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Pho Ga

Pho Ga

With Chicken Bone Broth

Gluten Free No Dairy Added Vegan Vegetarian

Difficulty

Not too tricky

Serves

Ready in

1 hour 30 mins

This wonderfully fragrant broth is incredibly moreish and so simple to make; perfect for a winter weeknight snuggled up on the couch with a warm blanket. We substituted the traditional pho ga noodles for spiralised zucchini and the chicken with tofu which makes the dish light and quick to make.

To make it vegan simply substitute the Chicken Bone Broth with more Vegetable Broth and omit the fish sauce.

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Chicken Bone Broth Adaptogenic Mushroom

Immunity, Gut + Energy

Ingredients

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Pantry Items

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2 tbsp of Chicken Bone Broth Adaptogenic Mushroom or 2 tbsp of Vegetable Broth
5 star anise
1 cinnamon stick
1 teaspoon coriander seeds
1 brown onion
1 thumb-size piece of ginger
6 1/3 cups of water
2 tablespoons tamari
1 teaspoon fish sauce
1/2 teaspoon sesame oil
1 tablespoon coconut sugar
8.8 ounces tofu
A selection of greens and mushrooms: broccolini, choy sum, sprouts, spring onions, snow peas, kale, and button mushrooms
A handful of herbs: mint, coriander, and/or Thai basil
1 zucchini

Buy The Recipe Products

Chicken Bone Broth Adaptogenic Mushroom

Immunity, Gut + Energy

Method

Char the whole onion (including the skin) and ginger over a gas flame (using a pair of tongs) or place in the oven under the grill heat for 10 minutes or so until lightly charred. Once there is some char or color on the outer skin, remove it from the onion but leave the onion whole.
Lightly toast the star anise, coriander seeds, and cinnamon stick for 30 seconds in a hot pan.
Place a large pot with 6 1/3 cups of water onto medium heat. Add in the spices, onion, ginger, and broth powder, then gently simmer for 20 minutes.
Prepare the greens, chop and trim them so they're ready to be added. Spiralize the zucchini.
Cut tofu into 0.4 inch thick chunks, season with salt and drizzle over a little oil, then sprinkle over sesame seeds on both sides.
Gently fry the tofu on each side until it is golden brown. Once cooked, remove from pan and set aside on some paper towel, drizzle with a few drops of sesame oil.
Season the broth with fish sauce, coconut sugar, tamari, and sesame oil.
Strain the broth to remove onion, ginger, and spices, then add back to the pot, and add in zucchini and any heartier greens that need cooking for 2-3 minutes on medium heat.
Once greens are cooked, serve into bowls along with the broth, tofu, and remaining toppings.

Pho Ga

With Chicken Bone Broth

Gluten Free No Dairy Added Vegan Vegetarian

Difficulty

Not too tricky

Serves

Ready in

1 hour 30 mins

To make it vegan simply substitute the Chicken Bone Broth with more Vegetable Broth and omit the fish sauce.

Buy The Recipe Products

Chicken Bone Broth Adaptogenic Mushroom

Immunity, Gut + Energy

Ingredients

View in metric

Pantry Items

View in metric

2 tbsp of Chicken Bone Broth Adaptogenic Mushroom or 2 tbsp of Vegetable Broth
5 star anise
1 cinnamon stick
1 teaspoon coriander seeds
1 brown onion
1 thumb-size piece of ginger
6 1/3 cups of water
2 tablespoons tamari
1 teaspoon fish sauce
1/2 teaspoon sesame oil
1 tablespoon coconut sugar
8.8 ounces tofu
A selection of greens and mushrooms: broccolini, choy sum, sprouts, spring onions, snow peas, kale, and button mushrooms
A handful of herbs: mint, coriander, and/or Thai basil
1 zucchini

Buy The Recipe Products

Chicken Bone Broth Adaptogenic Mushroom

Immunity, Gut + Energy

Method

Char the whole onion (including the skin) and ginger over a gas flame (using a pair of tongs) or place in the oven under the grill heat for 10 minutes or so until lightly charred. Once there is some char or color on the outer skin, remove it from the onion but leave the onion whole.
Lightly toast the star anise, coriander seeds, and cinnamon stick for 30 seconds in a hot pan.
Place a large pot with 6 1/3 cups of water onto medium heat. Add in the spices, onion, ginger, and broth powder, then gently simmer for 20 minutes.
Prepare the greens, chop and trim them so they're ready to be added. Spiralize the zucchini.
Cut tofu into 0.4 inch thick chunks, season with salt and drizzle over a little oil, then sprinkle over sesame seeds on both sides.
Gently fry the tofu on each side until it is golden brown. Once cooked, remove from pan and set aside on some paper towel, drizzle with a few drops of sesame oil.
Season the broth with fish sauce, coconut sugar, tamari, and sesame oil.
Strain the broth to remove onion, ginger, and spices, then add back to the pot, and add in zucchini and any heartier greens that need cooking for 2-3 minutes on medium heat.
Once greens are cooked, serve into bowls along with the broth, tofu, and remaining toppings.