Vegetable Pho with Tea Broth

Vegetable Pho with Tea Broth

Vegetable Pho with Tea Broth

This flavourful tea based broth steeps in a French coffee press with spices. It serves as a perfect base for a vegetable version of Vietnamese pho, a comforting noodle soup.
  • 200 gram (7 ounce) shirataki noodles*

  • 2 teaspoon Chinese 5 Spice

  • 1 teaspoon Minced Garlic

  • 1 teaspoon Onion Salt

  • 1 pinch Chilli Flakes

  • 2 tablespoons loose Lapsang Souchong Tea

  • 3 tablespoons Hoisin sauce

  • 1 litre (15 fluid ounce) boiling water

  • Garnishes

  • 2 spring onions, thinly sliced

  • 50 gram (2 ounce) red pepper, thinly sliced

  • 50 gram (2 ounce) carrots, finely sliced

  • 50 gram (2 ounce) shiitake or wild mushrooms, thinly sliced

  • lime wedges to serve

Key Products
Chinese 5 Spice

Product Information

£ 2.28/unit,58g
Minced Garlic

Product Information

£ 1.89/unit,46g

Product Information

£ 1.95/unit,65g
Chilli Flakes

Product Information

£ 1.98/unit,29g


  • 1 Rinse noodles with hot water in a colander then divide amongst 4 soup bowls.
  • 2 Combine rest of the ingredients, excluding garnishes in a large French coffee press. Let stand for 3 minutes then, using the French press plunger, strain the stock. Pour the liquid evenly into the bowls and arrange garnishes on top.