Mushroom and Tofu Broth

Mushroom and Tofu Broth

Ok this is one of my favourite recipes.

I know people probably say that about all the food they make, but i’m serious!

I first tried this when I went to Pho, in Manchester and it was INSANE (I seriously could not recommend this restaurant enough).

It has so many different flavours in it, but they all blend so well together! It tastes fresh, healthy and summery (and who doesn’t love summer?). And do you want to know something even better?! It is SO easy to make! It’s quick, simple and so so good.

OK when you look at the ingredient list you may not think it is so easy, and yes you probably will need to go out of your way to buy a couple of these things (we normally always have them in as my family loves stir fries) but once you have got the ingredients you do pretty much just throw them into a pan and heat it all through.

In this recipe I have added in my Crispy Tofu, if you are wanting to find out how to prepare and cook the Tofu so it is crispy on the outside, but light on the inside click here, if not, cook your Tofu and add it in on step 4 during serving!

Print Recipe
Mushroom and Tofu Broth
A super yummy, quick and easy broth, fantastic for all seasons!
Course Main Dish
Cuisine Vietnamese
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Vietnamese
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Pour the vegetable stock into a large saucepan and heat through on the hob. Place the mushrooms into the stock and cook for 5 minutes.
  2. Add in the juice of 1 lime, sugar snaps, ginger, chilli and vinegar, stir together and then leave to simmer for 5 minutes.
  3. Continue by adding the beansprouts, pak choi, noodles and 1 handful of the coriander. Simmer for 3 minutes.
  4. To serve divide the broth into 4 deep bowls and then add the pre-cooked tofu into the bowls (it doesn't go into the saucepan with the broth!)
  5. Have 1 handful of coriander, the lemon grass, spring onions and lime juice, in the middle of the table as an option extra per serving. Add salt and pepper if needed - make sure you try it without first!
Recipe Notes

I hope you love this recipe as much as I do, try to cook it as quickly as possible, as the sugar-snaps are nicer with a crunch (they will go soggy if you cook them for too long!)

Don't forget, to find out how I prepare and cook my Tofu, click here!

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14 Replies to “Mushroom and Tofu Broth”

    1. I hope it becomes a favourite of yours as it has done for me! Let me know if you make and tweaks to the recipe, I would love to hear them!

  1. I love that you included pics with the recipe, honestly…I tried tofu once and it was a terrible mistake, however, I can see maybe giving it another try 🙂

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