Veggie Pho

Cut the tofu into approx. ½ in cubes. Marinate them in a bowl with soy sauce, coconut oil and sesame seeds and set aside.

• 3.5 oz Tofu
• 1 Tbsp Soy sauce, light
• 1 tsp Coconut oil
• 2 tsp Sesame seeds

Coarsely chop the ginger and garlic.

• ¾ in Ginger (~ 0.4 oz)
• 1 Garlic clove (~ 0.1 oz)

Quarter the onion.

• 1 Onion, yellow (~ 2.8 oz)

Heat the oil in a pot and roast the spices, onion, garlic and ginger for around 3-4 minutes.

• 2 tsp Coconut oil
• 1 Cinnamon stick (~ 0.1 oz)
• 3 Cloves (~ 0.1 oz)

Add the broth, hot sauce, miso, soy sauce, and garlic to the pot and bring to a boil.

• 2 cups Vegetable broth
• 1 tsp Hot sauce (e.g. Sriracha)
• 2 tsp Miso paste
• 2 tsp Soy sauce, light

Let the soup simmer for 20 minutes, strain and add the soup back into the pot. Throw away the solid ingredients.

Finely chop the green onion, slice the mushrooms and cut the bok choy into strips.

• 1 Green onion (~ 1.2 oz)
• 1 Baby bok choy (~ 4.6 oz)
• 2.5 oz Mushrooms

When the soup starts to boil add the noodles, mushrooms and cook them according to the package instructions.

• 2.5 oz Rice noodles

Add the agave syrup, tofu and bok choy 2 minutes before the end of cooking time and let simmer.

• 1 ⁠½ tsp Agave syrup

Season with lemon juice. Serve in a bowl and top with the green onion, bean sprouts, and cilantro.

• 1.8 oz Bean sprouts
• ½ Lemon (~ 1 oz)

Enjoy your meal!