2L of vegetable broth
4 cloves garlic
3 star anise
1 knob fresh ginger
1 cinnamon stick
2 tbsp soy sauce
1 packet rice noodles
½ block tempeh, cut into squared
1 handful blanched Asian greens (bok choy, spinach, chinese broccoli)
1 cup mushrooms, halved
Juice of ½ lime, to garnish
1 cup bean sprouts, to garnish
1 spring onion, to garnish
Thinly slice onion, garlic and ginger and place in a large pot.
Add vegetable broth, star anise, cloves, cinnamon stick and bring to the boil, to then simmer for 20-30 minutes.
Saute mushrooms and tempeh in a pan with a little olive oil and soy sauce.
Cook rice noodles according to packet directions.
Combine all ingredients into pho broth.
Remove star anise and cloves. Add cooked noodles to bowls and ladle broth over top.