INGREDIENTS:
2 tsp toasted sesame oil
1/2 onion sliced thin
1 inch ginger sliced into thin sticks
1 cup assorted mushrooms sliced thin
( white, crimini, trumpet, shitake)
1 Carrot – chopped to medium size pcs
1-2 Veg bouillon Cubes
1 tbsp soy sauce – optional
Veggies to add towards the end:
1/2 Zucchini – spiralize into noodles
1 cup coarsely chopped Bokchoy
1/2 cup Julienned Cabbage
1 pack tofu chopped into cubes
Garnish
Lime juice
Basil leaves – chopped fine
Spring onion – chopped fine
Chili sauce and salt to taste
DIRECTIONS:
Shallow fry tofu in 1/2 tsp oil until golden. Transfer to a plate.
Stir fry ginger and onions in remaining oil for 2-3 mins
Add carrots, mushrooms and stir fry for 5 minutes
Add 4-5 cups water, veg bouillon cubes, and salt according to taste and bring to boil for 5 mins
Add rest of veggies and bring to boil for 2 mins
Top with lime juice and other garnish items.
CREDITS/NOTES:
This is adapted from my sis-in-law Tulsi’s nutritious Pho recipe.