1 tbsp coconut oil or butter
3 garlic cloves, crushed
1 tbsp freshly grated ginger
100g wild or button mushrooms, chopped in half
450ml chicken stock
1 tbsp tamari
2 star anise
1 cinnamon stick
1 large carrot or 2 small, julienned
3 pak choi, cut in half
1 red chilli, finely sliced, to serve
2 spring onions, finely sliced, to serve
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I love pho for supper; it’s a Vietnamese-inspired soup with plenty of heartwarming veg. This is the perfect light meal for a cold night when you’re looking to get loads of vitamins in one hit.
Heat the oil or butter in a pan, throw in the garlic and ginger and cook for 30 seconds, then throw in the mushrooms and stir-fry for 2 minutes. Pour over the stock, tamari, star anise and cinnamon stick and bring to a boil, then reduce to a simmer and cook for 10 minutes. Throw the carrots and pak choi into the soup to cook for a further 7 minutes while you prepare the eggs.
Gently lower the eggs one by one into a pan half-filled with boiling water and boil for 5 minutes for runny yolks and 9 minutes for hard-boiled. Drain and hold under cold running water to stop them cooking and to cool them enough to peel.