Vegetarian Pho

Serves 4 – Takes 25 mins

Who says meat eaters have all the fun?! And forget about how nutritious this is, most of all it's downright delicious and easy to make. But if you have a few diehard carnivores around the table add a little shaved beef or cooked shrimp just as you pour in the broth and it’ll be big smiles and happy bellies all-round.

- 2L (8 cups) vegetable stock
- 2 thick slices ginger
- 1 onion, thinly sliced
- 2 garlic cloves, sliced
- 2 Tbsp. white sugar
- 800 grams Udon noodles, cooked (or noodle of choice)
- 4 Tbsp. soy sauce
- 4 Tbsp. Sesame oil
- 4 tsp Sriracha (to taste)
- 4 soft-boiled eggs, cut into halves
- 2 mini cucumbers, thinly sliced (regular cucumber works also)
- 4 sheets nori seaweed, thinly sliced
- 2 cups rough torn cilantro
- ½ cup finely sliced green onions (approx. 1 bunch)
- 4 radishes, thinly sliced
- 2 Tbsp. toasted sesame seeds

Place stock and 2 cups (500ml) water in a saucepan with ginger, onion, garlic, sugar and fish sauce. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Strain, discarding the solids and return to the pot and keep on a slow simmer.

At the same time, warm noodles in a large pot of boiling water according to package directions. Strain noodles and divide among 4 bowls. Add steaming broth evenly between all bowls, along with 1 tablespoon of soy, 1 tablespoon of sesame oil and 1 teaspoon of Sriracha (or to taste). Then add eggs, cucumbers nori, green onions, radish, sesame seeds and cilantro and serve.