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Pho Style Tofu Soup

Pho Style Tofu Soup

with pak choi and optional soft-boiled egg

This beautiful broth-based noodle dish is inspired by pho—a traditional Vietnamese soup consisting of broth, noodles and herbs. This take on a Vietnamese favourite consists of fried tofu, vibrant veg, and an optional soft-boiled egg to top everything off.

Tags:
Calorie Smart
Egg(s) not included
Veggie
Optional Spice
Allergens:
Soya
Wheat
Celery
Sesame
Total Time30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

280 grams

Tofu

(Contains Soya)

300 grams

Udon Noodles

(Contains Wheat)

1 unit(s)

Pak Choi

2 sachet(s)

Vegetable Stock

(Contains Celery)

1 unit(s)

Ginger

2 unit(s)

Scallion

1 unit(s)

Lime

1 unit(s)

Onion

1 unit(s)

Chilli

1 sachet(s)

Hoisin Sauce

(Contains Wheat, Sesame, Soya)

1 unit(s)

Carrot

Not included in your delivery

unit(s)

Egg (Optional)

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

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Nutrition Values

Energy (kcal)507 kcal
Energy (kJ)2119 kJ
Fat11.6 g
of which saturates1.7 g
Carbohydrate75.3 g
of which sugars14 g
Dietary Fiber0 g
Protein28.2 g
Cholesterol0 mg
Salt2.83 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Pot
Lid

Instructions

Fry the Tofu
1
  • Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
  • Place a large pot over high heat with a drizzle of oil.
  • Once oil is hot, fry the tofu until slightly crispy, 7-10 mins. Shift frequently to ensure it doesn't burn. Season with salt and pepper.
  • Remove from the pot and set aside. Cover to keep warm.
Prep the Veg
2
  • Meanwhile, trim the pak choi, then thinly slice widthways.
  • Trim the carrot, then coarsely grate (no need to peel).
  • Halve, peel and thinly slice the onion.
  • Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
  • Quarter the lime. Thinly slice the scallion. Thinly the chilli widthways—at an angle.
Start the Soup
3
  • Return the (now empty) pot to medium-high heat with a drizzle of oil.
  • Add the onion and ginger to the pot and fry until softened, stirring occasionally, 4-5 mins.
  • Season with salt and pepper.
  • Add 600ml water (double for 4p), hoisin sauce and stock powder to the pot.
Simmer the Stock
4
  • Cover the pot and allow to simmer for 10-12 mins.
  • When 3-4 mins of cooking time remain add the pak choicarrot, fried tofu and half the sliced chilli (use less if you don't like spice) to the simmering stock. Cook until the veg is softened.
  • Gently separate the noodles and add them to the pot to warm through.
  • Season to taste with saltpepper and lime juice.
Add Optional Eggs
5
  • Meanwhile, boil a medium pot of water (for the eggs) over medium-high heat. 
  • Once boiling, carefully add 2 eggs (double for 4p). 
  • Simmer gently for 4-6 mins for soft-boiled eggs.
  • Once cooked to your preference, remove from the pot and add to a bowl of cold water—this will prevent them from cooking any more!
  • Carefully peel the eggs and halve lengthways. Season with salt and pepper.
Garnish and Serve
6
  • Divide your pho style veg and tofu soup between bowls.
  • Lay the soft-boiled egg on top.
  • Garnish with sliced scallion, any remaining chilli and any remaining lime wedges.