Rainbow Pho!

Not only does this rainbow pho look super appealing, but the different vegetable pigmentations indicate a variety of phytonutrients and polyphenols with unique effects on the gut microbiome 🌈 🍜

Ingredients (serves 2):

60g buckwheat soba noodles

100g organic tempeh

4 leaves rainbow chard

8 stems tenderstem broccoli

1 stick celery

1 carrot

2 chestnut mushrooms

1 white onion

1 spring onion

2 garlic cloves

1 inch fresh ginger

2 sprigs mint

2 sprigs coriander

10 tbsp soy sauce

½ tsp chilli paste

2 tsps garlic granules

1 vegetable stock cube

1 tbsp olive oil

500ml water

Instructions:

1. Slice the tempeh into thin strips and marinate in a bowl with the soy sauce, garlic granules, and chilli paste (optional) for an hour or so

2. Rinse the chard, shred the leaves, and separate and slice the stems

3. Prepare the rest of your vegetables (broccoli, celery, carrot, mushrooms, onion, spring onion, garlic, ginger) and leave them out for at least ten minutes before cooking for the full antioxidant effect (more on this tip in the next post!)

4. Add a splash of olive oil to a frying pan and cook the tempeh over a medium heat until golden brown (save the marinating sauce for the broth)

5. After 3-4 minutes, add the chard stems, celery, mushrooms, and onion the frying pan. Cook for 3-4 minutes, stirring frequently. Meanwhile, boil water in a medium saucepan

6. Set a timer for 5 minutes and add the noodles to the saucepan of boiling water. After 2 minutes add the broccoli too

7. Add the chard leaves, carrot ribbons, spring onion, garlic, and ginger to the frying pan and cook for a further 3 minutes. Boil the kettle

8. Take the noodles and broccoli off the heat and strain in a colander. Take the frying pan off the heat too

9. Pour the boiling water from the kettle into the saucepan. Drop in a vegetable stock cube and the remaining sauce from marinating the tempeh. Heat the for 5 minutes, stirring occasionally

10. Serve the noodles in a deep bowl, with the tempeh and vegetables, and pour over the broth. Top with fresh herbs

Enjoy! ☺️

#pho #tempeh #rainbowchard #eattherainbow #summerrecipe #plantbased