Pho-inspired tofu and enoki mushroom soup

I recently returned from a long stint in Ubud, Bali, where there’s no shortage of fresh, healthy and organic foods. Despite all the culinary delights on offer, what I really craved on arriving back to Jakarta was my kitchen, where I could create delicious dishes in the comfort of my own home. This meal is exactly what I felt like after a long time away, the comfort of hot broth with the lightness of lime, ginger and bean sprouts. It’s the enoki mushrooms that are the silent winner in this dish, though, blending through the noodles for extra depth of flavour and a deliciously silky texture.

Method

In a large saucepan, put the vegetable stock on a high heat and stir through ginger, garlic, star anise, cinnamon, coriander and sugar. Bring to the boil and then reduce the heat, simmering for about 10 minutes until the flavours begin to merge. Using a slotted spoon, remove garlic, cinnamon, ginger and star anise.

Meanwhile, bring the sesame oil to a medium heat in a non-stick frypan and add baby corn, enoki mushroom and tofu. Add soy sauce and stir gently, until the baby corn is al dente and the tofu has browned.

Combine the vegetables, tofu and vermicelli noodles in the broth mixture, and bring back to a gentle boil. Cook until noodles have softened, then ladle into deep bowls. Top with beansprouts, chilli, shallots and a wedge of lime (as well as fresh coriander if you have it).