Craving a dish that combines comfort food with an Asian twist? Then this pho lognese is just what you need! The savory flavors of Vietnamese pho mingle with a creamy tomato bolognese sauce on delicious ramen noodles. A perfect comfort food that's super quick to make!
Ingredients for 2 servings:
- 150g soy chunks
- 1 bottle (525ml) Organic Vegetable Broth for Phở (Vegan)
- 100ml soy sauce
- 1 large onion
- 1 clove of garlic
- 1 cinnamon stick
- 1 star anise
- 2 dried chili peppers
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 2 cans (400 g each) chopped tomatoes
- 200g ramen noodles
- Shichimi Togarashi Organic Spice Mix
- Organic Peanut Soya Rayu
- Fresh chives
ZUBEREITUNG
- Bring approximately 250ml of pho broth to a boil, add the soy sauce, and pour it over the soy chunks. Let them soak for 20 minutes, then drain and squeeze out the excess liquid.
- Finely chop the onions and garlic and sauté them in olive oil until translucent. Add the cinnamon stick, star anise, and dried chilies and toast briefly to release their aroma.
- Add the prepared soy chunks and sauté. Deglaze with the remaining pho broth from the bottle. Stir in the tomato paste and chopped tomatoes. Simmer the sauce over medium heat for 10–15 minutes until it thickens nicely.
- Prepare ramen noodles according to package instructions, beat well (swing the sieve vigorously downwards) and divide between two bowls.
- Finally, pour the phởlognese over the top and garnish with freshly chopped chives, peanut rayu and togarashi.