Vegan Phonton Soup

Ingredients for 2 servings:

• 800 ml vegetable stock
• 3 tbsp teriyaki sauce
• 1 tbsp five-spice powder
• 1 tbsp seaweed flakes
• 1 tsp Sriracha sauce
• 1 tsp ginger
• 5 shiitake mushrooms, dried
• 2 spring onions
• 2 garlic cloves
• 1 head of broccoli
• 1 bunch of soup vegetables, without carrots
• ½ bunch coriander
• ½ bunch Thai basil
• 1 handful of bean sprouts
• e.g. WanTan (WanTan dumplings), vegan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

the classic Pho with vegan WanTans

Pour hot water over the shiitake mushrooms, soak for at least 1 hour, and then cut into strips. Finely chop the vegetables. Divide the broccoli into florets. Slice the spring onions and set the green part aside. Finely dice the garlic and ginger. Heat a little oil in a large pot. Briefly sauté the garlic, ginger, and coriander. Add the vegetables and seasoning powder and sauté briefly. Deglaze with the stock. Stir in the seaweed flakes, sriracha, and teriyaki sauce. Add the mushrooms and simmer for 10 minutes. Add the dumplings and broccoli and simmer for 8-10 minutes. Serve in bowls and garnish with the green part of the spring onions, coriander, basil, and sprouts.