I’ve been messing about in my kitchen with bits that I had spare and a happy concoction has been made- a Phoso!
It’s pretty low calorie and filllled with nutrients with all the leafy, herby goodness of a pho, but with all the probiotic benefits of a miso soup, gut soothing nutrients from the chicken broth and packed with fibre from some beautiful black bean pasta!
It’s a good one for a Monday, so you can boil up the bones from your chicken roast from the Sunday for the broth. For that, I use my pressure cooker, which slices the necessary boiling time from 8hrs to 1hr, saving not just time, but electricity/gas too. If you prefer to go vegetarian, you can always sub for a veggie stock.
As I’m kind, I’m giving away this recipe for absolutely freeeee, so please like and share to yer pals!
(serves 2 large bowls)
4 cups chicken broth/vegetable stock
4tbsp miso paste
100g black bean spaghetti
3 spring onions, sliced
small handful of mint, torn
small handful of thai basil, torn
1.5tsp chilli flakes
1/2 lime, squeezed
Siracha sauce to serve
Heat the broth/stock and mix in the miso paste. Add the black bean noodles and simmer for 7-8 minutes.
Remove from the heat and add the rest of the ingredients.
Voila! Serve!
(For some reason I don’t own a decent sized bowl at the moment, so this is what I gobbled mine from- the taste speaks for itself- snazzy crockery not needed! I do need to get some bowls though…)
