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Autumn Pho - Hauptgericht 6 1

Low-FODMAP Recipes:

Autumn Pho

Perfect for a chilly autumn day, this pho is sure to warm you up and warm your spirits as well! It’s made using kabocha, a type of winter squash also known as Japanese pumpkin. The texture and flavor of kabocha are similar to that of a pumpkin, although kabocha is exceptionally sweet. Some people describe the taste and mouthfeel as a combination of pumpkin and sweet potato.

This recipe is also packed with flavorful, nutritious ingredients, including Acazen, Alpinia’s 100% plant-based fibre supplement.

Autumn Pho - image 6

Recipe

Number of servings: 1
Serving size: 425 g

Ingredients:

  • 70 g Kabocha squash, chopped
  • 30 g Parsnip, chopped
  • 60 g Swiss chard, cut into 10 cm long pieces
  • 75 g Carrot, chopped
  • 25 g Canned mushrooms
  • 75 g Rice noodles
  • 500 ml Vegetable stock
  • 5 g Ginger
  • 2 g Cardamom
  • 1 g Star anise
  • 2 g Cinnamon
  • 42 g Soy sauce
  • 1 g Black pepper
  • 5 g Acazen acacia gum powder

Steps:

  1. Unless using liquid vegetable stock, dissolve the cube of vegetable stock in a pot of 500 ml of water. Peel the ginger and squeeze it with the flat side of a knife. Then add the ginger, cardamom, star anise, and cinnamon to the stock. Bring to a boil, then reduce heat, cover, and let simmer for 20 minutes.
  2. After that, pour the stock into a large bowl through a sieve; then stir Acazen into it. Add the stock back to the pot.
  3. Add the squash, parsnip, and the carrot and cook over medium-low heat for 6 minutes, then add the swiss chard and the mushrooms and cook for another 2 minutes.
  4. Meanwhile, cook the rice noodles in salted water for 4-5 minutes.
  5. Drain the noodles and put them in a soup bowl. Pour the stock with the vegetables into the bowl.
  6. Season with soy sauce and black pepper.
  7. Serve!

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