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.
Number of servings: 1
Serving size: 425 g
- 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
- 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.
- After that, pour the stock into a large bowl through a sieve; then stir Acazen into it. Add the stock back to the pot.
- 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.
- Meanwhile, cook the rice noodles in salted water for 4-5 minutes.
- Drain the noodles and put them in a soup bowl. Pour the stock with the vegetables into the bowl.
- Season with soy sauce and black pepper.