Vietnamese vegetable Pho

1. Wash the snow peas and cut into strips. Clean the spring onions and cut into slices. Wash the broccoli and cut into bite-sized florets.

2. Peel and finely chop the garlic, onions and ginger. Roast together with the chili flakes in a high pan without oil over a high heat with the star anise and cloves for 5 minutes.

3. Pour in the miso stock, add the shiitake mushrooms and soy sauce, cover and simmer for 5 minutes. Stir in the yeast extract for more creaminess. Add the broccoli and snow peas and simmer gently uncovered for a further 5 minutes.

4. Blanch the washed bean sprouts in boiling water for 10 to 15 seconds, then drain and rinse.

5. Wash the lime in hot water, dry and cut into slices.

6. Squeeze out the tofu (It is best to wrap the tofu in a cotton cloth and squeeze out the excess liquid. To do this, place it between two plates for about 10 minutes and weigh it down) and cut into small cubes; then fry in a little oil until crispy and set aside.

7. Prepare the rice noodles according to the packet instructions.

8. Add all the other ingredients except the rice noodles. Turn off the heat, cover and leave the mixture to stand for 15 to 20 minutes.

9. Pluck the Thai basil, wash and pat dry.

10. Place the rice noodles in deep plates or bowls and pour the vegetable soup over them. Top with the tofu cubes, lime wedges, spring onions and Thai basil leaves.