Pho with Chard and Tofu

For the Pho with chard and tofu, first make the soup. Clean the soup vegetables and cut them into large pieces. Press the cardamom pods with a knife.

Remove the outermost layer of skin from the onions, cut them in half and leave them with the remaining skin. Peel the garlic and then bring all the ingredients for the soup to a boil in the water, then simmer covered for about 4 hours. Then drain through a sieve into a pot.

Towards the end of the cooking time, prepare the chowder. For this, clean the spring onion and cut it into diagonal strips. Peel the carrots and also cut into thin, diagonal rings/ovals.

Wash the Chinese cabbage and cut into thin strips. Wash the mint and carefully pat dry. Slice the lemon and (if you like it spicier) cut the chili into fine rings.

Divide chard into individual leaves, wash and dry well, cut wider leaves in half lengthwise. Cut tofu into cubes. In a pan with hot oil, brown the chard and tofu cubes, add salt and soy sauce with garlic.

Cook the rice noodles in the clear soup according to package directions, strain – collecting the soup again, of course.

Now divide the soup into bowls and everyone can put together their own soup garnish according to their personal preference.

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