Broccoli and Stilton Pho

Instructions

1. 1

   Heat vegetable oil in a large pot over medium-high heat. Fry the sliced shallots until golden and crispy, about 5 minutes. Remove with a slotted spoon and set aside for garnish.

   Tip: Don't let the shallots burn—they should be golden brown for the best flavour and texture.

2. 2

   In the same pot, add the sliced ginger, star anise, and cinnamon stick. Toast for 2 minutes until fragrant, stirring occasionally.

   Tip: Toasting the spices releases their essential oils and deepens the flavour of the broth.

3. 3

   Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes to infuse the spices. Stir in the white miso paste until dissolved.

   Tip: Simmering allows the spices to fully develop their aromatic qualities.

4. 4

   Meanwhile, cook the rice noodles according to package directions. Drain and set aside.

   Tip: Cook the noodles separately to prevent them from becoming mushy in the broth.

5. 5

   Add the broccoli florets to the simmering broth and cook for 6-8 minutes until tender but still bright green.

   Tip: Don't overcook the broccoli—it should retain some firmness and colour.

6. 6

   Gently stir in the crumbled Stilton cheese until it melts into the broth, creating a creamy consistency. Season with soy sauce or tamari to taste.

   Tip: Add the cheese slowly and stir gently to help it incorporate smoothly into the hot broth.

7. 7

   Divide the cooked noodles among four bowls. Ladle the broccoli and creamy broth over the noodles.

   Tip: Warming the bowls beforehand keeps the pho hot longer.

8. 8

   Garnish with crispy shallots, fresh mint leaves, and lime wedges. Serve immediately.

   Tip: The lime juice adds brightness that balances the richness of the Stilton.