Two Kitchens Pho


4 cups vegetable broth

4 cups water

3 cloves minced garlic

1 1/2 teaspoons fresh ginger, minced

1 star anise

1 teaspoon whole fennel

1 teaaspoon whole coriander

2 tablespoons yellow miso

3 tablesooms dried wakame seaweed

1 ounce dried mushrooms

1 tablespoon soy sauce

1 teaspoon rice vinegar

1/2 teaspoon crushed red chili pepper

1/2 teaspoon salt

1 1/2 teaspoons lime juice

2 teaspoons brown sugar

Rice noodles, spaghetti squash noodles or ramen (you choose)

Toppings: tofu, cooked meat (thinly sliced chicken, beef, or pork), bean sprouts, carrots, hot peppers, cilantro, basil, mint, mushrooms, lime wedges.


1. Combine broth through mushrooms in a large sauce pot. Bring to a boil and then reduce heat and simmer for 20-30 minutes.

2. Add soy sauce through brown sugar to broth. Let simmer for 5-10 minutes.

3. Strain broth, reserving liquid and discarding solids.

4. Roast spaghetti squash (if using) at 350 for 30-40 minutes then remove "noodles" with a fork. If using rice noodles or ramen, add the noodles to the broth and cook according to package directions.

5. Ladle broth and noodles into bowls and add toppings.  Enjoy!

Two Kitchen Collision
Two Kitchen Collision
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