Two Kitchens Pho

Ingredients

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.

Instructions

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!

Origin:
Two Kitchen Collision
Chef:
Two Kitchen Collision
Category:
Soup
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