If you have every been to Vietnam and tasted Pho (pronounced 'fur') you will know how amazing this soup is. Traditionally it is eaten for breakfast!
INGREDIENTS
INGREDIENTS
- Two cinnamon sticks
- 3 whole cloves
- 2 star anise
- 1 large white onion, peeled and quartered
- 4-inch piece of fresh ginger, peeled and halved lengthwise
- 4 cups vegetable stock or broth
- 4 cups water
- 2 tablespoons reduced-sodium tamari or soy sauce
- one large handful rice noodles
- 1 tablespoon mild extra-virgin olive oil or your neutral-flavored oil of choice
- 5 ounces thinly sliced shiitake mushrooms (or any mushrooms you can find)
- Salt
- 1 block of firm tofu cut into small squares
- Mung bean sprouts
- Sprigs of fresh coriander
- Sprigs of fresh mint
- Thinly sliced green onions (mostly green parts)
- Very thinly sliced fresh chilli
- Small wedges of lime
- Warm a medium soup pot over medium heat. Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes. Add the onion, ginger, vegetable stock, water and tamari. Raise the heat to high and bring the mixture to a boil, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes to give the flavors time to meld.
- In the meantime, prepare your rice noodles by cooking them according to package directions. Set them aside.
- To prepare the mushrooms, warm the oil in a medium skillet over medium heat. Add the mushrooms and a few dashes of salt. Cook until the mushrooms are tender and lightly browned, about 4 to 6 minutes, then set them aside.
- Once the broth is done cooking, strain out the onions, ginger and spices. Season it to taste with extra tamari and/or salt if needed.
- Ladle the broth into bowls, add cooked noodles, tofu and mushrooms, and fresh garnishes to your heart’s content (don’t forget the lime!). Serve immediately, with chopsticks and soup spoons.