Pho for all!

(posted by Emily)

A quick recipe, perfect for cold and rainy days here in Los Angeles! Who knew a photo on Instagram would generate so many requests to share how this soup was made!

Homemade Pho
(or maybe more like a pho/ramen hybrid....but still amazing)

**Disclaimer: I made a HUGE batch of this soup. Most ingredients were added to taste, so it should be easy to size down. I also make my own veggie stock using veggie scraps, so we always have a large amount on hand in the freezer.**

1 gallon veggie stock
3 inch long piece of ginger, roughly chopped (don't worry about removing the skin)
6 cloves garlic, roughly chopped
5-6 dried shiitake mushrooms, broken into pieces
2 medium onions, sliced thin
2 carrots, sliced on a diagonal
4 stalks celery, diced
3 tbs coconut oil
3 bunches bok choy, sliced thin (I include both the white and green parts)
3 green onions, diced
3 tbs miso (I like brown)
4 tbs soy sauce (more or less to taste--start with a tbs at a time)
4 tbs rice vinegar (more or less to taste--I like lots of acid, Rick isn't a fan, so I usually add it last)
Dry udon noodles
Salt to taste
Mung bean sprouts
Fresh basil and mint, chopped

Add veggie stock to a large soup pot. If you have a metal mesh colander, put garlic, ginger and shiitake in the bottom and submerge. If you don't have a metal colander, tie herbs in a piece of cheese cloth or a nut milk bag. Basically, we are creating a herb tea bag of sorts, to steep in the broth. Using a colander or a small mesh bag helps keep track of the pieces you'll remove later.

Bring the broth to a boil and simmer for about 30 minutes. Meanwhile, chop onions, carrots, and celery and add to a sauté pan with coconut oil. Cook until soft, about 5 minutes on medium high heat. Chop bok choy and green onions, and set aside.

Add cooked veggies and raw veggies to the broth, along with miso and soy sauce. Let simmer for 10 more minutes, with the herb tea bag.

There are a couple of options for cooking the noodles--following the directions on the package, you can cook them in a small pot with some of the broth or water, or directly in the big pot. If you are going to eat the soup in one sitting, feel free to cook them in the big pot. We did ours separately, because we had a lot of leftovers for lunch this week.

When the noodles are finished, serve immediately. Top with fresh basil and mint, and mung bean sprouts and enjoy!

Let me know if you make a batch! I'd love to hear how it goes for you!


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