It has been too long since I've posted a new recipe. This one is worth the wait (at least I think it is!)). This has become our new favorite soup. Does it taste like the traditional Vietnamese pho? No, but it is REALLY good. It is now in our rotation of soups and a "go to" soup when we want something warm.
My recipe is adapted from Mark Bittman's Faux Pho to meet my tastes.
Adapted from Mark BittmanServes 4
- 8 oz noodles (take your pick, I choose Organic Udon)
- 2 tablespoons oil
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger (i grate it)
- 1/2 teaspoon ground anise (or coriander seeds)
- 1/2 teaspoon ground cloves (or cinnamon or nutmeg)
- 1/4-1/2 cup soy sauce (i use the light kind)
- cilantro (garnish)
- 1 fresh chilli
- scallions for garnish
- 2 limes, for garnish
- 1 lb stir fry mix (or pick your favorite veggies)
- 1 cup diced firm tofu or edamame
- salt and black pepper (to taste)
- Heat oil in pot. Add garlic and ginger for 1 minute. Add spices until warm (~1 minute). Stirm in 8 cups of water and soy sauce. Bring to boil.
- Add noodles and cook (mine take about 5-6 minutes). Ad veggies and tofu.
- Put in bowls and top with cilantro, scallions, chillis and squeeze of lime.