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  • Pho Vegetable Soup

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Pho Vegetable Soup – Dr. Akua | Expert Nutrition Advice You Can Trust

Pho Vegetable Soup

Prep and Cook Time: 1 hour, 15 minutes

Ingredients

  • 1 large white onion (peeled and halved)
  • 3-inch piece of fresh ginger (halved lengthwise)
  • 5 star anise
  • 4 whole cloves
  • 2 cinnamon sticks
  • 2 cardamon pods
  • 1 tbs whole coriander seeds
  • 8 cups good-quality vegetable stock (or mushroom stock*)
  • 2 tbs date paste
  • 2 tsp low-sodium noma shoyu
  • 2 tsp rice vinegar
  • Fine sea salt (to taste)
  • 7 oz uncooked thin rice noodles
  • 1 tbs sesame oil (or any neutral-flavored oil)
  • 8 oz shiitake mushrooms (thinly sliced)
  • 2 heads baby bok choy (halved)
  • 1-2 cups extra vegetables (optional)
  • 2 limes
  • Garnish with your favorite variety of the following: fresh herbs (cilantro, mint, and/or Thai basil), bean sprouts, lime wedges, thinly-sliced chiles (Thai bird chiles or jalapeños), thinly-sliced onions (green onions or white onions), sauces (hoisin and/or sriracha)

 

Equipment Needed

  • Baking sheet
  • Strainer
  • Large pot
  • Sauté pan

Preparation Instructions

  • Step 1: Char the onions and ginger
  • Step 2: Place baking rack about 8 inches away from the heating element and turn oven broiler to high
  • Step 3: Place the onion and ginger cut-side-up on a baking sheet, and brush with a bit of oil.  Broil for about 7-10 minutes or until the tops of the onion and ginger are slightly charred. Remove and set aside
  • Step 4: Cook the noodles separately until al dente following the directions on the package
  • Step 5: Drain in a strainer, then briefly rinse the noodles with cold water to prevent them from continuing to cook (you can toss the noodles with a drizzle of oil — such as sesame oil — to prevent them from sticking together)
  • Step 6: Heat the anise, cloves, cinnamon, cardamom and coriander in a large stock pot over medium-high heat for about 3 minutes until fragrant
  • Step 7: Add in the charred onion, ginger, vegetable stock and stir to combine. Continue cooking until the broth reaches a simmer
  • Step 8: Reduce heat to medium-low and cover with a lid. Continue to simmer for at least 30 minutes
  • Step 9: Strain (and discard) the onions, ginger and spices
  • Step 10: Stir in the soy sauce and rice vinegar into the hot broth. Continue simmering on medium-low and covered until ready to serve
  • Step 11: Meanwhile, heat the oil in a sauté pan over medium-high heat
  • Step 12: Add the sliced mushrooms and sauté for 5 minutes, stirring occasionally, until cooked through and lightly golden. Remove from heat
  • Step 13: 5 minutes before you are ready to serve the soup, stir the mushrooms, bok choy and veggies into the hot broth so that they can briefly cook
  • Step 14: Add a handful of noodles to each individual serving bowl.  Ladle the hot broth and veggies into the serving bowls
  • Step 15: Top each bowl with lots and lots of garnishes, and finish with a generous squeeze of lime juice
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All content on akuawoolbright.com and its official social media channels is for informational and educational purposes only. Dr. Akua Woolbright is a qualified health professional and an authoritative expert on nutrition. However, it is necessary to consult with your doctor or family physician in order to determine the best guidance for your medical condition.

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