Ingredients
- 4 quarts water
- 1 large onion, peeled & quartered
- 10 cloves garlic, crushed
- 4 inches fresh ginger, sliced
- 1 leek, cleaned and cut into 1-inch slices
- 2 large turnips, peeled & quartered
- 1 large sweet potato, peeled & quartered
- 4 large carrots, peeled & cut in 1-inch slices
- 6 whole shiitakes
- 2 stalks lemongrass, trimmed, smashed & cut into thin slices
- 8 star anise pods
- 1 tablespoon whole cloves
- 2 tablespoons black peppercorns
- 2 tablespoons coriander seeds
- 2 cinnamon sticks
- 4 tablespoons tamari
- 4 tablespoons ume plum vinegar
- 1 tablespoons ume plum paste
- 3 tablespoons coconut sugar
- 1 tablespoons toasted sesame oil
- 1 lime, juiced
- 1 package rice noodles
- 1 package firm tofu, cubed, & toasted
- 1 bunch asparagus, thinly sliced
- 1 head baby bok choy, chopped
- 1 cup snap peas, shelled or chopped
- 1 cup bean sprouts
- 3 to 4 scallions, sliced thinly
- handful fresh cilantro, basil, mint
- lime wedges
Preparation
Pho Broth
In a large stockpot, combine the onion, garlic, ginger, leek, veggies and spices in a large stock pot. Cover with 4 quarts of water and bring to a boil for 30 minutes. Reduce heat and simmer for 2 hours. Next, add the tamari, ume plum vinegar and paste, and coconut sugar and cook for another 30 minutes. Remove from heat and strain through a fine mesh strainer to remove the spices and veggies, leaving a fine broth. Add the sesame oil and lime juice. Taste and season as needed.
Pho Noodle Soup
Heat a skillet with a splash of sesame oil and tamari, add the cubed tofu and cook until lightly brown and toasted. Remove and set aside. In a pot, bring water to a boil and blanch the rice noodles (avoid soggy noodles from over-cooking)! To serve, add the noodles, veggies and tofu to each bowl. Pour hot broth over the top and garnish with fresh herbs and lime. If you like it spicy, flavor the soup with your favorite hot sauce (I like Mother In Law’s Chili Garlic Paste).
