Winter Immunity Pho

Print the recipe here.


VEGETABLE BROTH

Ingredients

  • 2 tablespoons ghee or sesame oil

  • 1 head of garlic

  • 1 large onion

  • 3 large carrots chopped

  • 4 stalks of celery chopped

  • 2 russet potatoes chopped not peeled

  • 8 ounces white button mushrooms cleaned and halved

  • 8 ounces baby bella mushrooms cleaned and halved

  • 1 inch of ginger root not peeled and smashed

  • 2 teaspoons salt1 teaspoon black pepper

  • 2, 6” stems of lemongrass chopped and smashed

  • 3 bay leaves

  • 2 sprigs of thyme

  • A handful of parsley chopped

DIRECTIONS

  • Heat the ghee/oil over medium heat in a large stock pot.

  • Add all the ingredients except the lemongrass, bay leaves, thyme and parsley. Stir to evenly mix the ghee/oil, salt, pepper, and vegetables.

  • Cook for about 5 minutes. Once the vegetables become aromatic and you can hear them cooking give them a good stir and cover.

  • Allow the natural juices to release and the vegetables to brown. Stir every 5 minutes for about 30 minutes.

  • Add 9 cups of water, lemongrass, bay leaves, thyme and parsley. Bring to a boil, then reduce to a simmer for 45 minutes.

  • Strain and add additional salt and pepper if needed.


HOISIN-ISH SAUCE

Ingredients:

  • 4 raw dates seeded

  • 2 tablespoons chickpea miso

  • 2 tablespoons Bragg’s Amino Acids

  • 2 tablespoons rice wine vinegar

  • 2 cloves of garlic chopped

  • 1 tablespoon toasted sesame oil

  • 1/4 teaspoon vegan chili paste

  • 1 star anise ground with a mortar & pestle

  • ½ cup maple syrup

DIRECTIONS

Put all the ingredients in a food processor and blend until smooth.

  • Transfer to a jar and keep refrigerated.

**Optional but yummy: 8 ounces organic sprouted tofu drained and sliced. Arrange in a single layer in a shallow dish and cover with the hoisin-ish sauce. Allow this to marinate for a couple hours or overnight in the refrigerator. If you are not using tofu this is a delicious garnish for your soup.

PHO INGREDIENTS

  • 1 large sweet onion

  • 16 whole cloves

  • 1, 3-4 inch piece of ginger peeled

  • 3 tablespoons tamari

  • 2 cups dried shiitake mushrooms soaked overnight OR 3 cups fresh shiitake mushrooms

  • 1 tablespoon ghee/sesame oil

  • 1 bunch bok choy chopped

  • 1 bunch broccolini chopped

  • 4 small carrots chopped (I like 2 purple and 2 orange because it’s pretty)

  • 1 bunch cilantro chopped and divided

  • 2 3” cinnamon sticks

  • 1 bay leaf

  • 6 whole cloves

  • 5 pieces of star anise

  • 5 cardamom pods

  • Smashed ¼ teaspoon fennel seeds

  • 1 teaspoon black peppercorns

  • 4 ounces bean sprouts

  • 1 lime

  • 1 small jalapeño

  • 2 ounces basil leaves

  • 3-4 scallions

DIRECTIONS

  • Peel and cut the onion into quarters. Pierce each quarter with 4 cloves and place on baking sheet.

  • Peel a 3-4 inch piece of ginger and place on the same baking sheet. Put under broiler to roast. Keep an eye on them as you want them lightly charred but not burnt.

** If adding tofu: Preheat the oven to 350. Place the tofu that has been marinating on to a baking sheet, coat with any extra marinade and bake until crispy, about 20-25 minutes. 

  • Remove clove from roasted onion. Chop onion and ginger add to veg stock along with 3 tablespoons of tamari.

  • Place the spices in a reusable teabag or a small muslin bag for easy removal and add to the stock pot.

  • Slice and sauté the shiitake mushrooms in ghee/oil and add to pot.Add bok choy, broccolini, carrots, and 1 cup cilantro to the stock pot. Bring to a boil and then turn down to simmer for 30 minutes.

  • Bring 4 cups of water to a boil then turn off the heat. Add your rice noodles to the water cover, remove from heat, steep for 3 minutes, then drain.

  • Find and remove spice pouch from soup.

GARNISH

  • Well rinsed bean sprouts

  • Cut lime into wedges

  • Slice jalapeño into very thin slices (omit for Pitta)

  • Roughly torn fresh basil leaves

  • Sliced scallion from the white part into the bottom of the greens

  • Remaining chopped cilantro

  • Extra dollop of hosin-ish sauce

*Finishing Tip:

Add the noodles to your bowl first.

Top with a generous ladle of your soup and creatively garnish to your liking.

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Holiday Ayurvedic Rice Pudding