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.