Saturday, September 28, 2013

[VeganMoFo] Day 28: Miso Pho

7oz or so pho noodles (thick rice noodles), boiled and drained as appropriate
peanut oil (or whatever kind of oil you prefer for sauteing)
1 cup diced onion
a big hunk of minced ginger
maybe 10-12 cloves of minced garlic
3-5 cups vegetables of your choice (I used about 2 cups shiitake mushrooms and 3 cups broccoli florets)
12oz seitan (you could use some kind of beans too -- I might try it with adzukis next time)
8 cups water
3-4 Tbsp miso (I used red miso; I've done it before with brown rice miso too)
2 cups sprouts (I used a mix of chickpea, sweet pea, sunflower, alfalfa, and bean sprouts)
1 Tbsp 5-spice powder
1/4 cup lime juice
1/2 cup nutritional yeast
1 Tbsp sriracha (or to taste)
soy sauce, tamari, or Bragg's liquid aminos (to taste)
toasted sesame oil (to taste)
crushed peanuts, cilantro, mint (garnish, or you can cook them in earlier if you like)

Heat the oil in a soup pot. Saute the onions till translucent. Add the ginger and garlic, cook for another minute, then add the seitan (or beans) and veggies. If you're cooking cilantro and/or mint into the broth, add them now too. Let this cook for a bit while you take your miso and dissolve it in 2 cups of water, whisking to help combine it. Pour all 8 cups of water (including the 2 in which you just dissolved the miso) into the pot and stir well. Bring to a boil. Add the sprouts. Reduce heat to a simmer and let it hang out like that for a while, maybe 10-15 minutes. Stir in the lime juice, nutritional yeast, and sriracha. Taste to decide how much soy sauce and/or sesame oil you want to add.

Put some noodles in a bowl. Serve the soup over the noodles. (I've tried cooking the noodles in with the soup. They soak up all the liquid and I end up with just soggy noodles. Delicious soggy noodles! But not soup.)

bowl of pho!

2 comments:

  1. Pho is one of my favorite foods! I'm always looking for good vegan versions!

    ReplyDelete