Perfect as any hearty soup in cold weather, this Vietnamese-style Pho soup is also light enough to stand in for a perfect warm weather meal. Made with fresh organic vegetables and vegetable broth, it’s simple to put together, and can work in a pinch when you are entertaining guests or after work when you want to throw together a quick, complete meal in less than a half hour.
For a recipe yield of about 2-3 complete servings (fairly large bowls), follow these instructions.
Ingredients for the Broth
1 (32-ounce) box of organic vegetable broth
2-3 Whole organic garlic cloves
3 Tbsp of organic Shoyu (Japanese soy sauce)
3 Organic Ginger coins
1/2 Tsp ground black pepper
1 Tbsp organic rice wine vinegar
1 Cinnamon stick
2 Tbsp Sriracha Brand Hot chili sauce
1 Half of an organic yellow onion
Other Ingredients for the Pho
2 Organic green onions, chopped
1/2 Pack of rice noodles (Soba will also substitute fine)
1 Square of Thai flavor baked tofu (sliced)
1/2 Cup of mushrooms (Shiitake are nice)
1 Head of organic bok choy
1 Cup of organic red cabbage, cut into small, salad-sized pieces
Ingredients for Making the Garnish
4-6 Fresh organic basil leaves
4-6 Fresh organic cilantro stems & leaves
1 Organic lime cut in 1/2
1/2 Cup of organic soybean sprouts
1. First make the broth: Place all broth ingredients listed above in a large pot; cover and bring to a boil. Reduce heat to low. Let simmer for about 20 minutes.
2. In the meantime, cut up your vegetables. Bring water to boil in a separate pot and cook your noodles during this time, as well.
3. Next, drain the broth of its contents, removing the whole garlic cloves, ginger coins, cinnamon stick and chunk of onion. Return the broth to its original pot and add all vegetables. Cook on low heat for about 5 minutes or until vegetables are at their desired tenderness.
4. Add noodles to the soup, serve with garnish on top (to be stirred into the soup) and enjoy.