pho

ingredients

1 small cooking onion

3" fresh ginger

2 ribs of celery

large handful of cilantro

2 cups shiitake mushroom

2 cups of chestnut mushrooms ( about )

5 whole cloves

5 whole all spice

2 cardamom pods

1/2 tsp fennel seed

1 large stick cinnamon

1 box veggie stock

1 tbsp oil

Juice of 1/2 lime

1 tbsp miso paste

Large carrot

3 baby bok choy

1 pack of rice noodles

Garnish of your choice

step by step

1. Cut up onion, ginger, garlic, cilantro and celery into small pieces.

2. Add some olive oil to a pot and bring to medium heat. Throw in onion, ginger, garlic and celery and sauté until onions are softened. Then, add your cloves, all spice, cardamom, fennel seeds, and cinnamon sticks.

3. Mix that all together, then add your vegetable stock. Cover your pot and let it come to a simmer. Simmer for an hour.

4. Cut up mushrooms and throw them on a pan with some oil. Sauté for a few minutes until cooked.

5. Strain all of the ingredients from your pot on top of  large enough bowl to fit all of your broth. Use the back of a spatula to squish the extra broth in any of the ingredients you just strained.

6. Add the broth back to your big pot and add in juice from your lime, and miso. Slowly mix the miso in until it is completely dissolved.

7. Turn on the heat again and add in your carrot, sliced thinly, and chopped up bok choy. Let it simmer for about 10 minutes.

8. Cook rice noodles separately, according to the packaging, and add them to a bowl once cooked. Pour over your pho broth and any veggies from the pot, and add in your sauteed mushrooms from earlier.

9. Garnish with extra cilantro, basil, hoisin sauce, siracha, sprouts, and some lime.

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Check out the full tutorial of this recipe in my