Thanks to some real inspiration, this is what I’m making for John’s dinner tomorrow night. Thought I’d share the recipe with you.
- 6 cups low-sodium vegetable broth
- 3 large shallots, sliced (1 cup)
- ½ cup dried shiitake mushrooms
- 10 cloves garlic, peeled and crushed
- 3 Tbs. low-sodium soy sauce
- 12 ¼-inch-thick coins fresh ginger
- 1 Tbs. brown sugar
- 1 Tbs. rice wine vinegar
- 1 tsp. ground black pepper
- 2 cinnamon sticks
- 2 star anise
- 5–6 fresh basil stems, leaves reserved for soup
- 5–6 cilantro stems, leaves reserved for soup
- 1 8-oz. pkg. rice noodles
- 1 8-oz. pkg. Asian-flavor baked tofu, thinly sliced
- 2 cups soybean sprouts
- 2 cups watercress
- 4 green onions, sliced (½ cup)
- ¼ cup chopped cilantro
- 1 cup fresh basil leaves
- 1 lime, cut into wedges
1. To make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.
2. To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water. Divide among 6 large soup bowls. Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.