Vegetarian Pho
POSTED: 2:19 pm HST February 19, 2008
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This is from Vegetarian Times (Vietnamese Noodle Soup). It's the fragrant broth that makes this traditional soup so good.Broth Ingredients: 6 cups vegetable broth 3 shallots, sliced (1 cup) or onions 1/2 cup dried shiitake mushrooms 10 cloves garlic, peeled and crushed 3 TBS soy sauce 12 quarter-inch coins of fresh ginger 1 TBS brown sugar 1 TBS rice wine vinegar 1 tsp black pepper 2 cinnamon sticks 2 star anise 5-6 basil stems, save leaves for soup 5-6 cilantro stems, save leaves for soup Pho Ingredients: 1 8 oz pkg rice noodles 1 8 oz pkg Asian flavor baked tofu thin slices of seitan (found in freezer section Down To Earth) 2 cups soy bean sprouts 2 cups watercress 4 green onions, sliced (1/2 cup) 1/4 cup fresh cilantro 1 cup fresh basil leaves 1 lemon, cut into wedges Directions: To make broth: Place all ingredients in a large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium low, and simmer, covered 1 hour. Strain and discard solids. Cook rice noodles according to package directions. Drain and rinse in cold water. Divide into 6 large soup bowls. Ladle broth over noodles, and divide the toppings into the bowls of soup. Garish with ground pepper and fresh squeezed lemon.
