Thursday, April 15, 2010

Rice Noodle Soup (Phở Chay)

1 apple, quartered
1 pear, quartered
¼ cabbage, cut into big pieces
1 carrot, cut into big pieces
1 radish (white turnip), cut into big pieces
1 jicama, cut into big pieces
1 handful of soy beans
10 Shiitake mushrooms
½ ginger, crushed, roasted
5 cloves
10 star anises
2 fennel (seed)
1 cinnamon stick
20 whole black pepper corns

Combine the spices and roast until fragrant

Fill a large pot with water and add all of the ingredients, simmer for 2 hours. A slow cooker can be used at a low setting to cook overnight.

Strain, save the mushroom, and discard all vegetables and spices from broth. Slice and stir fry mushrooms to add to top of soup bowl.

Boil noodles according to instructions. While noodles are still hot, for every big bowl, add a handful of rice noodles, 1 teaspoon salt, 1 tablespoon sugar. Ladle boiling both over noodles. Top with mushrooms.
A separate plate of bean sprouts, basils, cilantro, sliced hot pepper, lime wedge is served with the soup.
Seitan balls or Yoba balls can also be added to top.

Condiments are hoisin sauce and hot chili sauce.

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