Monday, December 3, 2012

Rainy Day Cravings: Homemade Pho

Cold and drizzly nights call for warm and cozy meals, and this homemade pho was the perfect nutritious combo to fulfill my rainy day craving!

The best part about this pho is you could use any vegetables you have in your refrigerator, and it's super quick! 

Makes 3-4 servings.

Olive oil, 4 Tbsp
Vegetable Stock, 5 cups
Sesame Oil, 2 Tbsp
Tamari, 4 Tbsp
Ginger Root, grated
Onion, sliced
Cremini mushrooms*
Shiitake mushrooms*
Baby bok choy*
Tofu, firm
Soba noodles

For flavoring:

*Vegetable amounts can vary based on your preference, and the amounts that I used are shown below.

In a large pot, add 4 Tablespoons of olive oil, and onions and set on medium-high heat. Add broccoli, or any vegetables that may need a longer cook time, such as brussel sprouts. Add in vegetable stock 1 cup at a time, steaming the broccoli and onion. Add in mushrooms, bok choy, kale, tamari, and a few grates of ginger root. Heat on low until pho reaches a rolling boil, and add sesame oil before serving.

In a separate pot, boil water for the soba noodles. Once water has reached boiling, add the soba noodles for 8-10 minutes until al dente. Drain in colander. 

Add soba noodles and cubed tofu to serving bowl, and add pho to fill bowl. Basil, jalapeno, and lime can be added to taste. I also add siracha for an extra spicy kick!

Pho Belly...Pho Heart! 

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