Cabbage & Shiitake Pho Soup

Asian Noodle Soup

Hello Fellow Cooks! Today I am offering this version of Vegetarian Pho soup. It is really easy to make and quick to prepare. This is the perfect recipe to cook during a cold week day (less than 30 min).

Ingredients:

  • 32 to 64 ounces (depends on your taste) homemade or vegetable Pho broth (available healthy grocery store already made) 
  • 6 ounces shiitake mushrooms
  • 6 ounces tofu cut in 1 inch cubes
  • 1 large carrot cut into thin
  • 14 ounces rice noodles, cooked according to package instructions
  • 8 ounces bean sprouts
  • 1 or 2 jalapeño peppers, thinly sliced (optional)
  • Fresh cilantro, basil, lime wedges, hoisin sauce, and chili garlic sauce or sriracha for serving

Instructions:

  1. Use 3 tbs of vegetable broth  in a large skillet over medium heat. Add the mushrooms and the carrots. Sauté for about 6 minutes, or until tender, stirring frequently. Remove from heat. Stir in the hoisin sauce until the sauce thickens and coats the mushrooms, about 1 minute more.
  2. In a large pot, combine the shredded cabbage, crushed garlic and the vegetable broth. Cook to a full boil then reduce heat and simmer for 5-7 min, then turn off the heat.
  3. Divide the rice noodles between four to six large bowls, then fill each bowl with the broth. Add bean sprouts, sliced jalapeños, shiitake mushrooms, fresh basil, and cilantro and serve with lime wedges, hoisin, and chili garlic sauce.

Bon Appétit!

Emilie

 

 

 

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A very green broccoli soup

Ingredients:

3 LARGE FRESH BROCCOLI HEADS
1 RIPE AVOCADO
1/2 TSP OF  FRESHLY GRATED NUTMEG
1 PINCH OF SEA SALT
1 PINCH GROUND PEPPER
1 CLOVE OF GARLIC
VEGETABLE BROTH

Cooking preparation:

  1. Cut broccoli florets from stems. Peel tough outer skin from stems; trim off fibrous ends. Cut stems into 1/2-inch pieces.
  2. In a big pot, stir salt & pepper, grated nutmeg, crushed garlic, broccoli stems and broth. Heat to boiling. Cook uncovered over medium heat about 7 minutes.
  3. Stir in broccoli florets; cook about 3 to 5 minutes, stirring occasionally, until broccoli is very tender.
  4. In blender, cover and puree soup in small batches. (At this point, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.) Return soup to Dutch oven; reheat over medium-low heat.
  5. (Optional) 1 or 2 spoons of crème fraiche; season to taste with additional salt and pepper.
  6. Ladle soup into warm individual soup bowls.
  7. Cut the avocados in half and cut them in slice or in cubes to add onto each serving.
  8.  Now it is time to Enjoy it!

Bonne Cuisine!

Emilie