Wednesday, January 5, 2011

Pho Tofu Soup

We love going out for Vietnamese pho noodle soup.  Even Jacob gobbles up the long noodles and slurps the flavorful broth.  The soup is uncomplicated but full of complex flavors. 

I decided to try making some at home.  Mine was just as delicious as the restaurant's.  I could never recreate the full flavored broth on my own, so I based mine on a recipe I found online at  Start with the broth and add whatever meat, vegetables, sauce, and toppings you like. 

1 yellow onion, quartered
8 cloves garlic, halved
1" piece of ginger, quartered
2 pods star anise
4 cloves
6 cups low sodium chicken broth
2 cups water
dash of cinnamon
3 Tab soy sauce
1lb noodles (use whatever you prefer)
3 cups cubed, fried tofu
3 cups diced mushrooms
1 cup sliced green onions
1/2 cup cilantro leaves
1 lemon, cut into wedges
sauces (satay, sriracha, chili garlic, etc)

In a large pot, heat onion, garlic, ginger, star anise, and cloves over medium high heat, stirring occasionally, until onion is charred and tender, about 7 minutes.
Stir in broth, water, cinnamon, and soy sauce.  Bring to a boil; reduce heat to medium low and simmer, stirring occasionally, about 25 minutes.  Drain broth and discard solids.  (For more flavor, let broth cool to room temp with solids and refigerate overnight.  Drain and continue with recipe.)
Return broth to boil in large pot.  Stir in noodles and cook according to package directions.  Stir in mushrooms and tofu and heat through.  Serve soup with green onions, cilantro, lemon, and sauces.  

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