Phabulous Pho

One of my all time favorite soups is Vietnamese Pho (fuh). Traditionally pho is made with all sorts of meats to create a fragrant and tasty broth. While I do make a pure beef broth, I was delighted to come across this vegetarian version. We tried it last night and it was delicious. Husband was happy, and daughter ate some of the tofu and a bite of mushroom. In the future I may make her a bowl with some additional veggies in the broth. She generally likes vegetables from soup broth (miso broth is her favorite). Parents of older kids might want to note that I started eating this soup when I was probably 9 or 10. It's fun to add your own toppings and personalize your soup. (The pictures above are of my bowl of soup and the toppings plate.)

On the health side, sometimes we forget that the herbs and aromatics we use while cooking are as beneficial to us as the nutrients in the food. In this soup, which has lots of garlic (that you don't necessarily taste) there are plenty of immune boosting properties. The shitake mushrooms add some cholesterol lowering properties as well. The garlic and cinnamon together have anti-fungal, anti-bacterial, and antiviral attributes. And ginger is pain reducing, anti-inflammatory and nausea fighting.

Pho

(serves 6)

Broth

• 6 cups low sodium veg. broth
• 3 larges shallots sliced
• 1/2 cup dried shitake mushrooms
• 10 cloves of peeled, crushed garlic
• 12 1/4 inch thick slices of fresh ginger
• 3 tbsp low sodium soy broth
• 1 tbsp brown sugar
• 1 tbsp rice wine vinegar (I used brown rice vinegar)
• 1 tsp ground black pepper
• 2 cinnamon sticks
• 2 star anise
• 5-6 basil stems, leaves reserved for soup
• 5-6 cilantro stems, leaves reserved for soup

Bring all ingredients to a boil with 8 cups water. Reduce heat and simmer 1 hour. Strain and return to pot, discard solids.

Soup

• 1 8oz package rice noodles
• 1 8oz packages of Asian flavored baked tofu, thinly sliced
• 2 cups mung bean sprouts
• 2 cups watercress, arugula or spinach
• 4 scallions sliced
• 1/4 cup chopped cilantro
• 1 cup fresh basil leaves
• 1 lime cut into wedges
• a few fresh mint springs

Cook noodles according to package. Drain and rinse with cold water. Divide noodles among 6 bowls. Add some of the tofu to each bowl. Ladle broth over noodles. Serve, allow each person to add their own toppings.

Alternatively to make a meat soup, you could start with a beef broth (or veggie, either will work) and then slice a skirt steak into really think slices. The trick with this version to get the meat slices really thin, put them on top of the noodles in each bowl and then pour really hot broth on top so that the meat slices cook in the broth in the bowls. It does work and is delicious. Although you'll want to be careful of the heat with small kids.

Enjoy!