Source: Food52, August 18, 2013
2 shallots, charred in a hot pan
3 inch piece of ginger, charred in a hot pan
1 stem lemongrass, smashed with the back of knife
1 ounce dried porcini mushrooms
8 shiitake mushrooms, stems removed
1 leek, tough part removed and cleaned well
1 tablespoon Mrs. Dash or other salt free seasoning
3 tablespoons Bragg’s liquid aminos or soy sauce
10 cups water
1 pinch salt
1 pinch pepper
1 tablespoon honey
2-4 cloves garlic
3 ribs celery
Baked Hoison tofu, noodles and other toppings
1 pound firm tofu, drained and pressed of excess moisture
1 tablespoon Hoison sauce
1 tablespoon Bragg’s liquid aminos, or soy sauce
8 ounces brown rice noodles
1 bunch cilantro
1 bunch basil leaves
1 lime, cut into eight pieces
2 cups mung bean sprouts
1 jalapeno, sliced thin
1 other chili sauces such as sciracha, chili paste, hoison, whatever you like
2 radishes thinly sliced
For the Broth:
- In a stock pot combine all the ingredients except Braggs, honey, and radish. Bring to a simmer over medium high heat, reduce heat and cook for 1 hour.
- Remove shiitake caps, the white part of leek, rutabaga. Slice them and set aside to top each bowl.
- Strain broth and return to the pan over low heat. Add Braggs, honey and check salt level. Leave in pot on low while you prepare the rest of your ingredients.
- Pre-heat oven to 375. Slice tofu into four slices, rub hoisin and Bragg’s on to each piece, place on a parchment lined sheet pan and for bake 30 minutes. Use 1 piece of sliced tofu for each bowl of pho.
- In a pot of boiling water, add noodles, cook 5 minutes, drain, and rinse with cold water. Portion into 4 bowls. Top your bowls with some sliced onion, broth, veggies from broth, thinly sliced radish, tofu, and let everyone pick their own toppings.
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