Source: Food52, August 18, 2013



shallots, charred in a hot pan
inch piece of ginger, charred in a hot pan
stem lemongrass, smashed with the back of knife
ounce dried porcini mushrooms
shiitake mushrooms, stems removed
1 leek, tough part removed and cleaned well
tablespoon Mrs. Dash or other salt free seasoning 
tablespoons Bragg’s liquid aminos or soy sauce
10 cups water
pinch salt
pinch pepper
tablespoon honey
2-4 cloves garlic
ribs celery

Baked Hoison tofu, noodles and other toppings

1 pound firm tofu, drained and pressed of excess moisture
tablespoon Hoison sauce
tablespoon Bragg’s liquid aminos, or soy sauce
ounces brown rice noodles
bunch cilantro
bunch basil leaves
lime, cut into eight pieces
cups mung bean sprouts
jalapeno, sliced thin
other chili sauces such as sciracha, chili paste, hoison, whatever you like
radishes thinly sliced


For the Broth:

  1. 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.
  2. Remove shiitake caps, the white part of leek, rutabaga. Slice them and set aside to top each bowl.
  3. 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.
For the Toppings

  1. 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.
  2. 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.