Pho soup

 

INGREDIENTS:

Broth:

1 large organic leek washed and roughly chopped

1 big onion quartered

2-3 inches of fresh organic ginger washed and sliced lengthwise (2-4 slices)

1/2 cup organic sweet peas

1-3 organic celery sticks wash and roughly chopped

1 tbs epis

2 tsp organic whole cloves

1/2 tsp organic ground cardamom or 3 pods

3 organic star anise

1 organic bay leaf

2 tbs of wakame

1 tbs of sea salt

1 tbs maple syrup

juice of one lime

1 gallon spring water

Toppings:

organic rice noodles (prepare according to package when broth is done)

organic broccoli florets blanched

organic snow peas blanched

organic cabbage thinly sliced

organic radish sliced

organic green onions diced

cilantro finely chopped

lime wedges

any other soup vegetables to your liking

DIRECTION:

Turn the oven broiler to high and place the onion cut-side-up along with ginger on a baking sheet.  Broil for about 7-10 minutes, until the tops of the onion and ginger are slightly charred.  Meanwhile, heat the anise, cloves, and cardamom to a large stock pot over medium-high heat for about 3 minutes until fragrant.  Add in the charred onion, ginger, leeks, celery, epis, and peas and sauté with a little oil (about tsp of mild oil) or a tsp of water for about 5 minutes.  Add in the water and salt, bring to a boil for about 5-7 minutes.  Then reduce heat to medium-low, cover with a lid, and simmer for at least 30 minutes (for lighter broth) to 2-4 hours (for darker broth).  Strain out and discard veggies and spices. Return broth to pot. Stir the maple syrup, and lime juice into the hot broth.  Finally, taste and adjust salt as needed.  Continue simmering on medium-low, covered, until ready to serve.  Add a handful of noodles to each individual serving bowl, add veggies into the serving bowls and ladle in the hot broth.  Top each bowl with lots of green onions, and cilantro and finish with a generous squeeze of lime juice. Also can add in sauce of choice i.e. soy free soy sauce, etc. and voila! Enjoy!