I don’t know about you, but ever since the winter kicked into high gear, my body has been craving a little something extra. More water. More creams. More broth~y soups, like this one from My New Roots.
For the full version of her recipe with more suggestions, follow the link above. I wanted to add everything, plus some extras, but it was just too much in one bowl. So, this is my take on things…
Veggie Pho
Ingredients:
Broth
2 lbs. onion {white, yellow, & red}
1.5 oz fresh ginger
1 Tbsp fennel seeds
3 cardamom pods {I used green}
3 star anise
5 whole cloves
½ tsp black peppercorns
1 cinnamon stick
1 tsp coriander seeds
½ Tbsp sea salt
6 cups water
Vegetable Suggestions:
Noodles: soba {cook according to package directions}
Greens: baby bok choy {thinly sliced | white part added with garnishes}, baby spinach
Veggies: broccoli, snow peas
Garnishes: green onion {finely sliced}, sriracha {or favorite hot sauce}, tamari
Directions:
1. Peel & roughly chop onions. Wash ginger & slice, leaving the skin on.
2.
To the pot of water add all spices, onions, ginger & salt. Bring to a
boil & let simmer for one hour or more with the lid on. You can also
boil for thirty minutes, turn off the heat & let the broth steep until
you are ready to eat.
To the pot of water add all spices, onions, ginger & salt. Bring to a
boil & let simmer for one hour or more with the lid on. You can also
boil for thirty minutes, turn off the heat & let the broth steep until
you are ready to eat.
3. Strain broth through a sieve into another pot & discard all solids.
Assembly:
1. Place your greens in the bottom of very large bowls. Ladle in the hot broth, which will quickly wilt the greens.
2.
Add noodles, veggies & top with the garnishes.
Add noodles, veggies & top with the garnishes.
Enjoy!
{The broth recipe made enough for at least 4/5 bowls. I cooked the soba noodles to order. I’m not a fan of cold, soggy soba noodles the next day}
Now for the other great part about this dish ~ that very special bottle of hot sauce. This is no ordinary hot sauce. It’s not your typical watered down hot sauce that sits on every table top in America. This is not sriracha. This is something in a league of it’s own. Not to mention hand made at this quaint little restaurant in Lahaina, Hawaii.
My husband & I were in Maui on a very special & romantic getaway a few years back… our honeymoon! One day after a fantastic morning of scuba diving, we were tired & hungry. So, we walked across the street to grab a quick bite to eat at a local place called Lahaina Coolers. This is where we found the mother of all condiments {in our opinion}. Before we left, we made sure to order a bottle to take back home with us. Once the last drop was gone, we frantically googled this restaurant, called & ordered half a dozen more!
The sauce is very hot, but very taste~y. It adds a special kind of flavor to meals. We add it to any sort of Mexican dish, certain pastas, even my vegan broccoli soup ~ although I have been making my own hot chili oil for that one as of late. It’s versatile enough, that’s for sure!
I hope you enjoy your weekend coming up! I’ll have to share my cute little Valentine’s Day mantle with y’all soon. It’s hard to believe that February is right around the corner!
XOXO
