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May 2009
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Pho using up leftovers

I’ve got Guy Fierri’s Diners, Drive-ins and Dives cookbook out from the library right now, and in thumbing through it, discovered a fully vegetarian recipe for Pho, which I’ve been wanting to try out forever.  Too bad I only had about half (if that) of the called for ingredients.  No problem…I made my own version, and this means I can share!



Photobucket

Ingredients

Soup

½ lb shitake mushrooms, roughly chopped (I had to reconstitute mine first)

1 lg carrot, peeled and diced

1 yellow onion, diced

1 cup frozen peas

1 cup chopped bok choy

2 tbs. fresh chopped ginger

¼ cup grapeseed oil

1 bunch basil, roughly chopped

Sprinkle Dried Jalapeno

½ cup Braggs

1 tbs Tandoor Masala

1 tbs powdered Galangal

1 tbs dark sesame oil

2 zucchini, diced

2 roasted red bell peppers, diced

1 lg pkg soba noodles

½ lb baby spinach

S+P

Vinaigrette

1 tbs Tandoor Masala

1 tbs powdered Galangal

¼ cup Braggs

½ Cup Apple Cider Vinegar

2 tbs dark brown sugar

1 tbs dark sesame oil

Directions

1. Preheat oven to 350F. Put mushrooms, carrot, onion, bok choy, ginger and zucchini in a roasting pan and add approx. 2 tbs grapeseed oil, tossing to coat. Bake for 25 minutes, and when done, transfer to a large soup pot with approx. a gallon of water. Add the Braggs, tandoor masala, galangal, S+P, frozen peas, roasted peppers and basil.

2. Once the soup has come to a boil and simmered for twenty minutes, add the soba and spinach, allowing to cook through. In the meantime, mix together the ingredients for the vinaigrette.

3. Portion the noodles out into bowls, covering with vegetables and the broth. Add a couple spoonfuls of the vinaigrette to the top of each bowl, allowing diners to mix it in themselves. Yum!

The original recipe calls for the majority of the vegetables to be strained out and discarded, but I’m not into that at all.  The veggies all tasted great in this, and the smell of it as you leaned in for a spoonful was awesome.  One bowl was quite filling for me, which is pretty exciting in a non-“stew”.

While the soup itself was good, the vinaigrette was ROCKING.  I would eat that stuff on ANYTHING (except MAYBE ice cream) and fully intend to start making it on a regular basis so that I can have it on whatever I want.  And Pho?  I’m sure mine is nothing like the original, but it was pretty good.  Not entirely unlike noodle dishes I’ve had before, but still good, and something I’ll probably continue to play with, so don’t act surprised if you see it again…

Selah.

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