VIETNAMESE PHO

Ingredients

• 4 pcs Shallot
• 4 clove Garlic
• 2 tbsp Ginger root, minced
• 200 g Mushrooms
• 710 ml Water
• 710 ml Vegetable broth, bouillon or consomme, low sodium
• 3 tbsp Tamari sauce, MRSJP
• 1 tbsp Miso paste, Marukome
• 2 tbsp Maple syrup
• 210 g Rice noodles
• 1 tsp Chili pepper flakes
• 10 g Coriander (cilantro) leaves, fresh
• 1 pcs Lime, cut in wedges
• 4 leaf Basil, fresh
• 240 ml Chinese Cabbage
• 1/4 pcs Chili pepper (optional), cut into pieces, deseeded for less heat

Method

1. Chop the shallot and mushroom. Mince the garlic and ginger. Add the shallot, garlic and ginger to a large pot and saute for 2 minutes with 1 tbs water.
2. Next, add the mushrooms and saute for a further 2 minutes.
3. Now add the vegetable broth, water, tamari sauce (or soy), miso paste and maple syrup and bring to a boil. Stir well until everything is combined. Reduce the heat to low, cover and let simmer for 10 minutes.
4. Raise the heat to medium, add in the bok choy (Chinese cabbage) and let cook for 2 to 3 minutes, then add the rice noodles and let cook for a further 2 to 3 minutes until the noodles are soft. This wont take long.
5. Serve with fresh cilantro, a lime wedge, basil, chili slices and chilli flakes for more heat if that is how you like it.
6. Enjoy.