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Spinach Rice Vermicelli Soup

how to make pho broth from scratch
Servings 0

Ingredients

Broth

  • 1 box of veggie/pho broth 4 c
  • 3 tbsp of soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 8 c of water
  • 6 dried shiitake mushrooms
  • 6 garlic crushed
  • 1 thumb of ginger skinned, thinly slice
  • 1/2 of a large onion thinly sliced
  • 5 stems of basil just the stems
  • 12 stems cilantro stems and leaves
  • 3 cinnamon sticks
  • 3 star anise
  • freshly cracked black pepper

Instructions

  • Bring everything a full boil for 5 minutes, cover, then simmer for an H
  • Strain broth, discard species and whatnot (reserve mushrooms though!), pour broth back into the pot, drop in 1 veggie cube or season with Vegeta powder, and keep it warm.

Noodle Soup

  • Wash clean basil leaves, bean sprouts, and cilantro. Place on a plate
  • Slice cooked shiitake mushrooms
  • Slice enough green onion
  • Bring enough water to a boil, drop in bokchoy, enoki mushrooms, and spinach rice vermicelli, for 3-5 mins, drain
  • Place enough noodle, bokchoy, enoki and shitake mushrooms on a bowl, pour broth
  • Serve with fresh veggies, Sriracha, Hoisin sauce and lime juice