the aprilblake blog has published this exotic Not-Beef Vegetarian Pho recipe featuring our Edward & Sons Not-Beef Natural Bouillon Cubes:
Adapted from The Kitchn
Serves 2 hungry people or 4 people that have side dishes to eat too
Ingredients
Broth:
- 1 large onion, peeled and halved
- 1 tablespoon minced ginger
- 1 3″ cinnamon stick
- 1 star anise
- 2 cloves
- 1 teaspoon coriander seeds
- 2 cups vegetable stock
- 2 cups water
- 1 Edward & Sons Not-Beef Natural Bouillon Cube
- 2 teaspoons soy sauce
- 4 carrots, roughly chopped
- package of ramen noodles, spices discarded
- fried tofu squares
- bok choy (or regular cabbage), sliced
- chopped scallions
- chile pepper, sliced
- Lime wedge (or just juice)
- Mung bean sprouts
- Cilantro
- Basil (Thai basil preferable)
- Sriracha sauce
- In a large soup pot, set the heat to medium low and dry roast the cinnamon, star anise, cloves and coriander. Stir to prevent burning, and once the spices are aromatic, add vegetable stock, water, bouillon cubes, soy sauce, carrots, onion, and ginger.
- Bring the broth to a broil, then cover and simmer on medium-low for 30 minutes. Strain out the herbs and vegetables and keep warm til serving time.
- Prepare the ramen noodles according to package directions, but don’t add the included spice packet.
- When you’re ready to serve the soup, divide the broth and noodles among bowls. Top with desired garnishes and toppings as you please. Ones that really make the soup are the lime, cilantro, basil, and scallions. All others are according to preference, but the more the better!
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Republished by EdwardandSons.com
