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A delicious pho made without any meat!
To make the broth, heat butter, onions, garlic, carrots and mushrooms in a large pot over medium-high heat until fragrant. Add in vegetable broth, soy sauce, crushed red pepper, ginger, salt and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
Remove from heat and let cool slightly. Strain through a mesh strainer. Discard everything but the mushrooms, put those back into the soup.
Place noodles in warm water and let soften for about 20 minutes. Once softened, rinse and add to the stock. Add in sliced onions and chili powder. Serve with other toppings, like chives, sprouts and cilantro.
Serve with brown rice, jasmine rice or any type of noodle: rice noodles, mung bean noodles (which are gluten free), soba noodles, ramen (without the seasoning packet)—I have even used regular pasta in a pinch. Use whatever you have on hand. I made this version completely vegetarian (even vegan) but it would be delicious with grilled shrimp, sliced chicken, or beef.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!