This delicious pho broth is my sister Loryn’s magic formula, and as the name suggests it is absolutely full of flavour! You’d be fooled into thinking it had been simmering on the stove for hours. While the ingredient list is longer than I usually like, you’ll have most, if not all of it in the pantry already, and the method is super short (so I figure it balances out!).
This recipe is straight from my latest cookbook ‘Thermo Cooker Fresh Favourites’.
Serves 4
+ dairy free
+ gluten free (option)
+ vegetarian
+ vegan
+ egg free
Ingredients
1 brown onion, peeled and halved
1 long red chilli
3 garlic cloves, peeled
3cm piece ginger, peeled
20g toasted sesame oil
8 whole cloves
4 star anise
2 cinnamon sticks
1 teaspoon ground coriander seeds
1/2 teaspoon fennel seeds
120g tamari
60g miso paste (see note)
20g maple syrup
2 shiitake mushrooms (fresh or dried)
40g stock concentrate
1.7 litres water
Cooked noodles – flat rice noodles, udon noodles, soba noodles, kelp noodles
4 cups ready-to-eat vegetables – snow peas, bok choy, spinach, choy sum, spring onions, grated carrot, grated zucchini, steamed broccoli, steamed broccolini, sauteed mushrooms
Toppings – fried shallots, bean sprouts, lime wedges, coriander, mint, Thai basil, chilli, sriracha
Method
- Place onion, chilli, garlic and ginger in TC bowl, chop for 5 seconds, speed 5. Scrape down sides.
- Add oil, cloves, star anise, cinnamon, coriander and fennel seeds, sauté for 6 minutes, 100°C, speed 1.
- Add tamari, miso paste, maple syrup, shiitake mushrooms, stock concentrate and water, cook for 30 minutes, 100°C, speed 1.5. Strain through a fine sieve.
TO SERVE
Divide noodles and vegetables between 4 serving bowls, pour over broth and garnish with toppings. Leftover broth can be frozen in plastic containers and defrosted for later meals.
NOTE
I like to use red miso paste for this recipe but whatever you have on hand is fine.
