Vietnamese-Style Noodle Soup

By Batgirl

Flavorful soup of Vietnamese origin, often referred to as pho. This soup features a complex broth, thin and tender noodles, and fried tofu.

Ingredients

• 1 tbsp canola oil
• 1 medium onion, coarsely chopped
• 1 serrano or other hot green chile, seeded and chopped
• 1 tbsp coarsely chopped fresh ginger
• 3 tbsp soy sauce
• 2 whole star anise
• 5 cups vegetable broth
• 2 tbsp barley miso paste
• 2 tbsp hoisin sauce
• 1 tbsp fresh lime juice
• 1/2 cup hot water
• 4 oz dried rice noodles
• 16 oz extra-firm tofu, drained, pressed, and sliced into wedges
• flour, for dredging
• oil, for pan frying
• 1/2 cup fresh bean sprouts, for garnish
• 3 green onions, chopped, for garnish
• 1/4 cup chopped fresh cilantro, for garnish

Details

Servings 4
Adapted from amazon.com

Preparation

Step 1

1. In a large soup pot, heat the oil over medium heat. Add the onion, cover, and cook until softened, 5 minutes. Add the chile and ginger and cook until fragrant, about 1 minute. Stir in the soy sauce, anise, and broth. Simmer, uncovered, for 45 minutes to allow flavors to blend. Strain the soup and return it to the pot, discarding the solids.

2. In a small bowl, combine the miso, hoisin, lime juice, and water and add to the soup. Stir in the noodles and cook until soft, about 10 minutes.

3. Dredge the tofu wedges in flour, and pan fry in oil until golden on all sides. Set aside on paper towel to drain.

4. Ladle the soup into 4 bowls, garnish with tofu wedges, bean sprouts, green onions, and cilantro, and serve.