Name: Pho Soup
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 8 servings
Cuisine: asian
Ingredients: 1 pound cremini mushrooms, roughly chopped; 2 stalks celery, diced; 1 whole carrot, peeled and diced; 1 yellow onion, peeled and diced; 2 thumb-sized pieces fresh ginger, diced; 1 stalk lemongrass, pounded with the back of knife, then roughly chopped; 4 tablespoons canola oil; 1/2 bunch fresh cilantro, leaves roughly chopped; 1 bunch sweet basil, leaves roughly chopped; 3 jalapenos, roughly chopped; 2 heaping tablespoons sambal oelek; 1/2 cup soy sauce; 1 tablespoon sesame oil; Salt; 1/4 cup sambal oelek; 1/4 cup soy sauce; 1/4 cup apple cider vinegar; 1 teaspoon sesame oil; 2 tablespoons dark brown sugar; Eggplant; Carrot; Red pepper; Shiitake mushrooms; Fresh spinach; Snow peas; "Dragon" noodles, fresh ramen, lo mein or buckwheat noodles; Lime wedges, for garnish

Directions

For the base: Preheat the oven to 350 degrees F.
In a roasting pan, combine the mushrooms, celery, carrots, onions, ginger, lemongrass and canola oil. Bake for 25 minutes.
Remove from the oven, transfer into a large pot and add 1 gallon of cool water. Bring to a simmer, then add the cilantro, basil and jalapenos and simmer for 20 minutes. Strain and stir in the sambal, soy sauce, sesame oil, and salt to taste.
For the spicy vinaigrette: Whisk together all the vinaigrette ingredients.
Toss the desired medley of vegetables with spicy vinaigrette and serve on top of each soup bowl with noodles. Garnish with a fresh piece of lime.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of The Fly Trap, Ferndale, MI

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Pho Soup

Base:

Spicy vinaigrette:

Suggested medley of roasted vegetables for soup:

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