Vietnamese Pho Soup with Fresh Herbs
Ingredients
- 3 tbs miso paste
- 2 litres water
- 2 thumb big piece of ginger
- 3 spring onions
- 2 tbs peanut oil (if allergic use sesame)
- 4 tbs soy sauce
- 1 tb apple cider vinegar
- 1 bar lemongrass
- 2 handful shiitake mushrooms
- 1/4 cabbage
- 2 handful green beans
- 1 handful cilantro
- 1 handful mint
- 2 carrots
- 300g rice noodles
- 2 limes
- 1 chilli
Preparation
Chop up the chilli, ginger, spring onions
Heat up the peanut oil in a pot add the onion, ginger and chilli
Deglaze with soy sauce and apple cider vinegar
Mix the miso paste with 2 litre boiling water
Add to the pot
Squeeze the thick end of the lemongrass so that the aroma can unfold
Add to the pot
Let simmer for 20 minutes
Chop up the other ingredients and shred the carrots
Add everything in the pot (not the lemon and noodles)
Let simmer for another 15 minutes
Add in your noodles
Mix in your herbs
Before serving add lemon on top
