It was a dark and stormy night. Tired and bedraggled after a long day at the office, I pushed through the wind and rain and finally arrived home. Laying my umbrella aside and shaking the water from my coat, I wanted something warm and comforting. Something like a steaming bowl of pho. Pho is a Vietnamese noodle soup, usually created in a beef broth. I had checked the restaurants near my house in the past, and they did not serve a vegetarian version of this soup. But I wanted some, so that night, I made it myself at home. It turned out really good, except I added too much hot chili paste and it had a little more heat than I wanted. Word to the wise: add in the hot stuff gradually until you get it to the desired heat. I’m posting the recipe for you here.
1 clove garlic, minced
4 or 5 mushrooms (your choice), sliced
½ cup broccoli florets
1 carrot, cut in one inch long strips
½ pkg of extra firm tofu, patted dry and cut in cubes
1 eight oz. pkg. House foods brand Tofu Shiritaki angel hair noodles (or use 3/4 cup cooked angel hair pasta)
2 ½ cups low sodium vegetable stock
1 tbsp. lemongrass
½ tsp. ground ginger
¼ tsp. ground mustard
½ tsp. chili paste (or to taste)
½ tsp. garlic powder
2-3 tbsp. canola oil
2 tbsp. low sodium soy sauce
Fresh basil, optional (as a garnish)
1) Saute onion in 1 tbsp. canola oil and 1 tbsp. soy sauce in wok on medium high heat for 5-8 minutes.
2) Add vegetables (except spinach) and remaining canola oil and soy sauce to wok and sauté 5-8 additional minutes.
3) Add tofu cubes and spinach and stir.
4) Meanwhile in medium-sized kettle, heat vegetable broth on medium-high heat. Add seasonings. Then add pasta and bring to a boil. Cook pasta according to package directions. Reduce heat to a simmer.
5) Add cooked vegetables to heated broth. Stir and serve. Garnish with fresh basil, if desired.
Makes 2 servings.
(check out www.dailyvegetarianrecipes.com for more recipes)