Vegetarian Pho (Crock Pot) |
|
 |
Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
|
This is a low cal filling soup - I didn't use the seitan and it was still very good and filling. Recipe source: Fresh from the Vegetarian Slow Cooker Ingredients:
1 onion, chopped |
1 green chili pepper, seeded and chopped |
3 slices ginger |
2 star anise, whole |
1 cinnamon stick |
3 tablespoons tamari (or your favorite soy sauce) |
6 cups vegetable broth |
1 tablespoon peanut oil |
4 ounces seitan, cut into strips, optional (i didn't use any) |
3 tablespoons hoisin sauce |
1 1/2 tablespoons lime juice |
2 tablespoons barley miso (or regular miso(i used white miso) |
2 tablespoons hot water |
6 ounces rice noodles, soaked for 15 minutes in cold water and drained |
1/2 cup bean sprouts, garnish |
4 scallions, chopped, garnish |
2 tablespoons cilantro, chopped, garnish |
Directions:
1. In crock pot combine the first 7 ingredients (onion - broth), cover and cook on low for 6 hours.
2. Meanwhile, heat oil in skillet over medium high heat and add seitan strips. Brown on all sides. Remove from heat and set aside.
3. Strain broth/stock and return broth to crock pot.
4. In a small cup combine miso paste with water.
5. In a small bowl combine the next 2 ingredients and the miso/water mixture. Add to broth in crock pot. Stir in drained rice sticks and seitan. Cook for 5-10 minutes longer or until rice sticks are soft.
6. To serve, ladle soup into bowls and garnish with bean sprouts, scallions and cilantro.
|
|