Skip to content

Miso Pho

February 14, 2010

Yum! After a trip to the awesome Korean market at Kimball and Belmont we rushed home to make a quick noodle soup with some of our finds. Here’s the recipe… but keep in mind this would be great with all kinds of different vegetables (like Chinese broccoli) and garnishes (like cilantro)!

Miso Pho

1 leek
2 carrots
2 stalks of celery
3 Tbs miso
1″ piece of ginger
2 cloves of garlic
1 Tbs sesame oil
1 Tbs olive oil
1 package of very firm baked tofu
1 package of rice noodles
2 cups of bean sprouts
Sea salt and cracked pepper
Spicy chili garlic for garnish

Clean and chop the leek, celery and carrot into 1/2″ pieces. Heat sesame and olive oil on medium high. Saute leek, celery and carrot for five minutes until veggies start to soften. Grate in ginger and garlic. Add miso, 8 cups of water and diced tofu. Cook until water is near boiling.

While preparing soup, cook rice noodles according to their package and wash sprouts.

To serve, fill bowl halfway with noodles, ladle on soup and top with sprouts and any additional garnishes you like.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: