Slow Pho
16 ingredients
7 steps
Ingredients
- 1 small yellow onion, coarsely chopped
- 1 small green chile, seeded and chopped
- 3 slices fresh ginger
- 2 whole star anise
- 1 cinnamon stick
- 3 tablespoons tamari or other soy sauce
- 5 cups vegetable stock (see Notes)
- 1 tablespoon peanut oil
- 4 ounces seitan, cut into strips
- 3 tablespoons hoisin sauce
- 1 1/2 tablespoons fresh lime juice
- 2 tablespoons barley miso paste dissolved in 2 tablespoons hot water
- 6 ounces dried rice sticks, soaked 15 minutes in cold water to soften, then drained
- 1/2 cup fresh bean sprouts for garnish
- 4 scallions, chopped, for garnish
- 2 tablespoons chopped fresh cilantro leaves for garnish
Directions
-
1In a 4-quart slow cooker, combine the onion, chile, ginger, anise, cinnamon stick, tamari, and stock; cover, and cook on Low for 6 hours.
-
2Meanwhile or beforehand, heat the oil in a large skillet over medium-high heat, add the seitan strips, and brown on all sides.
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3Remove from the heat and set aside.
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4Strain the stock and return the broth to the cooker.
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5In a small bowl, combine the hoisin, lime juice, and miso paste mixture, then add to the broth.
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6Stir in the drained rice sticks and seitan and cook 5 to 10 minutes longer, or until the rice sticks are soft.
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7To serve, ladle the soup into bowls and garnish with the bean sprouts, scallions, and cilantro.
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