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

  1. 1
    In a 4-quart slow cooker, combine the onion, chile, ginger, anise, cinnamon stick, tamari, and stock; cover, and cook on Low for 6 hours.
  2. 2
    Meanwhile or beforehand, heat the oil in a large skillet over medium-high heat, add the seitan strips, and brown on all sides.
  3. 3
    Remove from the heat and set aside.
  4. 4
    Strain the stock and return the broth to the cooker.
  5. 5
    In a small bowl, combine the hoisin, lime juice, and miso paste mixture, then add to the broth.
  6. 6
    Stir in the drained rice sticks and seitan and cook 5 to 10 minutes longer, or until the rice sticks are soft.
  7. 7
    To serve, ladle the soup into bowls and garnish with the bean sprouts, scallions, and cilantro.

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