Straight from Citrus & Citronella | Serves: 4 big bowls | Time: ~1 hr
Ingredients
Smoky marinated mushrooms
10 oz oyster #mushrooms, chopped into bite-sized pieces (I used shiitakes)
4 tbsp soy sauce (I used coconut aminos)
4 tbsp rice vinegar
2 tsp sugar
1 tsp smoky paprika
1 tsp and 1 tbsp vegetable oil, divided
Broth
1 onion, quartered
4 cloves of garlic, cut in half
1.5 inch piece of ginger, roughly chopped (I used ground)
1 star anis
2 cloves
1 stick of cinnamon
1 tsp cilantro seeds
2 small #turnips, roughly chopped
1 parsnip, roughly chopped (I just added another carrot)
A wedge of #cabbage
5 #carrots, roughly chopped
A bunch of celery leaves (I skipped)
1 small leek, roughly chopped
2 dried shiitake mushrooms
8 cups packaged vegetable stock
Water, as needed
3 tbsp soy sauce (I used coconut aminos), adjust to taste
8 oz flat rice noodles
4 green onions, chopped
A couple handfuls of bean sprouts
A couple handfuls of fresh cilantro
Lime wedges
Sriracha or other #Asian hot sauce, to serve
Instructions
Smoky mushrooms
Put the mushrooms and all the marinade ingredients except for 1 tablespoon of the oil in a ziplock bag and shake. Leave to marinate, shaking from time to time, while you prepare the vegetable stock. Just before the stock is ready, heat 1 tablespoons of oil in a large pan over high heat. Sauté the mushrooms, stirring frequently, until dark brown and almost to the point of burning. Pour over remaining marinade from the ziplock bag and sauté while stirring until the liquid has evaporated. Remove from heat and reserve.
Broth
Heat a large pot over medium-high heat without oil. Add the onions, garlic and ginger and fry, stirring occasionally, until they begin to char and blacken. Add the star anis, cloves, and cinnamon and dry roast for a couple more minutes until they become fragrant. Finally, add the cilantro seeds and roast for 20 – 30 more seconds.
Add in all the vegetables and vegetable stock. Top up the pot with a bit of water so that all the vegetables are submerged, if necessary. Bring to a boil, then reduce heat to a simmer and cook for an hour to an hour and a half until the stock is deep and flavourful. Add soy sauce to taste.
Pho
While the stock is simmering, cook the rice noodles according to the package directions. Drain and run under cold water to stop the cooking process. Place a small handful of noodles in the bottom of each serving bowl. Ladle over some vegetable stock and top with a small handful of bean sprouts, cilantro, smoky marinated mushrooms, green onions, and a slice of lime. Serve along with sriracha or other Asian hot sauce if desired.
What I ate and drank today (3/27/2018)
96 oz of water
2 cups of half caf
Vodka tonic
Leftover salad
Peanut butter sandwich
Piece of garlic bread with pesto
Bowl of pho
Exercise
~2 miles of walking
What I ate and drank today (3/26/2018)
108 oz of water
3 cups of decaf
Spinach salad from Barcode
Celery with homemade hummus
Greek salad from Lost Dog
Olive dip with pita
Exercise
~3 miles of walking
Strength training (arms and core)