"Only the pure in heart can make a good soup." -Ludwig van Beethoven
My friend Patty is a big fan of Pho and swears by its medicinal purposes. She always picks some up at a local Vietnamese restaurant when she isn't feeling well. (She has also promised to bring me some the next time she gets it - hint hint Patty)
So when I came down with a cold (like a lot of folks right now) I immediately thought of Pho. Since I had no idea where to buy it (Patty lives in Worcester so that's a bit of a drive) I decided to make some. I found a great recipe on (where else?) Pinterest, picked up the ingredients, and had a big batch ready within an hour. Though my cold has yet to leave, my husband and son never caught it so perhaps this Pho really does have some medicinal powers...
I call this "Faux Pho", since I didn't stick to the original recipe (I used the packaged chicken instead of cooking regular chicken breasts, added mushrooms and used a different type of bok choy).
- 1 pkg Perdue Short Cuts (your choice of flavors-I used Garlic & White Wine)
- 2 cloves garlic, minced
- 1 tbsp minced fresh ginger
- 1 tbsp sesame oil
- 1/4 tsp salt
- 1 can (6 cups) chicken broth
- 1 jalapeno, thinly sliced
- 3 green onions, sliced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 bok choy, chopped
- 1/2 pkg whole mushrooms, washed and chopped
- 5 oz chinese noodles (about half a package)
- sriracha sauce for serving (optional)
- chopped cilantro for serving (optional)
- Heat the sesame oil over medium high heat in a large stock pot.
- Add the minced garlic and ginger and saute for about 30 seconds.
- Add the chicken, bok choy and salt and saute for another minute or so.
- Add the chicken broth, jalapeno and green onions and bring to a simmer. Simmer about 15 minutes.
- While the soup is simmering cook the noodles in boiling salted water, drain and rinse with cold water. Set aside.
- Add the rice vinegar and soy sauce to the pot and stir.
- You can add a little more salt if you like but make sure you taste it first (I needed more, my husband didn't.)
- Add the noodles to the pot.
- Serve with chopped cilantro and sriracha sauce on the side (I omitted the cilantro because we don't like it but a little of the sriaracha gives a nice kick of heat).
(Adapted from the Asian Chicken Noodle Soup Recipe on the eatliverun blog.)