Description
Substitute noodles with parsley root in this take on the Vietnamese dish Pho.
Ingredients
Scale
Broth:
- 1 onion cut into quarters
- 3 carrots
- 2 inch piece of fresh ginger
- 1 tsp. coriander seeds
- 1 tsp. mustard seeds
- ½ tsp. fennel seeds
- 1 cinnamon stick
- 2 tbsp. tamari (or soy sauce)
- ½ tbsp. sea salt
- 6 cups water
Noodles:
- 1 large parsley root (peeled into slivers)
Baked Tofu:
- 6 ounces extra firm Tofu
- Pinch of salt
- Black pepper to taste
- 1 tsp. olive oil
Garnishes:
- 1 cup broccolini (alternatively, use cauliflower, or broccoli)
- 1 cup string beans (alternatively, use snap peas)
- Handful Cilantro chopped (basil or parsley could work too)
- 3 scallions
- ½ cup mung bean sprouts
Instructions
- To make broth, start by peeling and cutting onions and carrots. Cut unpeeled ginger into ¼” slices. Place all vegetables and spices, including soy sauce and salt into a large pot with 6 cups of water. Bring to a boil, reduce heat to low and let simmer for an hour. Strain broth through a sieve, and discard solids. Return broth to pot, and set aside over very low heat until ready to assemble.
- If you are using baked tofu, preheat oven to 400 degrees. Cut tofu into ½” slices. Sprinkle with salt and pepper and drizzle with olive oil. Place in a large baking sheet. Cook for 20 minutes. Tofu should be crispy on the edges. Remove from oven and set aside.
- To prepare noodles, start by washing the parsley root. Cut both ends, and peel outer skin. Using a vegetable peeler, peel away noodle sized pieces. A large parsley root should yield approximately 1 cup of “noodles”.
- Clean and slice remaining garnishes as necessary. If desired, you can quickly cook broccolini and string beans in a pot with boiling water for 2-3 minutes to reduce bite.
- To assemble pour about 1 cup of broth into separate bowl. Add about ¼ cup of noodles into each bowl, then vegetables, herbs, and additional garnishes. Eat hot. Enjoy!
- Prep Time: 10 mins
- Cook Time: 60 mins