Vietnamese Soup

My husband is a fan of Japanese and Vietnamese food. Recently we visit a restaurant and he ordered a Vietnamese soup, Pho. And what I did today was try to recreate the flavors. So I decided to combine some spices as Cloves, fresh ginger and cinnamon. If you like Vietnamese flavors this recipe is for you.

Ingredients:

1 Package of Extra firm Organic Tofu

3 cinnamon sticks

3 to 4 cloves

1/2 tsp Toasted Sesame oil

2 tsp Low sodium Tamari sauce( Bragg's soy sauce)

1 tsp Coconut Amino

1 and 1/2 cup of mushroom slices

2 medium carrots

5 Pearl onions (if you don't find them you can substitute with regular onion)

4 inch piece of fresh ginger*, peeled and halved lengthwise

3 Star anise

3 bundles of rice Noodles

7 to 8 cups of water

1 tsp Gochujang sauce

Bok choy (amount :your preference I used 5 leaves)

Cilantro, Avocado and Green onions to garnish optional!

Method:

1. In a soup pot pour the water and the spices, also add the Gochujang sauce, Tamari and the Sesame oil and bring in a simmer at high temperature for about 10 minutes, then use medium temperature.

When water has simmered for at least 15 to 20 minutes remove the spices.

2. While the water and spices are simmering, cut your tofu in cubes. Put them in a skillet with a little bit of sesame oil and 1 tsp coconut aminos until browned.

3. In another pot cook the noodles as package instructions.

4. Once the tofu is golden pour them into the soup and cook for about 10 minutes. At this point check your noodles drain into a colander and rinse in cold water.

5. Add the noodles and Bok choy to the soup cook for 2 or 3 minutes until the Bok choy is a little bit tender

and serve.

6. Garnish with Cilantro, Green onions and Sesame seeds you can add Avocado too.

Enjoy!