Mushroom “pho” Recipe

Preparation Instructions

1. 1

   Prepare the Broth

   In a large pot, combine water and kombu seaweed. Bring to a boil and simmer for 10 minutes. Remove the kombu and stir in the miso paste until dissolved. Set aside.

2. 2

   Cook the Rice Noodles

   In a separate pot, cook the rice noodles according to package instructions. Drain and set aside.

3. 3

   Sauté the Vegetables and Tofu

   In a skillet, sauté sliced Black Trumpet mushrooms, julienned carrot, and bell pepper in a little oil until tender. Add cubed marinated tofu and continue to cook for 5 minutes.

4. 4

   Prepare the Bok Choy

   In the same skillet, add the bok choy and sauté until wilted, about 2-3 minutes.

5. 5

   Assemble the Pho

   In bowls, divide the cooked rice noodles, sautéed vegetables, and tofu. Pour the miso-kombu broth over the top and garnish with chopped scallions and sesame seeds.