Shiitake Dashi Pho

Change it up.  You can do a ton of variations of this recipe.  I am not claiming this to be traditional Pho, but it's simple and delicious.  These are the noodles I had on hand, but Soba would work here, too.  Use fresh ginger to spice up the flavor.  Leave out the shrooms, especially if you're making this for my fungi phobic bro.  Can't find dried bonito? No problem, add some miso instead.  Throw in some chicken or pork if you're not a fan of tofu. Either way, let's Pho.


2 quarts fresh vegetable stock

2-3 small packets dried bonito (0.2-0.3 oz) see below for product info

2-3 small baby bok choy, cleaned and chopped

7-8 caps shiitake mushrooms (save $ and buy dried ones at an Asian market)

1 package firm tofu, cubed

Pho noodles, soba noodles...

1-2 cups baby spinach, cleaned

Sriracha

Soy Sauce

Red pepper flakes

Salt to taste


Make the broth or dashi:

1.  Add dried bonito flakes to stock, bring to a boil then simmer on low for 30 minutes (15 minutes minimum).  If stock is unseasoned, salt to taste.  The bonito imparts a smokey flavor that is pretty much fantastic.  This infusion is known as dashi and is also the base for miso soup.

Here are some brands I've bought.  The first one is a legit Japanese product.  And yes, I know Pho is Vietnamese.  Just go with it. 

Prep Mushrooms:

1. If using dried shiitakes, soak in hot water for 15 minutes or until soft.  Drain and squeeze out excess water.  You can reserve the liquid (after straining any grit) for another use.  If you add it to the soup, the flavor will be quite strong.  Depending on what you're going for, you may or may not want to do that.

Make the soup:

1. If using Pho, soak in boiling water for a few minutes until soft.  Drain noodles and set aside. If using Soba, boil as you would any pasta; drain and set aside.

2. Strain dashi and discard bonito.  Return dashi to soup pot, add cubed tofu and bring to simmer. Slice shiitakes and add to simmering soup.  Allow ingredients to meld with dashi and simmer for 20 minutes.  Add chopped bok choy and simmer until tender, 10 minutes longer. 

3. Take a large soup bowl and add noodles and handful of spinach.  Ladle soup over top.  Spinach will wilt but retain it's color and earthy flavor.  If you're not down with spinach, leave it out. 

4.  Garnish with sliced radishes and taste for salt.  Add a floater of soy, sriracha, dash of sesame oil...whatever you like.  I prefer to add red pepper and soy.  Happy slurping.  

Enjoy!
MJM