{Pho} | Shitake Mushrooms & Black Bean Noodles

Pho la la la la, Pho, Pho la, Pho!

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Ingredients

yield | 4 servings

• 168 oz (3 servings) of organic black bean noodles (I use these)

• 6 oz organic tempeh

• 6 cups organic low sodium vegetable broth

• 10 medium shitake mushrooms, sliced

• 1 cup chopped red cabbage

• 1 cup chopped cauliflower

• 1 cup green peas

• 3 medium-small bok choy, most chopped, leave smaller leaves whole

• 2 green onions, chopped for garnish

Miso Sauce:

• 8 teaspoons sweet white mellow miso

• 8 tablespoons lukewarm water

• 4 cloves garlic, minced

• 1-2 tablespoons fresh ginger, minced

• 4 teaspoons dulse (seaweed granules)

• 2 tablespoons toasted sesame oil

• For an extra kick, add a teaspoon of kimchi sriracha to each serving!

Instructions

• Prepare the miso sauce in a small bowl, and set aside.

• Pour the broth into stock pot, add the mushrooms and bring to a low boil. Reduce heat to medium, and let cook for 5 minutes

• Add in the red cabbage and cauliflower, and let cook together for another 5 minutes.

• Add the green peas and bock choy, turn off heat and keep covered to cook the peas and bock choy.

• Divide the noodles between 4 bowls, and spoon the vegetables and broth over the noodles.

• If you want to preserve the probiotic benefits of the miso and tempeh, let the vegetable broth temperature cool to 115°F before adding.

• garnish with chopped green onion

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