I have an addiction. No, it’s not cheesecake, chocolate or a certain muffin at a certain favorite coffee shop, it’s much more serious than that. For the past I don’t know how long, at lunch time, when most people I know grab a sandwich or a salad, I can only think of one thing I would like for lunch and its always the same: Pho.
I’m not sure exactly when this started but it’s safe to assume that it’s been many years. I would say at least 5. What’s even more serious about this addiction is it knows no bounds: it’s in no way seasonal. Yes that’s right, it could be 95 degrees outside and I would still want Pho for lunch over a salad any day of the week, rain or shine, arctic weather or extreme heat.
Ridiculous I know.
Over the past several months I have been making a concerted effort to find healthier Pho replacements because I was growing concerned that my addiction to Pho was in fact an addiction to MSG, which was a scary realization for me. And while I wasn’t actually eating it every single day of the week, I was definitely thinking about it nearly everyday, which was preventing me from enjoying my lunch unless I was eating Pho.
As of writing this I have been on the wagon for about 2 months and I would say that I feel pretty good about it. Mostly because I have realized that it is possible to make some pretty amazing different Pho inspired soups that for the most part are equally satisfying. At least after the withdrawal period.
I’m pretty fortunate to live a few blocks away from a pretty amazing Asian grocery store, one where I could easily get lost inside looking at the many many different varieties of Chinese, Japanese, Korean etc. ingredients.
This week I decided to make a Miso based soba noodle soup with Chinese broccoli, bok choy, mushrooms and tofu. What I love about using miso is that it’s so easy to whip up an amazing tasting broth without long simmer times and many different ingredients. It’s also great because there is really no limit to what you can add. My favorite thing to do these days is to add a chopped up dried red chili or two to make it a bit spicy… oh and we ate ours with a side of Umeboshi plums.
Soba Noodle Soup – Serves 2
White miso paste
2 dried red chili’s, finely chopped
1 cup diced firm tofu
2 bunches of soba noodles, cooked
4-5 crimini mushrooms, sliced
4 stalks of chinese brocolli, steamed or blanched
small bunch of bok choy, steamed or blanched
2 green onions, sliced
handful of fresh cilantro leaves, roughly chopped
In a large pot bring about 6 cups of water to a boil. Whisk in the miso paste to taste, you will have to figure out how strong you like it. Add in the red chili, diced tofu and allow to simmer while you get the rest of the ingredients together.
In 2 large serving bowls place a handful of your precooked soba noodles, some sliced mushrooms, 2 pieces of the broccoli, some of the bok choy and ladle over the miso soup with the tofu.
Finish with a little of the green onion and cilantro.
Serve immediately.
