Hope y’all had a great weekend! We were blessed with beautiful crisp, cool fall weather in Akron, so I took advantage of it by going hiking (twice!) and on a quick run yesterday. Also hit up my local favorite, The Lockview, for some adult grilled cheese and fall craft beer, then indulged in some crazy hot chocolate beverage at Angel Falls Coffee in Highland Square that literally sent me and Chris into a coma. Like, we passed out for two hours on the couch. I don’t know what happened, but it probably had something to do with consuming grilled cheese, beer and what was essentially five melted candy bars in less than two hours. *shrugs*
Speaking of food, here’s that pho recipe I promised! Like every recipe I post on here, this sweet and spicy noodle soup is very easy to make and tastes pretty gourmet without all the effort. For my carnivore friends, you can easily add chicken or pork to this dish, but it’s definitely not vital — the shrooms + noodles are surprisingly filling. And even if you’re not a huge mushroom fan, these little dudes taste amazing after being sauteed in some hoisin sauce. I also highly recommend adding a bit of sriracha; it really enhances the flavor.
I cannot emphasize enough how savory this is! If you’re looking for a new fall staple that’s not something heavy like mac and cheese, pumpkin spice lattes or green bean casserole, give it a try. Though I won’t judge you for indulging in any of the aforesaid comfort foods :)
(adapted from Oh My Veggies)
- 64 ounces of your favorite veggie broth
- 6 green onions, sliced
- 1 tablespoon grated fresh ginger OR 2 tablespoons dry ginger
- Salt, to taste
- 1 1/2 tablespoon butter
- 6 ounces shiitake mushrooms, stems removed
- 1 1/2 tablespoons hoisin sauce (find it near the soy/duck sauce at your grocery store)
- 2 teaspoons sesame oil
- 14 ounces cooked rice noodles
- 1-2 jalapeno peppers, thinly sliced (I only used one, which was sufficient)
- Sriracha sauce, to taste
- (optional) 8 ounces bean sprouts
- Handful of fresh cilantro, to serve
In a large pot, combine the vegetable broth, green onion, ginger and salt. Bring to a full boil, then reduce the heat and simmer for 15 minutes.
While the broth is cooking, melt the butter in a large skillet over medium heat. Add the mushrooms and sauté for about six minutes or until tender, stirring frequently. Stir in the hoisin sauce and sesame oil and cook until the sauce thickens and coats the mushrooms, about one minute more. Remove from heat.
Divide the rice noodles between four to six large bowls, then fill each bowl with the broth. Stir in desired amount of sriracha in each bowl, tasting on occasion to determine spice level. Add bean sprouts (if using), sliced jalapeños, shiitake mushrooms and top with fresh cilantro. Serve and enjoy!
That’s a wrap for now! Also, there’s STILL time to enter my ring giveaway! Entries must be submitted by tomorrow night, (11:59 p.m. Eastern) so don’t delay!