Miso Pho

This dish is Vietnamese

inspired with a little Japanese

influence. The light broth is

based on the classic Vietnamese

dish Pho. The Sweet White

Miso and buckwheat noodles

are classic Japanese ingredients.






Ingredients




6 oz Buckwheat noodles
1 1/2 cups snow peas, ends trimmed
1 cup shredded carrots
1 piece ginger (1/2 inch thick), peeled and chopped
1 star anise
3 whole cloves
8 cups vegetable broth or purified water
1 red bell pepper, cored, seeded and cut into thin strips
1 tbsp fresh lime juice
1/2 cup chopped scallions
2 tbsp chopped fresh cilantro
4 sprigs of basil
1 lime, cut into 4 wedges




Directions

Boil noodles in salted water for 6-7 minutes. Place snow peas

and carrots in a colander; drain noodles over them; rinse;

divide among 4 bowls. Tie a sachet of ginger, star anise

and cloves in cheesecloth; place in a large pot with broth;

boil 5 minutes.


Add bell pepper and lime juice. Season

with salt. Remove sachet. Ladle a small bit of broth in

a bowl, add 1 tsp of Miso Masters Sweet White Miso and

whisk until it is dissolved. Ladle the noodles and

veggies into the bowls; top with the remaining ingredients.