from: https://cookieandkate.com/vegetarian-pho-recipe/
soup, Instant Pot
6 Servings
- 1 onion, chopped
- 3 T ginger, minced
- 12 C water
- 6 t Better than Bouillon or broth powder
- 3 T Tamari
- 8 oz rice noodles (3/4 of a package)
- 2 T olive oil
- 8-10 Shitake mushrooms, sliced thinly
- Salt (to taste)
- Pho spices satchet (from an Asian grocery store)
- Garnishes (mung bean sprouts, basil or cilantro, thinly sliced green onion, carrots, jalapeno, small wedges of lime)
Set the instant pot to sauté. Sauté the onion until it's just turning brown, then add the ginger, stir, sauté for about 30 seconds more. Add the water and tamari, and the Pho spices satchet. Pop on the lid, set the cooker for 7 minutes. Start the rice noodles soaking (read the instructions on the package, but generally you soak them for 20-30 minutes, then you can add them to the soup when it's ready, but it's not ready yet). Now you work on the garnishes. If you're using dry mushrooms, soak them, too. Gather all the garnishes, putting them in bowls. Chop the herbs, and put them into a bowl. Slice the lime into small wedges and put them in a bowl. Slice the green onion and put in a bowl. Slice the jalepeno. You can make the carrots fancy by slicing 4-5 "trenches" lengthwise, then thinly slice crosswise as normal. This will give you crosses or stars, depending on how many trenches you sliced. This can be time-consuming, but, you're not in a hurry, you're waiting for the soup and noodles to be done. Oh, don't forget the mushrooms!
Thinly slice the mushrooms, then sauté them in a small frying pan, with a splash of olive oil, and few dashes of salt. Cook until tender and lightly browned, about 4-6 minutes, then set them aside.
Whenever the cooker beeps, open the lid and fish out the spice satchet. Taste the broth, and season it to taste, with salt, tamari and/or pepper. Ladle the broth into large soup bowls, add the noodles and mushrooms, let everyone garnish their own soup from here on out.