Faux Pho Soup
1 small yellow onion, chopped fine
2 tablespoons olive oil for sautéing
3 stalks celery, chopped fine
3 small carrots chopped fine
4 garlic cloves micro-minced
1 inch piece of ginger, peeled and micro-minced
6 cups spring water
8 ounces of mushrooms chopped medium
4 ounces of white rice pho noodles
6 ounces of firm tofu sautéed till crispy
5 ounces of brown rice miso paste
salt and pepper to taste (miso is salty so might not need any salt)
Sauté onion till translucent, add celery and cook till soft. Add carrots and then minced garlic and cook for one minute longer. Add spring water and minced ginger and cook soup till vegetables are very soft. Next add mushrooms and cook till soft. Meanwhile cut tofu into bite sized squares and in a separate pan sauté till crispy. Add pho noodles and cook till al dente, then add in the tofu squares. Last add in the miso paste and cook on low till flavors are melded. Serve immediately. This is a very hearty soup, perfect on a cold autumn day.
