Vietnamese Pho (Vietnamese Noodle Soup)

drfuhrman.com

Nutritarian365

2 onions, roughly chopped

1 inch piece fresh ginger, roughly chopped

2 tablespoons Sake, white wine or water

4 cinnamon sticks

8 star anise

1 tablespoon whole cloves, crushed in a mortar

4 teaspoons fennel seed, crushed in a mortar

2 teaspoons whole Szechwan peppercorns, crushed in a mortar

12 cups no-salt-added vegetable stock or half vegetable stock, half mushroom stock

1 teaspoon Bragg Liquid Aminos

8 medjool dates or 16 deglet noor dates, pitted

2 tablespoons fresh ginger, minced

1 cup freshly squeezed orange juice

1 cup water

3 tablespoons Chinese 5-spice powder

¼ teaspoon cayenne

2 medium daikon, peeled and cut into ½ inch thick medallions

2 cups edamame, blanched and beans removed from the pods (or frozen already shelled)

4 baby bok choy, roughly chopped

4 portobello mushrooms, cut into bite-sized cubes

½ cup red wine

1 tablespoon balsamic vinegar

½ onion, small dice

4 cloves garlic, minced

3 sprigs thyme

1 sprig rosemary

freshly ground black pepper

7 ounces cooked soybean spaghetti noodles or mung bean fettuccine (see note)

sprouts for garnish

Directions at drfuhrman.com

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