Vegan Pho Soup
Soup:
4qt Vegetable Stock
1/2 c Soy Sauce (divided)
1T Fish Sauce (optional)
1 1/2c Silken Tofu (small dice)
1c Edemame Shelled (cooked)
1c Quinoa (cooked)
1ea Red Pepper (julienne)
1ea Yellow Pepper (julienne)
Toppings:
2ea Lime wedged in to eights
1/2 bunch Cilantro chopped
1/2 bun Mint julienne
3ea Jalapeno julienne
1bunch Scallions sliced on the bias
1bunch Thai Basil thinly sliced
Directions: Marinate tofu in 2T soy sauce, set aside. In a large pot bring vegetable stock and 1/4 cup of soy sauce to a boil. Add fish sauce.
Plating:
In 6 serving bowls divide the marinated tofu, red peppers, yellow peppers, quinoa. Ladle the hot broth on top of the ingredients and serve with toppings on the side.
4qt Vegetable Stock
1/2 c Soy Sauce (divided)
1T Fish Sauce (optional)
1 1/2c Silken Tofu (small dice)
1c Edemame Shelled (cooked)
1c Quinoa (cooked)
1ea Red Pepper (julienne)
1ea Yellow Pepper (julienne)
Toppings:
2ea Lime wedged in to eights
1/2 bunch Cilantro chopped
1/2 bun Mint julienne
3ea Jalapeno julienne
1bunch Scallions sliced on the bias
1bunch Thai Basil thinly sliced
Directions: Marinate tofu in 2T soy sauce, set aside. In a large pot bring vegetable stock and 1/4 cup of soy sauce to a boil. Add fish sauce.
Plating:
In 6 serving bowls divide the marinated tofu, red peppers, yellow peppers, quinoa. Ladle the hot broth on top of the ingredients and serve with toppings on the side.
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