Japanese-style Pho

Ingredients

While the original Vietnamese Pho typically features rice noodles, bean sprouts, and Thai basil, this Japanese adaptation incorporates traditional ramen noodles, bamboo shoots, and shiitake mushrooms. The broth is also enhanced with Japanese ingredients like miso paste and soy sauce, adding a distinct umami depth to the dish. We alse have the original recipe for Pho, so you can check it out.

• 8 cups (1.9 liters) chicken or vegetable broth 8 cups (1.9 liters) chicken or vegetable broth
• 2 tablespoons miso paste 2 tablespoons miso paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 onion, sliced 1 onion, sliced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1-inch (2.5 cm) piece of ginger, sliced 1-inch (2.5 cm) piece of ginger, sliced
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 4 shiitake mushrooms, sliced 4 shiitake mushrooms, sliced
• 1 cup (150g) bamboo shoots 1 cup (150g) bamboo shoots
• 2 cups (200g) bean sprouts 2 cups (200g) bean sprouts
• 2 green onions, sliced 2 green onions, sliced
• 1 cup (100g) sliced cooked chicken or tofu 1 cup (100g) sliced cooked chicken or tofu
• 8 ounces (225g) ramen noodles 8 ounces (225g) ramen noodles
• Fresh cilantro, Thai basil, and lime wedges for garnish Fresh cilantro, Thai basil, and lime wedges for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 20g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the sesame oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
2. 2.
   Add the star anise and cinnamon stick to the pot, and continue to sauté for another minute.
3. 3.
   Pour in the chicken or vegetable broth, miso paste, soy sauce, and mirin. Stir well to combine.
4. 4.
   Bring the broth to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld together.
5. 5.
   While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
6. 6.
   Remove the star anise and cinnamon stick from the broth, and discard them.
7. 7.
   Add the sliced shiitake mushrooms, bamboo shoots, bean sprouts, and cooked chicken or tofu to the pot. Simmer for an additional 5 minutes.
8. 8.
   Divide the cooked ramen noodles among serving bowls. Ladle the hot broth and ingredients over the noodles.
9. 9.
   Garnish with sliced green onions, fresh cilantro, Thai basil, and lime wedges.
10. 10.
    Serve the Japanese-style Pho hot and enjoy!

Treat your ingredients with care...

• Ramen noodles — Cook the noodles according to the package instructions, but slightly undercook them as they will continue to cook in the hot broth.
• Miso paste — Dissolve the miso paste in a small amount of hot broth before adding it to the pot to ensure it blends smoothly into the soup.

Tips & Tricks

• For an extra burst of umami flavor, add a splash of fish sauce to the broth.
• Customize your Japanese-style Pho by adding other toppings such as soft-boiled eggs, sliced pork, or seaweed.
• If you prefer a spicier broth, add a few drops of chili oil or Sriracha sauce.
• To save time, prepare the broth in advance and store it in the refrigerator. Reheat it when ready to serve and cook the noodles fresh.
• Leftover Japanese-style Pho can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Japanese-style Pho hot in individual bowls. Encourage diners to squeeze fresh lime juice over their bowls and garnish with cilantro and Thai basil for added freshness and aroma.

Presentation advice

To enhance the presentation, arrange the sliced green onions, bean sprouts, and bamboo shoots in an organized manner on top of the noodles before pouring the hot broth over them. This will create an appealing visual contrast.