The BEST ASIAN NOODLE SOUP recipe! | Phở

Place chicken carcass into a pot with 8 cups of water and vegetable scraps.

Bring to a boil, then reduce to a simmer and cook for 2 hours.

Strain the stock and set it aside.

In a large bowl, place 250 grams of rice noodles and cover with boiling water.

Stir the noodles and set aside for 25 minutes.

Prepare the Broth Booster by mixing 1 tablespoon of white miso paste, 1 teaspoon of sesame oil, 1 teaspoon of soy sauce, and 1/2 teaspoon of chili garlic sauce in a bowl.

Slice orange and yellow carrots using Japanese vegetable cutters to create flower shapes.

Slice half of a red pepper into flower shapes using the same cutters.

Break apart shimeji mushrooms and trim the ends.

Trim and slice bok choy down the middle.

Trim the ends of snow peas to create a triangular shape.

Rough chop leftover chicken breast and slice barbecued pork finely for garnish.

After 20 minutes, bring the warm broth back to the stove and add the Broth Booster, stirring until melted.

Add all prepared vegetables (bok choy, carrots, red pepper, mushrooms, snow peas, and chicken) to the broth and stir.

Cover the pot and let it sit for the last 5 minutes.

Drain the noodles and divide equal portions into two bowls.

Using a sieve or strainer, add the broth and vegetables evenly to the bowls over the noodles.

Fan out the barbecued pork on top of the soup.

Sprinkle chopped cilantro over the soup.

Serve with lime, bean sprouts, rocket mint, and Thai basil on the side for garnish.

Equipment Needed

Dietary

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