Pho inspired Green Leaf Noodles with Sweet Onion Broth

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Wow, seriously this broth is like one of the greatest things I’ve ever tasted, no joke! There’s this absolute amazing natural sweetness from the onion and cinnamon, that just seem to go so well together.

It even makes green noodles (especially broccoli) taste nice!

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I was inspired to make this from one of My New Root’s recipes, with the pho noodles. It seriously was worth it because the quality of this is supreme!

You can pretty much use any type of whole wheat noodles. I find lots of different types from my local Asian supermarket. Soba noodles will also work really well, and they’re mostly made of buckwheat.

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Be sure that you keep the broth for next time because you can make a big batch to use later.

A good advice to give you is store the broth in the FREEZER. Once, I made broth and put it in the fridge for about two weeks and forgot about it. You can probably guess what happened when I remembered it. I opened the lid and it went off. Putting it in the freezer will prevent that, but you need to defrost it well before you use it, otherwise you’d be trying to crush ice, and that ain’t fun!

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Pho inspired Green Leaf Noodles with Sweet Onion Broth

Onion Broth
2 large onions (I used one red and one yellow)
2 slices fresh ginger
4 garlic cloves
1 sprig parsley
1 cinnamon stick
3 star anise
6 whole cloves
1 teaspoon fennel seeds
2 teaspoons salt
1/2 teaspoon whole black peppercorns
A pinch of red pepper flake
6 cups water

Noodles
2 bundles sorghum/whole wheat or soba noodles
2 dried shiitake mushrooms, soaked overnight
3 Swiss chard leaves
1 cup baby spinach
2 broccoli stalks
1 scallion
1/2 teaspoon toasted black sesame seeds
2 cups onion broth (recipe above)
1/2 teaspoon sesame oil
1/2 teaspoon soy sauce

To make the Broth: Peel the onions, give them a wash and chop them in large pieces. Then, peel and chop the garlic and chop two slices of ginger.

Add all the spices including the cinnamon, star anise, cloves, fennel seeds, salt, black peppercorns and red pepper flakes in a large pot with the onions, ginger, garlic, parsley and 6 cups of water.

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Bring the large pot to boil which can take up to 15 minutes, then turn the heat to medium (4). Simmer for about 1 hour and 30 minutes, then pour everything into a strainer to remove the large pieces. Measure out what’s needed and pour the remaining broth in a jar or container and keep in the fridge to be used next time.

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To make the Noodles: Be sure that you’ve soaked the shiitake mushrooms overnight and have already made the onion broth (recipe above).

Bring a pot of water to boil with the noodles and shiitake mushrooms. I didn’t cut mine, but if you want to – feel free to as it may be too big to be eaten whole. Let it stay on high heat until the noodles are cooked. You can test if the noodles are soft or not by tasting one.

Meanwhile, chop the swiss chard, broccoli stalks and scallions into smaller, desired pieces.

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Toast the sesame seeds for a few minutes on a frying pan or microwave without adding any oil for a couple of minutes (or more if using the stove).

When noodles are mostly done, heat up the onion broth (if it’s cold). In a large bowl, mix the sesame oil and soy sauce on the bottom. Next, add the greens and finally when the noodles are ready, drain all the water and toss it on top. When the broth is really warm, add that in and stir until the soy sauce and sesame oil has spread even.

Finally, sprinkle on the toasted sesame seeds and serve.

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Pho inspired Green Leaf Noodles with Sweet Onion Broth
Serves: 2
 

Ingredients
Onion Broth
  • 2 large onions (I used one red and one yellow)
  • 2 slices fresh ginger
  • 4 garlic cloves
  • 1 sprig parsley
  • 1 cinnamon stick
  • 3 star anise
  • 6 whole cloves
  • 1 teaspoon fennel seeds
  • 2 teaspoons salt
  • ½ teaspoon whole black peppercorns
  • A pinch of red pepper flake
  • 6 cups water
Noodles
  • 2 bundles sorghum/whole wheat or soba noodles
  • 2 dried shiitake mushrooms, soaked overnight
  • 3 Swiss chard leaves
  • 1 cup baby spinach
  • 2 broccoli stalks
  • 1 scallion
  • ½ teaspoon toasted black sesame seeds
  • 2 cups onion broth (recipe above)
  • ½ teaspoon sesame oil
  • ½ teaspoon soy sauce

Instructions
  1. To make the Broth: Peel the onions, give them a wash and chop them in large pieces. Then, peel and chop the garlic and chop two slices of ginger.
  2. Add all the spices including the cinnamon, star anise, cloves, fennel seeds, salt, black peppercorns and red pepper flakes in a large pot with the onions, ginger, garlic, parsley and 6 cups of water.
  3. Bring the large pot to boil which can take up to 15 minutes, then turn the heat to medium (4). Simmer for about 1 hour and 30 minutes, then pour everything into a strainer to remove the large pieces. Measure out what’s needed and pour the remaining broth in a jar or container and keep in the fridge to be used next time.
  4. To make the Noodles: Be sure that you’ve soaked the shiitake mushrooms overnight and have already made the onion broth (recipe above).
  5. Bring a pot of water to boil with the noodles and shiitake mushrooms. I didn’t cut mine, but if you want to – feel free to as it may be too big to be eaten whole. Let it stay on high heat until the noodles are cooked. You can test if the noodles are soft or not by tasting one.
  6. Meanwhile, chop the swiss chard, broccoli stalks and scallions into smaller, desired pieces.
  7. Toast the sesame seeds for a few minutes on a frying pan or microwave without adding any oil for a couple of minutes (or more if using the stove).
  8. When noodles are mostly done, heat up the onion broth (if it’s cold). In a large bowl, mix the sesame oil and soy sauce on the bottom. Next, add the greens and finally when the noodles are ready, drain all the water and toss it on top. When the broth is really warm, add that in and stir until the soy sauce and sesame oil has spread even.
  9. Finally, sprinkle on the toasted sesame seeds and serve.

 

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