This recipe works well on the stovetop but a pressure cooker cuts the time in half. Even meat lovers will enjoy this veggie pho.
This step is optional but helps to add flavor: Heat a cast iron or stainless steel skillet on high and lightly char the carrots, daikon radish, ginger and onions in batches. You can also toast the whole allspice and star anise while you char the vegetables.
Transfer the charred vegetables and spices to your pressure cooker along with the corn, apple, shiitake mushrooms, mushroom powder, Maggi seasoning, onion powder and water. Pressure cook for 20 minutes then quick release. It will take about 30 minutes for the mixture to come to pressure.
Strain the broth into a large bowl then either return to the pressure cooker pot or a pot for the stovetop. Use the keep warm function of your presssure cooker until you're ready to ladle the broth. You can reserve the radish, corn and carrots if you wish or discard them.
While the broth cooks in the pressure cooker you can prepare the tofu and vegetables. Lightly fry the tofu slices on the stovetop in a tablespoon or two of oil until they start to turn golden. Set aside.
Cook the vegetables until they are crisp-tender. You can either do this in a separate pot of boiling water while the broth cooks or in the broth itself after it's done in the pressure cooker. The daikon radish will need about 10 minutes simmmering in water or the broth while the cabbage, mushrooms, cauliflower, bok choy will need only about one to two minutes, depending on how well-cooked you like your vegetables.
Cook the noodles according to package directions in the same pot of water you cook the vegetables if this is the method you're using. Set aside.
Place a portion of noodles in a bowl followed by the broth and garnishes. Enjoy.
Mushroom Powder: you can find this ingredient at Trader Joe's or at your local Asian market. It's relatively low in sodium and adds lots of umami.
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