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Shredded beef pho with miso-ginger stock, bok choy and edamame
2018-10-30
https://www.metro.ca/userfiles/image/recipes/soupe-pho-boeuf-effiloche-bouillon-miso-gingembre-bok-choy-edamames-10936.jpg
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Put the beef in a pot. Pour the mixture of soy sauce, mirin, brown sugar, ketchup and Sriracha over the beef. Add the ginger, garlic and onion.Bring to a boil, then cover and let simmer for 1 1/2 to 1 3/4 hours, or until the meat can be pulled apart with a fork. This part of the recipe can be done in a slow cooker on the low setting for 6 hours.Once the beef is cooked, shred it using two forks, then set aside.For the soup, put the beef stock, ginger, onion, star anise and garlic cloves in a large pot. Bring to a boil, then simmer for 40 minutes. Once this is done, strain the stock, discard the solids, and add the miso. Mix well.To serve, place individual servings of noodles, thinly sliced onions and a sprinkling of cilantro in large bowls. Then pour the soup over the noodles.Top with the shredded beef, bean sprouts, sliced bok choy and edamame. Serve hot with lime quarters on the side.
4
Metro
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2
5
5
Shredded beef:
1 boneless beef blade roast (approximately 750 g-1 1/2 lb)
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) mirin
1/4 cup (60 ml) brown sugar
2 Tbsp. (30 ml) ketchup
1 1/2 tsp. (7,5 ml) Sriracha sauce
1 Tbsp. (15 ml) ginger thickly sliced
8 whole cloves of garlic unpeeled
1/2 cup (125 ml) red onion thinly sliced
Soup:
4 1/2 cups (1,125 L) beef stock
1 chunk of ginger (about 5 cm-1 inch)
1 medium onion quartered
5 star anise
3 garlic cloves
3 Tbsp. (45 ml) miso
garnish
2 cups (500 ml) wide ride noodles blanched
1/2 red onion thinly sliced
1/3 cup (80 ml) fresh cilantro
1 1/2 cups (375 ml) bean sprouts well washed
4 whole bok choy blanched and thinly sliced
1 1/2 cup (375 ml) edamame blanched
1 lime cut into quarters
Shredded beef pho with miso-ginger stock, bok choy and edamame
4
Soups
0:30
Preparation
2:25
COOKING
2:55
TOTAL TIME
Ingredients
-
Shredded beef:
-
1
boneless beef blade roast (approximately 750 g-1 1/2 lb)
-
1/4 cup
(60 ml)soy sauce
-
1/4 cup
(60 ml)mirin
-
1/4 cup
(60 ml)brown sugar
-
2 Tbsp.
(30 ml)ketchup
-
1 1/2 tsp.
(7,5 ml)Sriracha sauce
-
1 Tbsp.
(15 ml)ginger thickly sliced
-
8
whole cloves of garlic unpeeled
-
1/2 cup
(125 ml)red onion thinly sliced
-
Soup:
-
4 1/2 cups
(1,125 L)beef stock
-
1
chunk of ginger (about 5 cm-1 inch)
-
1
medium onion quartered
-
5
star anise
-
3
garlic cloves
-
3 Tbsp.
(45 ml)miso
-
garnish
-
2 cups
(500 ml)wide ride noodles blanched
-
1/2
red onion thinly sliced
-
1/3 cup
(80 ml)fresh cilantro
-
1 1/2 cups
(375 ml)bean sprouts well washed
-
4
whole bok choy blanched and thinly sliced
-
1 1/2 cup
(375 ml)edamame blanched
-
1
lime cut into quarters
Preparation
Put the beef in a pot. Pour the mixture of soy sauce, mirin, brown sugar, ketchup and Sriracha over the beef. Add the ginger, garlic and onion.
Bring to a boil, then cover and let simmer for 1 1/2 to 1 3/4 hours, or until the meat can be pulled apart with a fork. This part of the recipe can be done in a slow cooker on the low setting for 6 hours.
Once the beef is cooked, shred it using two forks, then set aside.
For the soup, put the beef stock, ginger, onion, star anise and garlic cloves in a large pot. Bring to a boil, then simmer for 40 minutes. Once this is done, strain the stock, discard the solids, and add the miso. Mix well.
To serve, place individual servings of noodles, thinly sliced onions and a sprinkling of cilantro in large bowls. Then pour the soup over the noodles.
Top with the shredded beef, bean sprouts, sliced bok choy and edamame. Serve hot with lime quarters on the side.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
