This Pho will entice you with the aroma alone: toasted spices; broiled onions, garlic, and ginger; fresh herbs; shiitake mushrooms; and zucchini or potato noodles held in a savory broth finished with a squeeze of lime juice and chopped hot pepper. If you like a flavorful soup, this one might just do the trick! Pho makes for a great snack or light meal.
This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more).
Preheat the broiler. Line a baking sheet with parchment paper. Spread the onion, ginger, and garlic in a single layer. Place on the top oven rack and broil/grill until browned, 4 to 8 minutes. Be careful not to burn them.
Place a deep pot on medium-high heat. Add the cinnamon sticks, star anise pods, cardamom pods, coriander seeds, fennel seeds, and cloves and heat for 30 seconds, stirring often. Add the broiled onions, ginger, and garlic together with the Healing Broth, shiitake stems, Atlantic dulse flakes, and coconut sugar. Add the optional sea salt if using. Stir until well combined, then bring to a simmer, cover, and cook for 2 to 6 hours. The longer the broth cooks, the more flavorful it will be.
Prepare the noodles by trimming the ends off the zucchini or by cutting a small piece off both ends of the potatoes. Use a spiralizer to make the noodles.
Once the broth is cooked to your satisfaction, strain the veggies, herbs, and spices from the broth.
Add the sliced shiitake mushroom caps to the broth. If using potato noodles, add them in at this point too. Cook for a further 5 to 6 minutes until the mushrooms and potato noodles are tender. Stir in the lime juice and remove from the heat.
Divide the cooked potato noodles or raw zucchini noodles between bowls and top with the broth, mint, cilantro, basil, chopped ripe hot pepper, and a wedge of lime. Serve immediately. Enjoy!
*For the mushrooms, wash and rinse thoroughly with warm to hot water before slicing. Do not use slimy or decaying mushrooms. That’s a sign of oxidizing and aging.
Get over 100 more delicious, healing recipes in Brain Saver Protocols, Cleanses & Recipes.
Categories: Lunch, Dinner, Soups, Stews, International Recipes, Fat Free, Grain Free, Nut and Seed Free
This item posted: 12-Feb-2024
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