Miso – Beef Pho soup:
1 cup of rice vermicelli noodles
3 cups of low sodium chicken broth
1/2 a shallot, thinly sliced
1 green onion, chopped
4 slices of thinly sliced beef
1 teaspoon of sesame oil
1 tablespoon of olive oil
2 tablespoons of miso
1 large mushroom, thinly sliced
In a small pot, boil the vermicelli noodles in water until soft. Drain the water and set aside. Drizzle olive oil on the shallots and toast in oven till golden brown. In another pot, lightly boil chicken broth, add green onion, mushroom and add the slices of beef until cooked through. Use a handheld strainer sift the small meat chunks out of the broth. Add miso and mix until completely blended into the broth.
In a bowl, pour in the broth and then add the noodles, beef and green onions. Top the bowl with the roasted shallots, mushroom and add sesame oil. Finish with sesame seeds.