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Recipe
Pumpkin Pho with Ginger Hoisin Broth
Ingredients (4 servings)
Ginger Hoisin Broth
4 2-inch pieces fresh Ginger, cut in half and charred black over open flame
12 cloves fresh Garlic, peeled and crushed
8 Cloves
4 small Cinnamon Stick pieces
8 tsp Coriander Seeds, toasted
4 tsp Fennel Seeds
4 White Onions, cut in half and charred black over open flame
8 cups fresh Pumpkin, peeled and diced medium
12 Shiitake Mushroom Stems (use heads in pho preparation)
1/4 cup Kikkoman Hoisin Sauce
8 tsp Kikkoman Less Sodium Gluten-Free Tamari Soy Sauce
Pumpkin Pho
2 lbs Rice Noodles, cooked to manufacturer’s directions
2 2/3 cups fresh Pumpkin, peeled and cut into large dice
12 Shiitake Mushroom Heads
4 tsp Vegetable Oil
Salt and Pepper, to taste
Garnish
2 cups Bean Sprouts
20 Thai Basil Leaves, stems removed
1 cup Red Onion, julienned
1/4 cup Cilantro, roughly chopped
1/4 cup Red Jalapeno Pepper, sliced thin
4 Lime Wedges
Kikkoman Hoisin Sauce, as needed
Kikkoman Less Sodium Gluten-Free Tamari Soy Sauce, as needed
Instructions
Ginger Hoisin Broth:
Create a sachet containing charred ginger, garlic, cloves, cinnamon sticks, coriander and fennel seeds. Place in large pot with 12 cups water, charred onions, pumpkin and shiitake stems. Bring to a boil then lower heat to a simmer and reduce by 1/3. Remove sachet and onions. Add hoisin and tamari to pot. Using hand blender, purée until smooth. Strain if desired. Season to taste and set aside.
Pumpkin Pho:
Preheat oven to 400°F. Toss pumpkin and shiitakes in oil and season with salt and pepper. Roast 12 minutes or until pumpkin and shiitakes are just tender and starting to color at edges. Remove from oven and set aside.
Per Order:
In serving bowl, place 8 oz cooked rice noodles in center. Ladle over 2 cups Ginger Hoisin Broth. Top with 2/3 cup warm roasted pumpkin and shiitake pieces. Garnish with ½ cup bean sprouts, 5 basil leaves, ¼ cup red onion, 1 Tbsp cilantro leaves, 1 Tbsp jalapeno peppers and 1 lime wedge. Serve with additional hoisin and tamari sauces.
