I had big plans today. Big. I was going to try out stove top smoking. I called like 4 stores before finding one that carried hickory wood smoking chips. I got my wok and steamer basket and foil out. And then proceeded to see if dried red chili peppers would do the trick instead. I still haven’t recovered. My nose is completely stuffed, my eyes water and my throat a little dry.
There was no way I was going out to get those wood chips after all that. That project has been postponed for another day.
So what was I trying to smoke? Well my original plan was to smoke shiitake mushrooms like this but add them to a soup that was more like this. Then I thought, OH! I’ll smoke the tomatoes instead! When that all fell through, I went with a charred tomato, shallot and garlic broth with the help of Organic Gourmet Organic Vegetable Boullion and a little hickory liquid smoke. Then threw in some shiitake and oysters mushrooms (yes, I went to 99 Ranch yesterday: it amazes me the cost difference between mushrooms at a Asian market vs. a regular ole market) and thin pho noodles. Oh my it turned out delicious!
1 tablespoon olive oil
8 small shallots sliced
4 garlic cloved smashed
1/2 pound sugar plum or other little tomatoes sliced in half
1 tablespoon fermented soy bean 1/2 pound mushrooms (I used shiitake and oyster)
2 cubes Organic Gourmet Organic Vegetable Boullion crumbled
4-5 cups water
1/8 teaspoon hickory liquid smoke
Fresh thin pho noodles (banh pho tuoi)
Green onions chopped
Heat oil in a sauce plan and add the shallots and garlic. Saute until soft and browned.
Meanwhile heat up a cast iron skillet and throw in the tomatoes. Don’t stir them for a while so that one side gets a little charred. Add to the sauce pan.
Next add the fermented soy beans and mash them with the tomatoes. Then add the mushrooms and bouillon and cook until the mushrooms start to get tender.
Throw in the water and cook to let all the flavors meld.
In a nice sized bowl, add your desired amount of fresh pho noodles. Make sure the soup is boiling, then pour over the noodles. Top with green onions, cilantro, and add a squeeze of lime.
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