{"id":5450,"date":"2014-04-10T14:05:08","date_gmt":"2014-04-10T21:05:08","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=5450"},"modified":"2014-04-16T15:44:57","modified_gmt":"2014-04-16T22:44:57","slug":"charred-tomato-shiitake-rice-noodle-soup","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/charred-tomato-shiitake-rice-noodle-soup\/","title":{"rendered":"Charred Tomato and Shiitake Rice Noodle Soup"},"content":{"rendered":"
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\"Charred<\/a><\/p>\n

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.<\/p>\n

There was no way I was going out to get those wood chips after all that. That project has been postponed for another day.<\/p>\n

So what was I trying to smoke? Well my original plan was to smoke shiitake mushrooms like this<\/a>\u00a0but add them to a soup that was more like this<\/a>. 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<\/a>\"\"\u00a0and 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!<\/p>\n

1 tablespoon olive oil
\n8 small shallots sliced
\n4 garlic cloved smashed
\n1\/2 pound sugar plum or other little tomatoes sliced in half
\n1 tablespoon fermented soy bean
\n<\/a>1\/2 pound mushrooms (I used shiitake and oyster)
\n2 cubes Organic Gourmet Organic Vegetable Boullion<\/a>\"\"\u00a0crumbled
\n4-5 cups water
\n1\/8 teaspoon hickory liquid smoke
\nFresh thin pho noodles (banh pho tuoi)
\nGreen onions chopped
\nCilantro chopped<\/p>\n

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  1. Heat oil in a sauce plan and add the shallots and garlic. Saute until soft and browned.<\/li>\n
  2. 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.<\/li>\n
  3. 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.<\/li>\n
  4. Throw in the water and cook to let all the flavors meld.<\/li>\n
  5. 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, \u00a0and add a squeeze of lime.<\/li>\n<\/ol>\n