Homemade seasoning paste for Asian "instant" noodle soups Pho Bo Style. Only from natural ingredients, quickly finished & long lasting.
Asian noodle soups have been at the top of the list for a long time, adding to my favorite food: they are super fast and bring relatively little calories, but really great flavor. With my homemade spice paste for noodle soups Pho Bo Style and some boiling water, you can now "instant" a superaromatic soup base conjure up - with the taste of the Vietnamese cult soup Pho Bo. Of course only from natural ingredients and without flavor enhancers, artificial flavors or preservatives. And best of all: The spice paste Pho Bo Style is made easy, quickly finished and lasts forever.
Homemade "instant" noodle soup can be prepared fantastically (keyword "Meal Prep") and, for example. Take a job: Layer a handful of soaked rice noodles, chopped vegetables and herbs to taste in a tight-seal glass or food container on the go *. Finally, add a spoonful of seasoning paste. To eat, you pour the whole then just with a little boiling water - stir briefly and done. In less than 1 minute you will enjoy a wonderfully aromatic and healthy noodle soup!
In the past, I really liked the colorful instant packages from the Asian shop as the basis for quick noodle soups. Then I realized at some point that the taste of these instant packets comes completely from the food chemistry lab and has nothing to do with real food at all. And that these noodle soups in the vast majority of cases also contain palm oil. And then all the plastic! That's why they were struck off my shopping list for a long time.
Some time ago, I started making broths for soups myself. It's so great when the ingredients simmer for hours on the stove and the wonderful scent runs through the whole apartment. But - let's be honest - the whole thing is more suitable as a weekend project and is not so much for a quick kitchen during the week. That must go otherwise? Yes, it does! The spice paste Pho Bo Style contains all the spices and aromas that we love in a Pho Bo ... beef, star anise, cinnamon, garlic, ginger, a little chili ... hmmm! And some boiling water brings the great aroma to life immediately. Combine everything you like with this aromatic broth - either the classic Vietnamese ingredients like rice noodles, spring onions and herbs, cooked meat or tofu. Or just try your favorite combination.
So you are now soup technically well equipped for uncomplicated lunch breaks and relaxed evenings. Or?
Have that quick and tasty! ღ
The recipe for homemade spice paste for Asian" instant "noodle soup Pho Bo style
1 celery stalk, approx. 80 g
1 carrot, peeled, approx. 100 g
1 medium onion, peeled
1 tablespoon neutral vegetable oil, eg Rapeseed oil
25 g Beef Jerky natur (dried beef, available in the supermarket)
10 g dried porcini mushrooms
40 g salt
1 tsp chilli flakes
1/2 teaspoon cinnamon (or more to taste)
1/2 tsp turmeric
1 star anise
40 g fresh ginger, peeled
3 garlic cloves, peeled
40 ml sesame oil
40 ml soy sauce
Cut the celery, carrot and onion roughly.8-10 minutes). Then remove from heat and let cool slightly.
Meanwhile, add the dry ingredients Beef Jerky, Porcini, Salt, Chilli flakes, Cinnamon, Turmeric and Star Anise in a powerful mixer (I have this *) or a spice mill to fine powder Then mix the cooled vegetables with the spice powder and ginger, garlic, sesame oil and soy sauce in a blender to a homogeneous paste.
Fill the paste in a clean storage jar and in the refrigerator
To prepare an "Instant" Asia soup, pour 1 tbsp. of Pho Bo Style seasoning paste with approx. 350 ml of boiling water. Vegetables, pasta and meat can be added to taste.
The paste lasts a long time due to the high salt content.
To remove the paste always Always use a fresh, clean spoon to prevent germs from getting into the jar. Vegans or vegetarians simply leave the Beef Jerky to double the amount of porcini mushrooms.
And one more safety note:
It is important to check that they are suitable before pouring boiling water into containers. Glass can sometimes jump due to strong temperature fluctuations. A glass container should have the best room temperature and not come directly from the refrigerator. In addition, place the glass on a dishcloth and put a metal spoon in it - this can prevent glass from jumping. Stainless steel food containers * are rather less explicit.
* Ingredients and Asterisked Equipment can be found at well stocked retailers, or you can order them via amazon's affiliate program links above. Of course, that does not cost you a cent extra. And I get a few cents from Amazon as support for the blog work. Thank you for making that possible!