It's been raining around these parts, which in my experience is a very rare occurrence (oh hey, drought, what up?), so I tried my hand at paleo pho (because apparently that's what you eat when it's raining out). Except I used tofu because I didn't feel like cooking meat, so technically I guess it's not paleo but whatever, it's delicious. Here's what I used:
4 cups beef broth
half a sweet onion
a bunch of fresh cilantro (if you have mint or parsley or any other herbs, I say throw 'em in too)
1 zucchini (thinly sliced; noodlesque)
1 package of thin shirataki noodles (in the refrigerated tofu section)
1/2 teaspoon sesame seed oil (I just shook the bottle, I have no idea)
1 tablespoon chopped garlic
1/4 inch ginger root grated
1/4 cup soy sauce (use coconut aminos to paleofy it)
1 package extra firm tofu (thinly sliced beef or chicken would be even better. I'm lazy.)
Combine beef broth, soy sauce, sesame seed oil, onions, ginger and garlic in a pot over medium high heat and let it hang out for a while. When you feel that the onions have had a chance to mingle, add the noodles, zucchini, cilantro and tofu. Once they're nice and hot, pour them in a bowl and add a lime wedge (after you squeeze it, obvs), scallions, more cilantro, bean sprouts and Sriracha. That's it. Super simple, super delicious and super low-carb. Just how I like it.
By the time you read this I'll be flying to San Diego! Happy Friday, friends!