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This Soup Stinks Good January 19, 2013

Posted by starshipexercise in MIgraine, Recipes and Food, Uncategorized.
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I love fish sauce. It has this awesome funk to it that is so funky…it’s actually fonnnnn-kaaaay. Anyhoo, I like fish sauce a lot, but it’s a migraine trigger on oh-so-many delicious levels. It’s fermented. It may contain gluten (some do). It’s tasty. Ok, ok, flavor isn’t necessarily a migraine trigger. I’m just feeling sorry for myself.

Not all triggers are created equal. I can tolerate some foods in small quantities, like bananas and citrus. Too much, though, and wham! Headache. There are some foods, though, that I can’t eat any of and fish sauce is one of them. Or, maybe there is a safe amount, I just love it too much to restrict the amount I consume. Whatever, the result is a headache, so why split rabbits?

I do pretty well, food-wise, and although my long no-no list inspires sympathy every where I go, I generally don’t feel deprived. There are so many great foods I can eat, I see the restrictions more as a logistical challenge to be solved.

There are a few things, though, that I miss terribly. One of them is pho, which is rife with fish sauce. I even used to make my own pho (it’s EASY, by the way). I love it enough that when I first went on the elimination diet, I tried making fish sauce-less pho.

WRONG.

Pho really needs that stinky/sour/salty taste, otherwise it’s just soup.

Well, I’m tired of doing without. It’s taken about five years of hard thinking (or maybe I just needed five years to forget what real pho tastes like), but I finally came up with an acceptable alternative. While I was at it, I decided to skinny up the recipe by replacing the traditional rice noodles with shirataki noodles.

Disclaimer: don’t expect this to taste just like pho. You’ll be disappointed. It is delicious, but it’s a pho-alternative, not a pho-replacement. Also, I’m missing some garnishes: bean sprouts, fresh jalapeno and basil would all be traditional, and delicious. But I don’t have any of those today. And the right sauces would be sriracha (rooster), hoisin, and fish sauce, which I have but I can’t eat, so they’re not listed in the ingredients. But by all means, if you have the access and inclination, dress up your soup with all sorts of accessories.

Quick Faux Pho

Servings: 4

2 inches fresh ginger, peeled
2 cinnamon sticks
3 dried star anise
3 large cloves garlic, halved
4 cups chicken stock
2 tbsp lemon juice
1 cup unfiltered sake (do not use sweet cooking sake, you want the strongest, sourest sake you can find)
2 boneless, skinless chicken breasts (about 1 lb total)
2 14 oz packages of Shirataki noodles (I use the yam variety, but the tofu ones are easier to find and are therefore more convenient if you can have soy)
lots of salt, to taste
1 cup shredded carrot (for garnish)
fresh cilantro (for garnish)

Preheat broiler. Toast ginger, cinnamon, anise, and garlic under broiler for one or two minutes, or longer if needed. Check frequently. Anise in particularly can go from zero to crispy very quickly.

Bring stock up to a simmer. Place ginger, cinnamon, and anise in a large coffee filter (contents should be loose), and tie off with one end of a long piece of kitchen twine. Tie the other end of the twine to one of the handles on your pot. Drop the garlic straight into the soup. Bring back up to a simmer for about 10 minutes.  Add the chicken breasts, sake, and lemon juice, and simmer over low heat for about 20 minutes. Add salt and taste it to make sure it’s salty enough.

Meanwhile, break open those shirataki noodles. Drain them in a colander, rinse them well, and dry em off as best you can. You may need to cut them, sometimes shirataki noodles are really just one long noodle wound around itself a million times (sort of like every necklace in my jewelry box). Divide the noodles equally between four bowls.

Salt the soup, and when it tastes right, remove the chicken breast and garlic. Chop and divide between four bowls. Garnish with carrot and cilantro. Ladle the broth into each bowl, enough to cover the contents.

Stinks pretty good, even if I do say so myself.

Calories 338.4
Total Fat 6.1 g
Cholesterol 80.2 mg
Sodium 1,200 mg
Total Carbohydrate 16.7 g
Dietary Fiber 0.3 g
Protein 33.9 g

Weight Watcher’s PPV: 6

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Comments»

1. zabzaya - January 20, 2013

YOU may help to solve my PHO dilemma! It’s so freaking delicious. It was something I ate about once a week and have cut out entirely. I miss it so.

starshipexercise - January 20, 2013

Since making this recipe, I’ve been reading up on tamarind since it’s supposed to be pretty sour. I’m going to experiment with that at some point, and if the results are any good I’ll post an update.

zabzaya - January 20, 2013

I look forward to reading the results.


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