Pho and Kale Salad

For a recent dinner I made a raw version of Pho and warmed it in the dehydrator before serving. I paired it with a kale salad with a avocado and miso dressing massaged into the kale. In this particular version of the Pho I used parsnip and carrot noodles, but I'll try it again using kelp noodles. I used the carrot noodles in an attempt to make the soup a little more colorful, but it still looked rather brown, which is not my favorite  color, especially when it comes to food. The taste, however, was full of flavor. The kale salad is my absolute favorite salad. I find the miso dressing so satisfying with the seaweed accents. This salad contains umami, the fifth flavor accent after sweet, sour, bitter, and salty. Umami can be translated as pleasant savory taste. It isn't a flavor itself but combines to give you the satisfying combination of flavors.

Pho and Kale Salad:

Pho:
Broth:
1/2 c. namu shoyu
1/4 c. sesame oil
one lime peeled
2 T. agave
2 sheets of unroasted nori
1 T. grated ginger
1 T. miso
1/2 t. cinnamon
1 star anise
salt and pepper to taste

Blend all ingredients in a blender. Set aside.

Noodles:
1 carrot spiralied
2 parsnips spiralized
1 zucchini spiralized
1 romanesco head or 1 small broccoli head
1/2 red pepper sliced
1 T. sesame oil
1 T. black sesame powder
1 T. lemon juice
1/4 c. mung sprouts for garnish
1/4 c. cilantro for garnish

Put all ingredients except garnishes into a large bowl. Pour broth over the noodles and toss. Spoon into individual serving bowls. Place bowls on the bottom of the dehydrator and warm at 118 degrees for one hour before serving. Garnish with mung sprouts and cilantro immediately before serving.

Kale Salad:
1 head of dinosaur or lucinato kale cut into ribbons
1 sheet of nori cut into squares
1 avocado
2 T. white miso
2 T. apple cider vinegar
1 T. lemon juice

Put kale and nori into a mixing bowl.  In another bowl combine avocado, miso, apple cider vinegar and lemon juice. Mash the avocado ingredients with a potato masher or a fork. Massage the avocado mixture onto the kale with clean or gloved hands until the kale feels soft. Put into individual serving bowls. It is best to make this salad soon before serving so the avocado mixture retains its bright color.

Serves 3-4.