This is a very loose interpretation of Pho but we liked it! Good for a sick day. I started with the ramen recipe we make often & ran with it:
Heat 1-2 T sesame oil in a saucepan over medium-high heat; add 3-4 cloves garlic and 1-2 t dried ginger (although fresh would be better). After a minute or two, add 4 C chicken broth and 1 C water. Bring to a boil.
While broth is heating, add to it 3 T soy sauce, 1 T miso paste (optional), 1 T chili-garlic paste, and 3 T hoisin sauce. Once the broth has come to a boil, add more soy sauce, chili-garlic paste, or hoisin sauce to taste.
Meanwhile, cook thin rice noodles: place in relatively deep pan (I use a Pyrex 9″-13″), cover with boiling water, stir, let sit until they are just shy of done. Then drain, return to pan, and toss with a little bit of sesame oil.
To serve: ladle broth over rice noodles & shredded chicken (we had a rotisserie chicken on hand), then top with bean sprouts, green onions, lime, and cilantro.
