I really wanted to make pho, but I didn't quite have all the proper ingredients, so perhaps this is just a soup inspire by pho. I started out boiling chicken stock to condense the flavor. While that was boiling I seared some Skagit River Valley Ranch pork stir fry meat, deglazed the pan with a cup of the stock and added it back to pot of boiling stock. Then I cut up a delightful rainbow of veggies!
Carrots, peppers, red onion, leeks, ginger, garlic, and shiitake mushrooms
I lightly sauteed all the veggies, sliced the pork into bite-size pieces and then mixed it all in the bottom of a soup bowl:
Last but not least, I seasoned the stock with salt, pepper, and an Iranian Herb Mix and then ladled it over the pork and veggies in my bowl to make a delicious soup!