A spicy sea clam broth made from the reserved clam juice, Gourmet Chopped Ocean Clams, tender pho noodles, shredded carrots, sliced radish, Thai red chili, Napa cabbage and bean sprouts, garnished with scallions.
Yield: 2 Servings
In a medium saucepot, heat up the miso broth, sriracha and 1 cup of reserved clam juice until it begins to simmer. Place the pho noodles in the bottom of a serving bowl and top with the Gourmet Chopped Sea Clams, carrots, radish, Napa cabbage, bean sprouts and Thai red chili. Pour the broth into the bowl and garnish with scallions.