This is a sponsored post by Natural Delights Medjool Dates, which means I was compensated for my time to develop this recipe. I vet products carefully to ensure they align with my nutritional values, and only feature brands I genuinely use and enjoy. As always, any opinions expressed here are my own.
We’re used to seeing Medjool dates featured in a host of naturally sweetened treats. Chocolate-covered date bars. Mini almond date tarts. Chocolate avocado mousse. Banana Bread Smoothie. Cocoa Nibbles. Okay, I’ll stop now.
It’s rare to find savory Medjool date recipes, save for those that stuff them with cheese and wrap ‘em with bacon, which are definitely not my bag.
Let’s change that, shall we?
I decided it’s time to pair my love of Medjool dates with my love of soups, which are just plain heaven. I love ‘bowl foods’ in general, but I firmly believe that a delicious broth paired with vegetables and noodles can soothe all ailments, whether physical or emotional.
Medjool dates add a touch of sweetness and depth to this broth, which I modelled after Vietnamese pho. It’s not traditional, but it sure is delicious. The Medjools also bring extra minerals to the party, including iron, magnesium and potassium, while the chopped dates sprinkled over the finished dish offer little bites of fibre.
The wonderful thing about pho is you can use whatever magical combo of vegetables you love. No need to rush out to the grocery store to grab the ingredients I’ve listed – you can easily substitute one or all of the vegetables, swap tempeh for the tofu, and use a non-pasta substitute for noodles (or leave the noodles out entirely).
Have you ever used dates in a savory recipe? Please share your ideas in the comments!
- For the Broth:
- 1 inch piece of ginger, sliced
- ¼ tsp whole cardamom pods (about 4-5 pods)
- ½ tsp whole coriander seeds
- ½ tsp whole fennel seeds
- ¼ tsp whole cloves
- 4 Medjool dates, pitted and halved
- 6 cups vegetable broth
- For the Pho:
- 1 cup grated carrot
- 1 cup mushrooms, sliced
- 1 cup grated daikon
- 2 cups mustard greens, thinly sliced
- 1 cup baked tofu cubes, diced, or use plain tofu cubes
- 2 scallions, sliced
- 1-2 Medjool dates, pitted and finely chopped, to garnish
- Rice vermicelli or buckwheat noodles for four people (optional)
- Mix all of the broth ingredients in a large pot and bring to a boil. Lower the heat and simmer for 45 minutes.
- Place a fine mesh strainer over a bowl and strain the broth. Return the clear broth to the pot. Add your vegetables and tofu and gently simmer for 5 minutes or so, until the veggies are tender but still have a teensy bit of bite.
- Garnish with scallions and chopped Medjool dates, then serve.