Easy Vegetarian Pho Noodle Soup
Today was the first cool morning we've had for months here in North Carolina. I woke up to a lovely 65 degree overcast break from the sweltering heat. I loaded the pups into the car and headed to the park for a hike. The nip in the air gave me goosebumps along with a craving for soup. Across the street from the park is my favorite Thai restaurant, solidifying my decision on Pho for lunch. WHY YOU SHOULD TRY VEGETARIAN PHO?
If your a soul lover like me, who loves to pig out, but wants to stay healthy. Than Pho is the best thing ever!
- It is super easy to make. The recipe can be adjusted to your taste.
- The hot broth soaks up all the spice flavors. You can make it mild or extra spicy.
- Its basically like eating soup and pasta all in one!
- Good to eat during any season. Ingredients are inexpensive.
- You can eat several helpings without feeling guilty, since its less than 300 calories!
- Easy to freeze.
6 cups low sodium vegetable broth
1 cup sliced shallots
8 cloves of garlic, peeled and crushed
3 Tbsp low sodium soy sauce
2 Tbsp ginger powder
1 Tbsp brown sugar
1 Tbsp rice vinegar (basil and cilantro)
1 tsp ground black pepper
5 fresh basil stems
5 fresh cilantro stems
2 small sliced jalepenos
1/2 cup dried shiitake mushroom [ Worldmarket ]
1 8oz package rice noodles [ Worldmarket has several options]
1 8 oz pkg baked tofu (optional)
1/2 cup sliced green onions
1/4 cup chopped cilantro
2 cups soybean sprouts
- BROTH: Place all ingredients into large pot adding 6 cups of water. Cover and bring to a boil. Reduce heat to medium-low and simmer, covered for an hour. (option to strain broth or keep solids in the soup)
- PHO: Boil rice noodles according to package. Drain and rinse under cold water. Serve a portion of noodles into bowl. Ladle the broth onto noodles, topping with sprouts, jalepenos, green onions, cilantro and tofu( if added).