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Vegetarian Pho (Vietnamese Noodle Soup)

The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth.

Beyond the antiviral, immune-boosting, and cholesterol-lowering properties of its shiitake mushrooms, this pho is loaded with garlic, which boasts antifungal, antibacterial, and antiviral benefits. Cinnamon also has antifungal and antibacterial attributes, while ginger is a pain-reducing anti-inflammatory that fights nausea.

As soups go, this well-balanced and delicious favorite checks all the boxes. Plus, it’s super easy to make!

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6 cups low-sodium vegetable broth
3 large shallots, sliced (1 cup)
1/2 cup dried shiitake mushrooms
10 cloves garlic, peeled and crushed
3 Tbs. low-sodium soy sauce
12 1/4-inch-thick coins fresh ginger
1 Tbs. brown sugar
1 Tbs. rice wine vinegar
1 tsp. ground black pepper
2 cinnamon sticks
2 star anise
5-6 fresh basil stems, leaves reserved for soup
5-6 cilantro stems, leaves reserved for soup

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1 8-oz. pkg. rice noodles
1 8-oz. pkg. Asian-flavor baked tofu, thinly sliced**
2 cups soybean sprouts
2 cups watercress
4 green onions, sliced (1/2 cup)
1/4 cup chopped cilantro
1 cup fresh basil leaves
1 lime, cut into wedges

** 𝗧𝗒𝗙𝗨 - ready to eat:Β http://www.nasoya.com/healthy-t…/organic-teriyaki-tofubaked/

(Or bake your own from scratch)

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1. To make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.

2. To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water. Divide among 6 large soup bowls. Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.

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Calories: 290
Carbohydrate Content: 42 g
Fat Content: 5.5 g
Fiber Content: 3 g
Protein Content: 16 g
Saturated Fat Content: 1 g
Sodium Content: 578 mg
Sugar Content: 5 g

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