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!
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
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
** 𝗧𝗢𝗙𝗨 - ready to eat: http://www.nasoya.com/healthy-t…/organic-teriyaki-tofubaked/
(Or bake your own from scratch)
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.
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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