Vegetarian Pho (Vietnamese Noodle Soup)

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

𝗦𝗘𝗥𝗩𝗜𝗡𝗚𝗦- 𝟲

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦

𝗕𝗿𝗼𝘁𝗵-

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

𝗣𝗵𝗼-

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)

𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡

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.

𝗡𝗨𝗧𝗥𝗜𝗧𝗜𝗢𝗡

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