V
egetarian Pho w/ Greens and Mushrooms.
A delicious Vietnamese noodle soup that consist of stock (click the link to get the Pho Stock recipe), noodles, herbs and vegetables.
Vegetarian Pho
A delicious Vietnamese noodle soup. (The times below take into account that you already have the Pho stock!)
Ingredients
Garniture
- 1 Thai basil small bunch
- 2 cups bean sprouts
- 1 jalapeño pepper sliced
- 1 lime cut into wedges
- 1 mint leaves small bunch
Noodles and Vegetables
- 1 rice noodles 1 pack
- 2 cups snap peas quickly blanched
- 4 bok choy small and quickly blanched
- 1 cup mushrooms small ones
- 8 cups pho stock
Instructions
- Prepare the garniture for serving. You can use one plate or divide into individual side plates.
- You can soak the noodles in warm water for about 30 minutes or you can add them to boiled water for about 5 to 10 minutes until soft.
- When soft, drain the noodles and separate evenly into the different serving bowls.
- To prepare the vegetables, separately blanch the snap peas and bok choy. You can leave the mushrooms raw or do a quick blanch.
- Place the blanched vegetables on either side of the noodles and top the noodles with the mushrooms.
- To serve the soup, heat the pho stock to a simmer and pour a generous amount over the top of the vegetables and noodles.
Notes
In addition to the garniture, you can serve with optional sauces. Personally I like some tamari or miso but if you like "heat," you can also use sriracha sauce
Credits: Forks Over Knives and Rouxbe (the world’s leading online cooking school).
Nutrition
Calories: 111kcalCarbohydrates: 20gProtein: 11gFat: 1gSaturated Fat: 1gSodium: 418mgPotassium: 1622mgFiber: 8gSugar: 10gVitamin A: 25695IUVitamin C: 282mgCalcium: 616mgIron: 6mg
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