Yield: 4
Vegetable Noodle Soup
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 6 cups pho broth
- 4 green onions, thinly sliced
- ½ tsp fresh ginger
- 1 tbsp tamari
- 2 carrots, peeled and julienned
- 2 cups sliced mushrooms
- 3 baby bok choys, quartered
- 12 oz extra-firm tofu, cut into ¾ inch cubes
- 12 oz rice noodles
- 1 jalapeno pepper, sliced for serving (optional)
- ¼ cup fresh Thai basil, for serving
- 1 lime, cut into wedges for serving
Instructions
- In a large soup pot or Dutch oven, combine the pho broth with green onion, ginger, and soy sauce. Bring the broth to a simmer and add the carrots, mushrooms, bok choy, tofu, and rice noodles. Cook, stirring occasionally, until the vegetables have softened and the noodles are cooked, about 8 to 10 minutes.
- Serve immediately topped with the sliced jalapeño, fresh Thai basil, and lime wedges or store in the refrigerator for up to 3 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 286Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 1762mgCarbohydrates: 44gFiber: 9gSugar: 9gProtein: 19g
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