Hands on Time: 25 minutes
Makes 4 servings
Source: Canadian Living
Canadian Living created this yummy vegetable rendition of Pho. It was very easy and quick to make.
I substituted chicken broth for the vegetable broth (personal preference). I also would suggest adding a clove of garlic minced and possibly a sprinkling of soy sauce. The garnishes are all important parts of the Vietnamese flavors but modify to suit your taste.
2 teaspoons Vegetable oil
Half onion, thinly sliced
3/4 teaspoon five spice powder
1 cup thinly sliced stemmed shitake mushrooms
2 teaspoons grated fresh ginger
¼ tsp salt
1 package (900ml) sodium reduced vegetable broth
1 carrot, cut in matchsticks
3 heads Shanghai Bok Choy (about 225g total) trimmed (root ends attached) and halved
2 teaspoon lime juice
340g Rice stick noodles (1/4 inch)
155g extra firm tofu, thinly sliced
Pinch hot pepper flakes (chilies)
Chopped green onion
In a saucepan, heat oil over medium high heat: cook onion and five spice powder, stirring occasionally, until softened, about 3 minutes. Add mushrooms, ginger and salt. Cook for 2 minutes.
Add broth and 1 ½ cups water, bring to boil. Reduce heat and simmer for 5 minutes
Add carrot, bok choy and lime juice: cook until bok choy is slightly softened, about 1 minute.
Meanwhile, in saucepan of boiling water, cook noodles according to package instructions, drain and rinse under cold water. Divide among 4 large soup bowls. Top with tofu. Ladle hot broth and vegetables over top. Sprinkle with hot pepper flakes, cilantro, green onions, bean sprouts and lime wedges.
Nutritional Information: approx. 421 Calories, 10 g Protein, 6 g Fat, 80 g Carbs, 15 g Fiber, 4 g Sugar, 771 mg Sodium, 500 mg Potassium.
Lisa Goddard is a Certified Pilates Instructor with special training in Pre and Post-Natal Pilates. She co-owns Balanced Motion Pilates and Yoga Studio in New Liskeard, ON