This is a meatless version of the popular Vietnamese pho, a hearty beef-based noodle dish. To add meat, substitute paper-thin slices of top sirloin for the tofu. Serve with an assortment of fresh garnishes such as cilantro, sliced green onions, sliced chilies, bean sprouts and lime wedges.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2012
- 2 teaspoons vegetable oil
- 1/2 onion thinly sliced
- 3/4 teaspoons five-spice powder
- 1 cup thinly sliced stemmed shiitake mushroom
- 2 teaspoons grated fresh ginger
- 1/4 teaspoon salt
- 1 pkg (900 ml) sodium-reduced vegetable broth
- 1 carrots julienned
- 8 oz baby bok choy quartered
- 2 teaspoons lime juice
- 12 oz rice noodles
- 5 1/2 oz extra-firm tofu thinly sliced
- 1 pinch hot pepper flakes (optional)
MethodIn 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 1-1/2 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 pot of boiling water, cook noodles according to package directions; 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 (if using).
Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 771 mg
- Sugars 4 g
- Protein 10 g
- Calories 421.0
- Total fat 6 g
- Potassium 500 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 80 g
- Iron 15.0
- Folate 22.0
- Calcium 14.0
- Vitamin A 63.0
- Vitamin C 35.0