Vegetable Pho Vegetable Pho

Vegetable Pho Image by: Vegetable Pho Author: Canadian Living

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

Ingredients

Method

In 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

%RDI

  • Iron 15.0
  • Folate 22.0
  • Calcium 14.0
  • Vitamin A 63.0
  • Vitamin C 35.0
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Vegetable Pho

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