Vegetable Pho Soup

Preparation time: 25 minutes

Total time : 25 minutes

Total time : PT50M

This is a meatless version of Vietnamese pho, a popular, hearty beef-based noodle dish. Serve with garnishes such as cilantro, sliced green onions, sliced chilies, bean sprouts and lime wedges.

Ingredients

• 2 tsp vegetable oil 2 2tsp tsp(10 mL) vegetable oil ev
• 1/2 onion , thinly sliced1/2 onionnion onon onions, thinly sliced
• 3/4 tsp five-spice powder 3/4 3/4tsp tsp(4 mL) (4 mL) five-spice powder
• 1 cup thinly sliced stemmed shiitake mushrooms 1 1cup cup(250 mL) (250 mL) thinly sliced stemmed shiitake mushrooms shiitake mushroom
• 2 tsp grated fresh ginger 2 2tsp tsp(10 mL) (10 mL) grated fresh ginger
• 1/4 tsp salt 1/4 1/4tsp tsp(1 mL) salt  
• 1 pkg (900 mL) sodium-reduced vegetable broth 1 1pkg (900 mL) pkg (900 mL)sodium-reduced vegetable broth
• 1 carrot , julienned1 carrot carcarrots, julienned
• 8 oz baby bok choy , quartered8 8oz oz(227 g) (227 g) baby bok choy, quartered
• 2 tsp lime juice 2 2tsp tsp(10 mL) lime juice
• 12 oz rice noodles 12 12oz oz(340 g) rice noodles )
• 5-1/2 oz extra-firm tofu , thinly sliced5-1/2 5-1/2oz oz(156 g) (156 g) extra-firm tofu, thinly sliced
• 1 pinch hot pepper flakes , (optional)1 1pinch pinchhot pepper flakes, (optional)

Preparation

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 sa< 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).

 

*I made this for the first time tonight and it turned out pretty darn good. I did make a few substitutions to the recipe. I excluded the shiitake mushrooms and tofu, and used beef broth instead of vegetable broth.

Source : Canadian Living Magazine: March 2012