Thursday, February 16, 2012

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.


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


    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.

    No comments:

    Post a Comment