Who doesn’t love the way a big bowl of Pho makes you feel like? It’s gotta be one of the most satisfying and flavorful Vietnamese soups that I always enjoy. Instead of using beef stock and rice noodles found in a traditional recipe, I made this extra nourishing version with veggie-mushroom stock and zucchini noodles! It’s just as yummy and so easy to make for yourself, or a group of hungry guests. Enjoy!
Vegan Pho Zoodle Soupby Sarah Farsh January 17th, 2017
- Broth:
- 32 oz Pacific Organic Mushroom Broth
- 1/2 sweet onion, sliced thin
- 1 tbsp fresh ginger, minced
- 2 tsbp fresh garlic, minced
- 2 tsp lemon grass, sliced thin
- Raw Veggies:
- 1 1/2 cups spiralized zucchini, per person
- Spiralizer carrots
- Fresh lime
- Fresh cilantro
- Jalapeno slices
- Steamed Veggies:
- Sweet or purple potato slices
- Baby bok choy
- Baby portobello mushroom slices
Boil all broth ingredients together in a soup pot. Build your soup bowls by starting with zucchini noodles, and top with desired amount of broth. Top with raw and steamed veggie assortment and enjoy with sriracha sauce!
Comments
Post a Comment