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Fast Pho

This hearty Vietnamese soup is prepared by pouring a fragrant broth over noodles, vegetables, and fresh herbs so that they release their flavors and aromas. It’s a no-brainer way to transform leftover noodles and vegetables into a satisfying second-day meal. 

Ingredients: 

Ingredients: 

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8 cups low-sodium vegetable broth
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1 whole star anise
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½ recipe Noodles and Vegetables, or
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6 cups steamed vegetables, 2 cups cooked rice noodles, and ¾ cup cubed firm tofu
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3/8 cup Sesame Dipping Sauce, or ½ cup prepared gyoza dipping sauce
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1 ¼ cups mung bean sprouts
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½ cup torn fresh basil
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¼ cup torn fresh mint leaves
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1 lime, cut into 6 wedges

Instructions: 

1. Combine broth and star anise in large saucepan, and bring to boil over high heat. Reduce heat to medium-low, cover, and simmer 10 minutes.

2. Add Noodles and Vegetables and Sesame Dipping Sauce to broth, and bring to a simmer.

3. Divide soup among bowls. Top with bean sprouts, basil, and mint. Serve with lime wedges and chile sauce, if using.

Nutrition Information: 

Calories: 
179
Protein: 
6 g
Total Fat: 
3 g
Saturated Fat: 
<1 g
Carbohydrates: 
32 g
Cholesterol: 
0 mg
Sodium: 
496 mg
Fiber: 
5 g
Sugar: 
8 g
Yield: 
Serves 6

Comments on this Recipe

This is a must-have recipe if you live where the winters are cold and rainy. Despite all the great Asian restaurants here in Seattle, I love making it happen at home. Four stars for simple goodness and ease of preparation.