nutritional information

Per 2-cup serving:

  • 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
Vegan

Fast Pho

Serves 6

30 minutes or fewer

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

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.

October 2011 p.42

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comments

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.

Mary S-Z - 2013-10-05 00:29:47