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Vegetarian Pho

Total Time 30 minutes
Servings 4 Servings
Calories 130 kcal

Ingredients

  • 2 oz. rice vermicelli noodles
  • 1 tbsp. canola oil
  • 2 carrots 6.5 oz., cut into matchsticks
  • 4 oz. shiitake mushrooms stems removed and thinly sliced
  • 1/2 onion/1.75 oz. sliced
  • 1 tbsp. minced fresh gingerroot
  • 2 cloves garlic minced
  • 1 tsp. Chinese five-spice powder
  • 1/4 tsp. salt
  • 4 cups sodium-reduced vegetable broth
  • 2 tbsp. sodium-reduced soy sauce
  • 8 baby bok choy 6.5 oz., quartered lengthwise
  • 2 green onions thinly sliced
  • 2 tbsp. finely chopped fresh cilantro*
  • Lime wedges

Instructions

  1. Cook rice noodles according to package directions. Drain and set aside.
  2. Meanwhile, heat oil in large saucepan set over medium-high heat; sauté carrots, mushrooms, onion, ginger and garlic for 3 to 5 minutes or until vegetables start to soften. Sprinkle five-spice and salt over top. Cook for 1 minute or until fragrant.
  3. Add broth and soy sauce; bring to boil. Add baby bok choy; cook for 2 to 3 minutes or until tender.
  4. Divide rice noodles among 4 bowls; top with broth and vegetables. Garnish with green onions and cilantro. Serve with lime wedges. Serve with drizzle of hot sauce and vegetarian hoisin sauce if desired.

Recipe Notes

*Substitute Thai basil and/or mint for cilantro if desired.

An exclusive SharethePasta.org recipe.