Vegan Pho with Zoodles

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!


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