Vegetable Pho

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This soup is delicate yet filling, simple yet delicious. After the last fews days of over-indulging on holiday food I really needed something light and healthy. The original recipe calls for miso paste but I didn’t have any- even though I swore I checked my refrigerator to see if it was there when I was making my shopping lists the other day. It is a miso mystery! Ha! So, organic soy sauce and rice vinegar to the rescue. It was so good this way, I doubt I will use the miso paste in the future. Delicious broth, veggies, and rice noodles = a healthy and delicious dinner! 

Vegetable Pho
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Ingredients
  1. 4 cups vegetable broth
  2. 2 Tablespoons soy sauce
  3. 1 Tablespoon rice vinegar
  4. 1 8-ounce package thin rice noodles
  5. 1 8-ounce container white mushrooms, stems removed and thinly sliced
  6. 2 zucchini, cut into half moons
  7. 2 red bell peppers, stems and seeds removed cut into rounds
  8. 2 cups baby spinach
  9. 1/2 cup chopped scallions
  10. 1 Tablespoon extra virgin olive oil
Instructions
  1. Heat oil over medium heat in a soup pot. Sauté mushrooms until tender.
  2. Meanwhile, bring 3 quarts of water to boil in a separate pot for rice noodles. Cook noodles according to package directions.
  3. Add broth, soy sauce, and rice vinegar to mushrooms. Bring to a boil then reduce heat to simmer. Cover and let simmer 5 minutes.
  4. Add sliced peppers and zucchini to soup. Cover and simmer until tender but crisp, 5-6 minutes.
  5. Stir in baby spinach until wilted.
  6. Divide noodles between two bowls, top with broth and vegetables, and garnish with chopped scallions.
  7. Enjoy!
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