Vegetarian Pho

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Vegetarian Pho
Vegetarian Pho
1/2 of a 10-oz. package Lundberg Brown Rice Spaghetti
2 (32- oz.) containers Pacific Organic Vegetarian Pho Soup Base
1 (6- oz.) package Wildwood Organic Baked Tofu (teriyaki or Thai) diced
4 oz. mushrooms thinly sliced
1 to 2 serrano chile peppers thinly sliced*
1 leek thinly sliced (white and pale green parts only)
1/2 cup bean spouts (optional)
1/4 cup fresh cilantro leaves
2 green onions thinly sliced
Sriracha hot sauce, soy sauce and lime wedges

Prep: 20 minutes Cook: 15 minutes Serves: 6

1. Cook noodles according to package directions. Drain and place in 4 bowls.
2. Bring Pho soup base to a boil. Reduce heat and add tofu, mushrooms, peppers and leek; cook for 10 minutes.
3. Ladle broth mixture into 4 bowls and top with bean sprouts, cilantro and green onions. Serve with Sriracha, soy sauce and lime wedges.
*Remove seeds for less heat. 

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Tried this recipe, but used the Chicken Pho base. Did not care for the flavor, so ditched it for regular chicken broth. I would not use the brown rice noodles again because they fell apart and turned to mush very rapidly. My modified recipe (not vegetarian, but YUM!): Chicken broth, asparagus, mushrooms, frozen peas, carrots, zucchini, thinly sliced smoked sausage, Woodside Thai Tofu (spicy and good!) Next time I would maybe use an Asian rice or cellophane noodles. Toppings: Chopped Mint, Cilantro, Green Onions, Serrano chiles. I would make this soup again, but with my modifications. It was like going to an Asian noodle restaurant. Thanks for the inspiration!

  Comment Number: 5760
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