Vegetarian Pho


Something Extra

Recipe Theme


 

Recipe Center

Vegetarian Pho
Vegetarian Pho
Ingredients
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
Directions

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. 

Wine Suggestion

Bookmark and Share

Comments   To add your comments, please log in.

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
Column Line