Quick 3 steps vegetarian pho
Ingredients
Instructions
- Fill large pot with water half to 2/3 full, add 1 box or 4 vegetable soup buillion, boil on med to high heat.
- Add carrots, mushrooms, celery, kimchi cabbage (thick white stems first), ginger, tofu, and star seeds to boiling pot.
- Scoop out suds and rinse suds out in bowl of water.
- This is to keep broth clear.
- NOTE: I didn't have the Pho netted packet, so had to improvise.
- Just remember to scoop out the star seeds before serving.
- Boil water in a smaller pot to dip the Pho noodle in using a strainer basket.
- To serve, put strained pho noodle in bowl, add toppings optional: bean sprouts, basil, sliced jalapeno, samba chilli, lime juice from wedges.
- Topped with a few scoops from the boiling pho soup.
- Done.
Nutrition & Diet Analysis (per serving)
128
kcal
6% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
Contains
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).