Quick Easy Vegan Pho
This quick and easy Vietnamese noodle soup delivers a rich, flavorful broth, made in just 30 minutes. Featuring savory mushrooms and aromatic spices with tender rice noodles, it's the perfect one-pot meal for a busy weeknight.
Price per Serving
Instructions
- 1
Heat the olive oil (2 tbsp) in a large stockpot over medium heat. Add the onion (1 small), sliced shiitake mushrooms (5 oz), [scallion whites], chinese five spice powder (1 tsp), crushed red pepper flakes (0.25 tsp), ginger paste (1 tsp), [salt] and [black pepper]. Cook for 4-5 minutes, until the mushrooms begin to soften.
- 2
Add the vegetable broth (6 cups) and bring to a boil. Add the package rice noodles (1 5oz) and simmer for 5 minutes.
- 3
Top with the bean sprouts (0.25 cup), [sliced red chili pepper] and [fresh cilantro] (if using). Garnish with the reserved [scallion greens] and serve with [hot sauce].
Nutrition Facts
Per portion
Macronutrients
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