Vegetable Pho
Nutrition Facts
5 Serving Per Container
Serving size 1 bowl
| Amount Per Serving | ||
|---|---|---|
|
Calories |
210 |
|
| % Daily Value* | ||
| Total Fat 3g | 4% | |
| Saturated Fat 0g | 0% | |
| Cholesterol 0mg | 0% | |
| Sodium 820 mg | 36% | |
| Total Carbohydrate 41g | 15% | |
| Dietary Fiber 3g | 10% | |
| Sugars 5g | ||
| Includes Added Sugars 1g | 2% | |
| Protein 5g | ||
| Vitamin D | 0% | |
|---|---|---|
| Calcium | 6% | |
| Iron | 15% | |
| Potassium | 10% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 1 tbsp Olive Oil
- 3 Shallots, diced
- 1 bunch Green Onions, diced
- 5 Garlic Cloves, minced
- 1 tbsp Fresh Ginger, peeled and minced
- 6 cups Vegetable Broth , (3 cups of low sodium broth)
- 1-2 Cinnamon Sticks, or Star Anise
- 2 tbsp Low Sodium Tamari or Soy Sauce
- 8 oz Sliced Mushrooms
- 2 heads Bok Choy, chopped
- 6 oz Rice Noodles
Method of Preparation
Step 1
Heat oil over medium heat in a stock pot. Add diced shallots and cook until translucent.
Step 2
Add white part of the green onions, garlic and ginger. Stir and cook for 1-2 minutes until fragrant.
Step 3
Add broth and bring to a simmer.
Add cinnamon sticks and soy sauce and stir. Cover and simmer for 10 minutes.
Step 4
Remove lid and cinnamon sticks.
Add mushrooms, rice noodles, and bok choy. Stir and continue to simmer until noodles are cooked.
Step 5
Season with salt and pepper to taste. Garnish with bean sprouts, red pepper flakes and green onions.
