Vegetarian Pho

Pho is a quick and healthy weeknight dinner. Homemade broth does add to it, but it also drastically increases the time involved. Pacific Foods makes a delicious boxed vegetarian pho broth.

Serves 2.

Pho Veggies

1/2 red bell pepper
1 medium carrot
1 cup bean sprouts
3 cups pho broth
1 handful enoki mushrooms
1/2 block tofu
Rice noodles
Sambal Oelek (optional)

Preheat the broiler. Slice the tofu into roughly 1/2″ squares, 1/4″ thick and place on a greased cookie sheet. Place under the broiler for ~10 minutes until lightly browned, stirring occasionally.

Heat the broth in a saucepan over medium heat.

Prepare the vegetables by slicing the bell pepper into strips and julienning the carrot. Also slice the mushrooms in half. If the vegetables are very cold, a quick toss in a hot pan to bring them to room temperature will help keep the final soup hot.

Cook the noodles according to directions.

Split noodles between 2 bowls. Top with vegetables and tofu, then pour broth over top. Sprinkle with chopped cilantro and sambal oelek, if desired.


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