Winter is officially here. Low temperatures, snow fall, and little sunlight make the winter months difficult to manage. Try this prescription for a nice and hearty bowl of Vegetarian Detox Pho to help fend off those winter viral infections and keep warm during these cold months. Use a low-sodium vegetable stock to cut the sodium content of the soup and you can also consider swapping the rice noodles for whole wheat noodles higher in fiber. Top your pho soup with fresh vegetables to add fiber, vitamin A and potassium to the meal. Common vegetable toppings include bean sprouts, bell peppers and red onions. Fresh herbs, such as cilantro or basil, deliver a small boost of vitamin A, and a squirt of fresh lime juice adds a bit of vitamin C. Skip the salty hot sauces in favor of fresh Jalapeno, which is naturally sodium free!
- 64 ounces low-sodium vegetable broth
- 6 green onions, thinly sliced
- 1 tablespoon fresh ginger, peeled and grated
- 1 1/2 tablespoon butter
- 6 ounces shiitake mushrooms, tough stems removed
- 1 1/2 tablespoon hoisin sauce
- 2 teaspoons sesame oil
- 2 teaspoons plum sauce
- 14 ounces rice noodles, cooked according to package instructions
- 8 ounces bean sprouts
- 2 jalapeño peppers, thinly sliced
- Fresh cilantro, basil, lime wedges, hoisin sauce, and chili garlic sauce for serving
- In a large pot, combine the vegetable broth, green onion, grated ginger, and salt.
- Bring to a full boil, then reduce the heat and simmer for 15 minutes.
- While the broth is cooking, melt the butter in a large skillet over medium heat.
- Add the mushrooms and sauté for about 6 minutes, or until tender, stirring frequently.
- Stir in the hoisin, plum, and sesame oil and cook until the sauce thickens.
- Remove from heat.
- Add the cooked rice noodles, ginger broth, bean sprouts, sliced jalapeños, shiitake mushrooms, fresh basil, and cilantro and serve with lime wedges, hoisin, and chili garlic sauce.
