Nutritarian Pho Noodle Soup

 

INGREDIENTS

• 1 batch Low-Sodium Siitake Ginger broth (link for recipe in instructions below)
• 3 cups edamame spaghetti noodles(cooked according to instructions)
• 1 1/2 cups fresh baby spinach
• 1 1/2 cups broccoli (fresh or frozen)
• 1 1/2 cups chopped green onions
• 1 1/2 cups sliced shiitake mushrooms (reserved from broth recipe)
• 18 pieces No-Oil Herb-Crusted Baked Tofu (link to recipe in instructions below)

OPTIONAL:

• 1/2 tsp sesame seeds(raw)
• 1/2 tsp dried minced onion

INSTRUCTIONS

1. You'll need to start by making a batch of Low-Sodium Siitake Ginger Broth and No-Oil Herb-Crusted Baked Tofu. 

2. If serving the soup immediately, make sure it is very hot before portioning into your bowls (this will help cook the raw veggies a bit).  Divide the broth into 3 servings/bowls of 2 cups each.  

3. Each portion will have: 1 cup edamame noodles, 1/2 cup baby spinach, 1/2 cup broccoli, 1/2 cup chopped green onions, 1/2 cup sliced shiitake mushrooms, and 6 pieces of tofu.  Optionally you can sprinkle with sesame seeds and dried minced onion flakes.  

RECIPE NOTES

Keeps for up to 7 days in glass food containers in the fridge.  And keeps for up to 2 months in the freezer.

You can always substitute any of the ingredients above to suit your tastes.  Other great high-nutrient add-ins include:

• diced baby bok choy
• broccoli or mung bean sprouts
• spiralized zucchini
• fresh cilantro, mint or basil
• Serrano or jalapeno peppers

Courtesy of Kristen Hong