Nutritarian Pho Noodle Soup
Delicious Vietnamese-inspired nutritarian pho noodle soup bowl that's oil-free, vegan, low-sodium and packed with high-nutrient veggies!
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 3
- 1 batch low-sodium siitake ginger broth ((link for r
- 3 cups edamame spaghetti noodles ((cooked according to i
- 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 r
- 18 pieces no-oil herb-crusted baked tofu ((link to recipe i
- 1/2 tsp sesame seeds ((raw))
- 1/2 tsp dried minced onion
- Carbohydrate 3.29852020906947 g
- Cholesterol 0 mg
- Fat 0.106253145153377 g
- Fiber 1.91994565177078 g
- Protein 1.26553507519255 g
- Saturated Fat 0.0171298338695886 g
- Serving Size 1 1 portion (60g)
- Sodium 13.7915903221737 mg
- Sugar 1.37857455729869 g
- Trans Fat 0.0379079516108684 g
- Calories 16 calories
You'll need to start by making a batch of Low-Sodium Siitake Ginger Broth and No-Oil Herb-Crusted Baked Tofu.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. 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.
