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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 137.8
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,198.9 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 8.8 g

View full nutritional breakdown of Vegetarian Pho with Tofu calories by ingredient
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Vegetarian Pho with Tofu

Submitted by: JKEYSER123

Introduction

This is my vegetarian version of one of my favorite soups. To reduce the sodium, you can use low sodium or sodium-free broth. This is my vegetarian version of one of my favorite soups. To reduce the sodium, you can use low sodium or sodium-free broth.
Number of Servings: 4

Ingredients

    4 cups Vegetable Broth
    2 Star Anise
    1 Cinnamon Stick
    1/4-inch slice fresh Ginger
    2 cups Water
    6 oz. dried Rice Noodles
    8 oz. extra firm Tofu, drained and sliced thinly
    3 tbsp. Asian Fish Sauce
    .5 cup chopped Scallions
    Fresh Basil Leaves to taste
    Fresh Cilantro to taste
    1 Lime cut into wedge1-2 cups Bean Sprouts
    1-2 Hot Chili Peppers, sliced
    Hot Pepper Sauce


Directions

Combine the Broth, Anise, Cinnamon, Ginger, and Water in a large stock pot. Bring to boil, then reduce heat and simmer for 10-15 minutes.

Meanwhile, soak rice noodles in hot water for 15 min. to soften.

Strain broth onto saucepan. Add fish sauce and simmer for 5 min. Add tofu slices and cook until heated through.

Bring 4-6 cups water to a boil. Add noodles and boil for 45 secons. If you prefer firmer noodles, omit this step.

To serve:
Put noodles into large bowl and top with broth and tofu. Garnish with scallions, basil, cilantro, hot sauce, bean sprouts, lime juice, and hot pepper slices.


Number of Servings: 4

Recipe submitted by SparkPeople user JKEYSER123.






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