The Fit Cook's Pho
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 tablespoon canola or sesame oil1 large zucchini cut into 1/2-inch thick half moons1 cup sliced mushrooms1/2 red bell pepper, thinly sliced1 cup fresh baby spinach1 packet white miso paste (about .35 oz)3 ounces brown rice noodles*1/2 cup cilantro
1. Heat the oil in a large non-stick pan over medium-high heat. Add the zucchini, mushrooms, and bell pepper, and cook until lightly browned, about 3-5 minutes. Add the spinach, and season lightly with salt and pepper. Remove from heat and divide the veggies evenly into two large bowls.
2. Meanwhile bring 4 cups of water to a boil in a soup pot. Stir in the miso powder. Add the noodles, and cook until al dente.
3. Divide the broth and noodles among the two bowls. Serve with fresh cilantro as garnish.
Serving Size: Makes 2 large-bowl servings
Number of Servings: 2
Recipe submitted by SparkPeople user LUISANACOOKS.
2. Meanwhile bring 4 cups of water to a boil in a soup pot. Stir in the miso powder. Add the noodles, and cook until al dente.
3. Divide the broth and noodles among the two bowls. Serve with fresh cilantro as garnish.
Serving Size: Makes 2 large-bowl servings
Number of Servings: 2
Recipe submitted by SparkPeople user LUISANACOOKS.
Nutritional Info Amount Per Serving
- Calories: 150.6
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 37.5 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 3.7 g
- Protein: 3.2 g