Vegetarian Pho
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 106.1
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,465.7 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 0.1 g
- Protein: 2.2 g
View full nutritional breakdown of Vegetarian Pho calories by ingredient
Introduction
Pho made with Coconut Aminos instead of soy of hoisin sauce b/c of allergies.Coconut aminos can be found at food co-ops Pho made with Coconut Aminos instead of soy of hoisin sauce b/c of allergies.
Coconut aminos can be found at food co-ops
Number of Servings: 4
Ingredients
-
64 oz low sodium vegetable broth
6 green onions, thinly sliced
2 Tbsp fresh ginger, peeled and grated
1 Tbsp olive oil
10 oz shiitake mushrooms, sliced/ chopped
2 Tbsp coconut aminos
2 Tbsp jalapeño slices chopped fine
Directions
1 In a large pot, combine vegetable broth, green onion and ginger. Bring to a full boil, then reduce the heat and simmer for 15 minutes.
2. While broth is cooking, melt the butter in a large skillet over medium heat. Add the mushrooms and jalapeño slices, sauté for 6 minutes or until tender, stir frequently.
3. Stir in the coconut aminos, cook until the sauce thickens and coats the mushrooms, remove from heat.
4. Add mushrooms to broth for ease of serving.
To serve place 2 cups in bowl, serve with rice noodles or rice (note rice not counted in calorie count)
Serving Size: 4 - 2 cup servings
2. While broth is cooking, melt the butter in a large skillet over medium heat. Add the mushrooms and jalapeño slices, sauté for 6 minutes or until tender, stir frequently.
3. Stir in the coconut aminos, cook until the sauce thickens and coats the mushrooms, remove from heat.
4. Add mushrooms to broth for ease of serving.
To serve place 2 cups in bowl, serve with rice noodles or rice (note rice not counted in calorie count)
Serving Size: 4 - 2 cup servings