Vegetarian Pho with Tofu

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4.5 of 5 (2)

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

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.

Minutes to Prepare: 10

Minutes to Cook: 20

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.