30-Minute Vegetarian Pho
Ingredients
The broth
-
64
ounces
vegetable broth
-
6
pieces
green onions
-
1
tbsp
fresh ginger
-
to taste
salt
The mushrooms
-
1½
tbsp
butter
-
6
ounces
shiitake mushrooms
-
1½
tsp
hoisin sauce
-
2
tsp
sesame oil
The noodles and toppings
-
8
ounces
rice noodles
-
8
ounces
bean sprouts
-
2
pieces
jalapeño peppers
-
to serve
fresh cilantro
-
to serve
fresh basil
-
to serve
lime wedges
-
to serve
hoisin sauce
-
to serve
chili garlic sauce or sriracha
Instructions
- Combine vegetable broth, green onions, ginger, and salt in a large pot and bring to a boil, then simmer for 15 minutes.
- Melt butter in a skillet over medium heat, add mushrooms, and sauté until tender, about 6 minutes.
- Stir in hoisin and sesame oil, cooking until the sauce thickens, then remove from heat.
- Divide cooked rice noodles into bowls, fill with ginger broth, and top with bean sprouts, jalapeños, mushrooms, cilantro, and basil.
- Serve with lime wedges, hoisin, and chili garlic sauce.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
119
Total fat
3g
Total carbohydrates
21g
Total protein
5g
Sodium
54mg
Cholesterol
1mg
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