Who doesn’t love the way a big bowl of Pho makes you feel like? It’s gotta be one of the most satisfying and flavorful Vietnamese soups that I always enjoy. Instead of using beef stock and rice noodles found in a traditional recipe, I made this extra nourishing version with veggie-mushroom stock and zucchini noodles! It’s just as yummy and so easy to make for yourself, or a group of hungry guests. Enjoy!
Vegan Pho Zoodle Soupby Sarah Farsh January 17th, 2017
- Broth:
- 32 oz Pacific Organic Mushroom Broth
- 1/2 sweet onion, sliced thin
- 1 tbsp fresh ginger, minced
- 2 tsbp fresh garlic, minced
- 2 tsp lemon grass, sliced thin
- Raw Veggies:
- 1 1/2 cups spiralized zucchini, per person
- Spiralizer carrots
- Fresh lime
- Fresh cilantro
- Jalapeno slices
- Steamed Veggies:
- Sweet or purple potato slices
- Baby bok choy
- Baby portobello mushroom slices
Boil all broth ingredients together in a soup pot. Build your soup bowls by starting with zucchini noodles, and top with desired amount of broth. Top with raw and steamed veggie assortment and enjoy with sriracha sauce!
