Pho Noodle Soup

Sorry for the lack of posts as of late. Law school and back to back weddings will do that to you.

I'm cooking most every night but mainly it has been repeat dishes - lots of jackfruit tacos, salad rolls, and homemade pizzas. Old news.

THIS on the other hand. This is pure gold. There is almost nothing that I love more than Pho soup. There are a couple places in Portland that offer kick ass vegan options (Pho Green Papaya in SW is awesome) but I've never been brave enough to try making it on my own.

Really, I'm still not brave enough.

I kind of cheated.

Kind of.

Pacific just released a new line of Soup Starters and, included in the mix, is this Veggie Pho Starter!

I went to two different New Seasons to find it and lemme tell you, it was SO worth it.

It's super easy - just heat the broth up in a big pan and add in your fixins! The flavors are awesome and super satisfying.

I added the following things to my version

• Noodles
• Tofu
• Zucchini
• Broccoli
• Tomatoes
• Spinach
• Lots o' Basil

You want to add the noodles, tofu and zucchini first as you bring the broth to a boil (I boiled it slowly over medium heat).

After about 6 or 7 minutes at a low boil, add in the broccoli, tomatoes and spinach.

Continue to cook for another 2-3 minutes, stirring frequently, and then remove from the heat.

Allow the soup to cool for a few minutes and then divide into bowls, top with fresh basil and enjoy!!

A wonderful, easy and extremely healthy weeknight meal. We also cooked up some edamame beans and snacked on those. Feel free to add in Sriracha, plum sauce and soy sauce as you see fit.



Live long and prosper :) And never stop cooking!