Vegetable Soup Recipe ∶ Pho-Vietnamese Noodle Soup

A homemade version of a spicy traditional Vietnamese soup.

Ingredients

• 2 (14.5 ounce) cans chicken broth
• 2 star anise pods, or more to taste
• ¾ tablespoon ginger paste
• 1 teaspoon sriracha hot sauce, or more to taste
• 4 ounces tofu, cubed
• ½ cup broccoli florets
• ½ cup sliced mushrooms
• ¼ cup chopped carrots
• ½ (8 ounce) package dried thin rice noodles
• 1 tablespoon chopped green onion

Cooking Directions

1. Combine chicken broth, star anise, ginger paste, and sriracha hot sauce in a stockpot; bring to a boil. Add tofu, broccoli, mushrooms, and carrots and cook until vegetables are tender, 5 to 7 minutes.
2. Bring a separate pot of water to a boil. Remove pot from heat and add rice noodles to the water; let stand until noodles are softened, about 4 minutes. Drain water and rinse noodles under cold water.
3. Remove star anise from broth mixture.
4. Pile cold noodles into serving bowls and top with broth mixture; garnish with green onion.

Nutrition Facts

• calories159.4
• carbohydrateContent29.2 g
• cholesterolContent4.5 mg
• fatContent2.3 g
• fiberContent1.7 g
• proteinContent5.2 g
• saturatedFatContent0.3 g
• sodiumContent990.7 mg
• sugarContent1.8 g