Veggie Pho Soup

THE RECIPE

INGREDIENTS

• 1 900ml container of Pho broth (I use Campbells brand)
• 1 210g package of konjac noodles (I use nuPasta brand)
• 10 small white or brown mushrooms, washed and quartered
• 7 green onions, washed and chopped
• handful of fresh cilantro
• 6 fresh basil leaves
• 1/4 tsp ground pepper
• 3 cups of bean sprouts
• 1 lime, cut into wedges
• 1 serrano chili pepper, sliced (optional)

DIRECTIONS

Yield: 6 servings

• In a large sauce pan, bring broth and mushrooms to a gentle simmer.
• Rinse the noodles thoroughly under cold water. Place noodles in a strainer and let the water run through them for 3-5 mins. Make sure to toss as you are rinsing. The noodles have a strong smell and extensive rinsing will eliminate it.
• Add the noodles to the broth and mushrooms and keep at a gentle simmer for 5 mins.
• Add green onions and ground pepper to the soup.
• Simmer for 5 more minutes and remove from heat.
• Serve cilantro, basil, bean sprouts and serrano pepper on the side. Add as much as you like of each to soup just before eating.
• Squeeze lime wedge over soup and toppings.

Enjoy!