My quick and easy pho!
Pho is traditionally a Vietnamese noodle soup that consists of broth, meat, vegetables and yes – noodles!
Authentic pho takes time and patience, as it requires a bone-marrow broth, tons of spices and other flavorful ingredients. Truthfully, I’ve found that both cooking and eating it can truly be a meditative experience. But if you’re always on the go like I am, re-creating my favorite meals in a fraction of the usual time is a must! The below recipe doesn’t give pho its poetic (pho-etic?) justice, but if you’re looking for a filling, healthy and simple meal, read on!
*Feel free to substitute or add your favorite vegetables or protein…
What You’ll Need:
- 1/4 cup rice noodles
- 1 1/2 cups of water
- 1 vegetarian bouillon cube
- 1 tbsp. teriyaki sauce
- 1 tbsp. olive oil
- 1/2 pound of sliced mushrooms
- 1/4 lb. shrimp – washed, peeled and deveined
- Handful of baby spinach, rinsed, dried and roughly chopped
- 1/2 zucchini, washed, sliced and cut into halves
- Sriracha (to taste)
What You’ll Do:
- Cook rice noodles according to package directions and set aside.
- Boil the water in a small pan over medium heat.
- Add the vegetable bouillon cube and teriyaki sauce. Simmer.
- While the broth is simmering, add the olive oil to a frying pan over medium heat.
- Saute the mushrooms until soft.
- Slowly add the vegetable broth to the mushrooms.
- Add shrimp, zucchini baby spinach. Simmer until shrimp is bright pink and zucchini and shrimp are cooked through.
- Place the rice noodles at the bottom of a large soup bowl.
- Pour broth over the noodles. Add sriracha and stir.