Tofu Pho
Vietnamese noodle soup with tofu, bean sprouts, green onions, jalapenos, cilantro, basil and lime.
Ingredients
- 4 cups low sodium vegetable broth
- 1/2 ounce fresh ginger root peeled, minced
- 1 1/2 tsp low sodium soy sauce
- 1/4 tsp kosher salt
- 1/4 tsp sugar
- 1 1/2 cups rice noodles cooked according to package directions
- 1/3 cup fresh carrots peeled and shredded
- 1/4 cup bean sprouts (canned) rinsed and drained
- 5 ounces extra firm tofu (high protein) diced or cubed
- 1 Tbsp fresh green onion (scallion) trimmed, sliced
- 1/2 fresh jalapeño pepper washed and thinly sliced (or to taste)
- 2 Tbsp fresh cilantro leaves chopped (or to taste)
- fresh basil leaves left whole as a garnish
- fresh lime cut into 4 wedges for serving
Instructions
- In stockpot over medium-high heat, bring broth, gingerroot, soy sauce, salt and sugar to a boil. Reduce heat. Simmer 5 minutes.
- Divide among four bowls: Noodles, carrots, bean sprouts, tofu, scallions, jalapenos, and cilantro.
- Ladle 8 ounces hot broth into each bowl. Top with basil leaves and a lime wedge. Serve immediately.
Nutrition
Calories: 260kcalCarbohydrates: 44gProtein: 10gFat: 5gSaturated Fat: 1gSodium: 430mgFiber: 3gSugar: 2g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.