This fall in particular I have been soup obsessed, making a big pot each week. Soups are a perfect low fat, healthy option, and come together surprisingly quick on a weeknight. Not only does soup fill you up, it also just hits the spot on those cold and dreary days. Yesterday was definitely one of those “curl up under the covers and watch movies” days, but having to work that simply was not an option. So, when I finally got home, I whipped up a batch of my faux pho for dinner for my husband and me.
Pho is a Vietnamese noodle soup traditionally serviced with garnishes such as bean sprouts, lime wedges, sriracha, hoisin sauce, cilantro, and jalapenos. This recipe involves some multitasking, but my version came together in about 20 minutes, and was on the table just as my husband came in the door. (Even though I am incredibly busy working as an attorney, it is important to me that my husband and I sit down to a good home cooked meal each evening. It is a point of pride that dinner is waiting when he gets home most nights of the week.) Hope you enjoy!
- (1) 32 oz carton of Swanson Thai Ginger Broth
- (1) 32 oz carton of your favorite chicken or vegetable broth
- (1) can or package of bean sprouts (fresh is always best, but canned is fine)
- (1) lime
- (1) bunch of green onions, sliced
- (1) bunch of cilantro, roughly chopped
- (1) jalapeno sliced thin
- (1) package of pre-sliced shitaki mushrooms
- (2) packages of your favorite shirataki noodles
- 1 teaspoon of your favorite margarine or butter substitute
- Optional: hoisin sauce, sriracha, basil leaves
Start by rinsing your shirataki noodles in a colander and sauteing them in a dry pot until all the excess liquid is evaporated. This takes approximately 8-10 minutes over medium heat. (Read more about my love of shirataki noodles, and how to cook them, here.) While that is cooking, melt 1 teaspoon of margarine in a skillet and begin sauteing your shitaki mushrooms over medium-high heat. This will take approximately 5 minutes – basically you just want to develop some color and flavor.
As the mushrooms and noodles cook, slice your jalapenos, chop your cilantro, and slice your green onions. Also drain and rinse your bean sprouts, or just give them a quick rinse if they are fresh. Cut the lime into wedges, and arrange all your garnishes on one plate.
Once the excess liquid is evaporated from your noodles, add in your broth. (If you like things spicy, and I definitely do, you can add in two cartons of the Swanson Thai Ginger Broth instead of cutting it with chicken or vegetable broth. If you are not a fan of the heat, or want to control your amount of heat, you can use the 1:1 ratio I suggest above. I recommend if you do, serving it up with some sriracha and hoisin sauce on the side for your guests/family.) Add in the sauteed mushrooms.
All you have to do now is heat the broth through, and you are all set! Serve up a steaming bowl and garnish however you please!
xoxo – SavvySleever