Tofu Pho
Vietnamese noodle soup with tofu, bean sprouts, green onions, jalapenos, cilantro, basil and lime.
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Tofu Pho
Vietnamese noodle soup with tofu, bean sprouts, green onions, jalapenos, cilantro, basil and lime.
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| Servings |
| 412 oz portions |
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Ingredients
- 4cups low sodium vegetable broth
- 1/2ounce fresh ginger rootpeeled, minced
- 1 1/2tsp low sodium soy sauce
- 1/4tsp kosher salt
- 1/4tsp sugar
- 1 1/2cups rice noodlescooked according to package directions
- 1/3cup fresh carrotspeeled and shredded
- 1/4cup bean sprouts (canned)rinsed and drained
- 5ounces extra firm tofu (high protein)diced or cubed
- 1Tbsp fresh green onion (scallion)trimmed, sliced
- 1/2 fresh jalapeño pepperwashed and thinly sliced (or to taste)
- 2Tbsp fresh cilantro leaveschopped (or to taste)
- fresh basil leavesleft whole as a garnish
- fresh limecut 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.