Tofu Pho
Vietnamese noodle soup with tofu, bean sprouts, green onions, jalapenos, cilantro, basil and lime.
Servings 4 12 oz portions
Calories 260kcal
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: 260kcal | Carbohydrates: 44g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 430mg | Fiber: 3g | Sugar: 2g