Quick Vegan Pho
Ingredients
- 1 (16-oz) pkg brown rice noodles
- 3 (32-oz) cartons vegetarian pho broth
- 1 lb bok choy, chopped
- 1 (12-oz) pkg broccoli florets
- 1 (10-oz) pkg shredded carrots
- 4 (3.5-oz) pkg whole shiitake mushrooms, thinly sliced
- 1 (8-oz) pkg mung bean sprouts
- 2 jalapeño peppers, thinly sliced (see Note)
- 4 green onions, thinly sliced
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves
- ½ cup fresh basil leaves
Instructions
- Cook noodles according to package directions; divide among 6 bowls.
- Meanwhile, bring broth to a boil in a large Dutch oven over medium heat. Add bok choy, broccoli, carrots, and mushrooms; ladle over noodles.
- Top with bean sprouts, jalapeños, green onions, cilantro, mint, and basil.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
