Pho is a traditional Vietnamese soup. Its broth gives off a heady, spiced fragrance that makes you feel taken care of. The broth can be made ahead and frozen, allowing you to quickly assemble this complete meal any night of the week.
Fragrant Tofu and Bok Choy Pho with Brown Rice Vermicelli
Ingredients
- 4 cups (1 L) low-sodium vegetable broth
- 1 cup (250 mL) water
- 4 green onions, diced
- 1 cup (250 mL) de-stemmed, sliced shiitake mushrooms
- 2 garlic cloves, minced
- 1 Tbsp (15 mL) fresh grated ginger or 1 tsp (5 mL) dried ground ginger
- 1 Tbsp (15 mL) gluten-free, low-sodium tamari
- 1 Tbsp (15 mL) maple syrup
- 1 Tbsp (15 mL) unseasoned rice vinegar or apple cider vinegar
- 1 tsp (5 mL) toasted sesame oil
- 2 whole star anises
- 1 cinnamon stick
- 1 lb (450 g) baby bok choy, halved
- 1 - 7 oz (200 g) package smoked or extra-firm tofu, cubed
- 1 - 8 oz (225 g) package brown rice vermicelli
- 1 cup (250 mL) fresh basil leaves
Nutrition
Per serving:
- calories358
- protein8g
- fat4g
- saturated fat1g
- trans fat0g
- carbohydrates72g
- sugars8g
- fibre5g
- sodium363mg
Directions
01
Place all broth ingredients in large pot. Bring to a boil, reduce to medium-low, cover, and simmer for 30 minutes. Discard star anises and cinnamon stick.
02
For the pho, add bok choy to broth, return broth to a simmer, and cook until bok choy is tender, about 2 minutes. Stir in tofu.
03
Place vermicelli noodles in large bowl and cover with recently boiled water. Let sit for 30 seconds to 1 minute, or according to package directions. Drain and rinse with cold water. Divide noodles and basil leaves among 4 large, deep bowls.
04
Ladle hot broth over noodles and basil, making sure to get bok choy, tofu, and mushrooms in each bowl (a slotted spoon is helpful for this). Serve immediately.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
