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Instant Vegan Vietnamese Pho With Rice Noodles and Fresh Basil

Instant Vegan Vietnamese Pho With Rice Noodles and Fresh Basil
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Prep Time: 15 min Serves: 1
Cooking Time: 5 min Yield: 1 Mason jar soup
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1. To pre-prep noodles, boil them in salted water per package directions, rinse or toss with ice cubes to cool, and drain. Do in advance and chill. (Note: Makes about 3/4 cup cooked.)
2. To make, layer in a 16-ounce wide-mouth jar (in order) the ginger, scallions, edamame, noodles, and basil.
3. To store, seal and chill in the refrigerator for up to 3 days.
4. To prepare, ideally remove jar from the refrigerator 30 minutes in advance. Remove lid, add boiling broth, replace lid and let stand to “simmer” for 5 minutes. For a hotter soup, transfer to a microwave-safe bowl and heat as desired.
5. To enjoy, shake or stir and enjoy from the jar or a bowl. Add salt, lime juice and/or hot sauce to taste. Garnish with extra-thinly sliced red hot pepper “coins,” if desired.

For a heartier meal, double all ingredients and use a 32-ounce jar!

PC: Jackie Newgent


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