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Vietnamese Edamame Pho with Egg and Basil

Vietnamese Edamame Pho with Egg and Basil
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Prep Time: 20 min Serves: 4
Cooking Time: 15 min Yield: 8 cups
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It’s got plant-based goodness from vegetables and whole-grain noodles and a double whammy of protein from eggs and edamame.

Ingredients

Directions

1. Heat the oil in a stockpot over medium-high. Add the onion, 1 tablespoon of lime juice, and 1⁄4 teaspoon of salt and sauté until the onion begins to brown, about 5 minutes. Add the mushrooms and ginger and sauté until mushrooms are heated through, about 2 minutes. Add the broth, frozen edamame, soy sauce, chili paste, and remaining 1⁄2 teaspoon salt and bring to a boil over high. Stir in the noodles and bring back to a boil. Reduce heat to medium-low and simmer uncovered until noodles are done, about 4 minutes. Stir in remaining lime juice. Adjust seasoning.

2. Ladle evenly into bowls. Sprinkle with basil. Cut boiled eggs in half and place on top.

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