RECIPES
Instant Vegan Vietnamese Pho With Rice Noodles and Fresh Basil
by Livestrong_Recipes | Oct 18, 2018
Photo Credit: Jackie Newgent
- PREP
- 15 m
- COOK
- 05 m
- TOTAL
- 20 m
Any chance you get to sneak in a little fresh gingerroot to a recipe, go for it! Ginger is a potent source of health benefits. According to the International Journal of Preventive Medicine, ginger contains anti-inflammatory properties, which is helpful for alleviating muscular pain after intense exercise. Ginger also contains anti-cancer compounds.
INGREDIENTS
SERVES 1
- 2 oz Brown Rice Noodles
- 1 tsp Ginger Root
- 1/2 cup Scallions, Raw
- 1/3 cup Organic Shelled Edamame
- 2 tbsp Basil, fresh
- 1 cup Broth, Organic, Vegetable
DIRECTIONS
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.
6
Note:
7
For a heartier meal, double all ingredients and use a 32-ounce jar!
