Fall Vegetable Pho
This Fall Vegetable Pho takes the delicious Vietnamese dish and gets it ready for autumn with a few seasonal vegetables and flavors.
Yield: 4 bowls
Ingredients
- 1/2 onion
- 1 box 32 oz. vegetable broth
- 1 inch ginger peeled
- 1 tsp. maple syrup
- 1/2 tsp. cinnamon
- 1 Tbsp. soy sauce
- 1 package rice noodles
- 2 cups Brussels sprouts stemmed and halved
- 1 carrot cut into 3" matchsticks
- 1 cup mushrooms I used baby bella, but just about any kind will work
- 1 leaf chard roughly chopped
Instructions
- Preheat oven to 450° F.
- Place onion on baking sheet and roast in oven for 30 minutes.
- Add vegetable broth to large pot and bring to a boil.
- Add onion, ginger, maple syrup, cinnamon and soy sauce to broth and reduce to a simmer. Let cook for 30 minutes.
- While broth cooks, prepare noodles according to packaging.
- In a separate pan, bring 1 inch of water to a boil. Add Brussels sprouts, carrot and mushrooms. Cover the pot and reduce heat to medium. Let steam for 3 minutes.
- Use slotted spoon to remove onion and ginger from broth.
- Divide noodles among 4 bowls. Add broth and vegetables, including chard. Top with basil or sprouts and serve immediately.
Notes
This recipe is gluten-free (with the proper rice noodles).
Nutrition
Serving: 1g