Weeknight Pho
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Prep Time: 15 mins | Cook Time: 20 mins | Serves: 4
Ingredients
4 c low-sodium chicken broth or homemade stock
2 c water
12-oz boneless skinless chicken breasts, thinly sliced
1 Tbsp low-sodium soy sauce
2 Tbsp fresh ginger, grated
3 large mushrooms, thinly sliced
2 c bite-sized green vegetables (snow peas, broccoli, bok choy)
6-oz thin rice noodles
1 c bean sprouts
½ c green onions, chopped
1 tsp red chili flakes or chili paste to taste
4 Tbsp fresh cilantro, chopped
4 Tbsp fresh basil, chopped
Lime wedges
Directions
In a saucepan, bring chicken broth, water and soy sauce to a boil.
Add chicken, ginger, and mushrooms. Simmer 3-5 minutes. Add green vegetables and simmer 1 minute more.
In separate pot, bring 6 cups of water to boil for rice noodles.
Break and stir in noodles. Remove from heat, cover, and let stand 5 minutes. Drain and rinse under cold water to stop cooking.
Portion rice noodles and bean sprouts into deep soup bowls. Ladle broth into bowls and top with green onions, red chili flakes/paste, cilantro, basil, and lime.
Notes
You may substitute fish, shrimp or tofu instead of chicken.
For a festive meal, make a platter with toppings and everyone can add their favorite ingredients.
Nutrition: (per serving) Calories: 335 kcals | Total Fat: 4 g | Sodium: 340 mg | Carb: 45 g | Protein: 30 g | Fiber: 3 g.
Providence Heart Guide 2017
Basecamp Prevention + Wellness, Providence | providencebasecamp.org