Easy Weeknight Mushroom Pho
Servings: 4
Calories: 300kcal
Ingredients
- 1 teaspoon avocado , olive, or sesame oil
- 2 cloves garlic , minced
- 3 large green onions , sliced (divided)
- ¼ cup fresh cilantro leaves , plus more for garnish
- 2 teaspoons ground coriander
- ¾ teaspoon ground cloves
- 2 teaspoons ground ginger
- 8 ounces (about 2 cups) baby portobello mushrooms, washed and sliced
- 2 tablespoons gluten-free soy sauce
- 4 cups vegetable broth
- 1 teaspoon kosher or fine sea salt , plus more to taste
- ½ teaspoon pure maple syrup (optional)
- 1 cup frozen edamame
- 8 ounces rice noodles (I used Pad Thai noodles)
- Sesame seeds , for garnish
- Lime , for garnish
Instructions
- Heat a stock pot over medium heat. Add the oil, garlic, 2 of the green onions (save the other for garnishing), cilantro, coriander, cloves, and ginger and sauté until fragrant, about 5 minutes.
- Add the mushrooms to the pot, then add the soy sauce, and sauté a few minutes. Add the vegetable broth, salt, and maple syrup and bring the broth to a boil. Once it's boiling, reduce the heat to low.
- Add the edamame and rice noodles and simmer for about 8-10 minutes, until the noodles are soft. Serve in bowls and garnish with fresh cilantro leaves, the remaining green onion, sesame seeds, and lime wedges. Squeeze the lime juice in right before serving. Add more salt, to taste, if desired.
Nutrition
Calories: 300kcal | Carbohydrates: 60g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 2139mg | Potassium: 485mg | Fiber: 5g | Sugar: 5g | Vitamin A: 661IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 2mg