PP Asian PHO

Chef: Jeannie Hudkins

Makes: 2 Servings

Prep Time: 10 min

Cook Time: 5 min, plus the time needed to cook noodles

INGREDIENTS

• 2 c low sodium vegetable broth

• 2 T miso

• 2 t tamari or soy sauce

• 2 t ginger

• 8 mushrooms, quartered

• 1 head baby bok choy, washed and sliced into bite-sized pieces (include the green leaves)

• 1 cup kale, torn into pieces

• 1 pkg of brown or black rice noodles

• 2 green onions, chopped

• 2 T fresh basil, chopped or sliced

DIRECTIONS

1. In a large saucepan, place the miso, soy sauce, and ginger. Add ½ c of the vegetable broth and blend all together.

2. Add the remaining 1 ½ c of vegetable broth, quartered mushrooms, sliced bok choy, and kale. Cook for 4 min until the mushrooms are tender, then remove from the heat.

3. In a separate pot, cook the noodles according to the pkg directions. Drain and rinse the noodles and place them into 2 serving bowls.

4. Reheat the vegetables and then pour over noodles.

5. Garnish with green onions and basil.

TIP

1. Add baked tofu chunks, if desired. Cut extra-firm tofu into bite-sized pieces, coat in tamari or soy sauce, and bake at 400 degrees for 40 min, or longer for crunchier chunks.

Jeannie is a PBNSG “Original Chef!” For an edgy and informative read check out: Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet , and Dietology 101, for a plan!