If you haven’t yet tried the warm, rich broth, pho, you’ve been missing out! This shitake ginger pho noodle soup is a comforting broth filled with flavor. It’s a great immunity booster, and you can make easy substitutions to suit your taste or use the ingredients you have on hand. The best part? It’s both delicious and a quick weeknight meal option.
Shitake Ginger Pho Noodle Soup
2 garlic cloves, minced
2 C thinly sliced onion
1 T ghee or coconut oil
1 C firm cubed tofu or chicken or fish
10 thinly sliced fresh shiitake mushrooms
1 C chopped tightly packed kale or spinach
2 t apple cider vinegar
2 T miso paste
1/2 t black pepper
1 1/2 salt or to taste
2 T grated and squeezed fresh ginger juice ( squeeze with your hands once grated)
3 C hot water
1/2 C cooked brown rice noodles or soba noodles
Sauté the chopped onion, garlic with oil until fragrant ( about 3 minutes)
Add the cubed tofu and kale and sauté for 4 minutes
Then add the shitakes, salt, black pepper and apple cider. Cover with a lid and let it cook for about 6 minutes, stirring once in awhile.
Add the 3 C of water and the miso and stir very well until well dissolved.
Add the squeezed ginger and stir again.
Serve with about 1/3 cup of cooked noodles and top with chopped scallions.
If you love soups, you may also enjoy Crockpot Paleo Minestrone Soup.
Recipe courtesy of Maite Bou, a Holistic Nutritionist, mama of two, lover of 🥑 and founder of maitebou.com. Her passion is sharing and educating our community with fun, healthy, easy and delicious recipes, videos, and her upcoming nutrition/ cooking workshops! Maite hopes to inspire you to make your own health informed choices and live a happier, healthier and overall meaningful life!