Now that it’s pretty much winter, prepare for more soup posts! I love winter soups. Nothing warms your soul and fills your belly more!
I planned this to be a soba noodle soup, but when I was perusing the noodle section, this pre-packaged Happy Pho box really caught my eye. So this is half my recipe and half product review!
I took this yummy packet, added shiitake mushrooms, sugar snap peas, and a few fun toppings to make a comforting but surprisingly light soup.
My product review: I bought the zesty ginger version of this (there was also a shiitake mushroom variety and something else, but I already forget!). I am happy I gave the seasoning packet a taste before I used it because there was way too much anise in it for my tastes – if you like a generous amount of Chinese Five Spice, that is what the seasoning tasted like. So I just used half. Other than that, I think it was a great product. It was the same price as the equal amount of brown rice noodles, but with the added seasoning. A fun purchase!
serves 2
4 C vegetable stock
1 box Pho (note: I only used half the seasoning packet)
1/2 C sugar snap peas, sliced
1/2 C shiitake mushrooms
1 good chunk oyster mushrooms
1 large carrot, shredded
1 scallion, chopped
2 T soy sauce/tamari/Bragg’s Liquid Aminos
garnishes: scallions, sesame seeds, hot chili oil
Bring vegetable stock, seasoning from Pho box (note: if you don’t buy a pre-made box like I did, you could use a little Chinese Five Spice, or just add some minced ginger and garlic), and soy sauce to a boil. Add noodles and cook until they are just slightly underdone. Then add snap peas, mushrooms, and carrot and cook for a few more minutes. Pour into serving bowls and top with whatever garnishes you like!
Nutrition facts per serving: Calories: 281; Calories from Fat: 31; Total Fat: 3.5g; Sodium: 1787mg; Total Carbohydrates: 56.2g; Dietary Fiber: 5.5g; Sugars: 11.5g; Protein: 7.8g
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