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Mushroom & Brown Rice Noodle Soup - Flora Foodie

Mushroom & Brown Rice Noodle Soup

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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