Delicious Vietnamese-inspired nutritarian pho noodle soup bowl that's oil-free, vegan, low-sodium and packed with high-nutrient veggies!
If serving the soup immediately, make sure it is very hot before portioning into your bowls (this will help cook the raw veggies a bit). Divide the broth into 3 servings/bowls of 2 cups each.
Each portion will have: 1 cup edamame noodles, 1/2 cup baby spinach, 1/2 cup broccoli, 1/2 cup chopped green onions, 1/2 cup sliced shiitake mushrooms, and 6 pieces of tofu. Optionally you can sprinkle with sesame seeds and dried minced onion flakes.
Keeps for up to 7 days in glass food containers in the fridge. And keeps for up to 2 months in the freezer.
You can always substitute any of the ingredients above to suit your tastes. Other great high-nutrient add-ins include: