PHO WITH SPINACH AND TOFU
You can fuse Asian cuisines in this version of pho, substituting soba for the rice noodles and seasoning the tofu with a little soy sauce.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Have the broth at a simmer in a soup pot. Place the tofu in a bowl and season with soy sauce if desired.
- For soba: Bring 3 or 4 quarts of water to a boil in a large pot. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they don't stick together. Wait for the water to come back up to a rolling boil; it will bubble up, so don't fill the pot all the way; and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and divide among 6 large soup bowls. For rice noodles: Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls.
- Add the thinly sliced mushroom caps and spinach to the simmering broth, and as soon as the spinach wilts (about 20 seconds) ladle the broth and spinach into the soup bowls. Divide the tofu among the bowls. Sprinkle on half the cilantro, half the basil leaves and the green onions. Pass the chopped chilies, the mint sprigs, the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on. Serve with chopsticks for the noodles and soup spoons for the soup.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 3 grams, Carbohydrate 56 grams, Fat 4 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 160 milligrams, Sugar 2 grams
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MD Billala Khan
[email protected]This pho was a delicious and healthy meal. The spinach and tofu added a nice touch of nutrients, and the broth was incredibly flavorful. I will definitely be making this again.
kingbabynoob333 RBLX
[email protected]I'm not usually a big fan of tofu, but I loved it in this pho! The spinach and tofu added a nice touch of variety to the traditional recipe, and the broth was incredibly flavorful. I will definitely be making this again.
Simon Yohannes
[email protected]This pho was a great way to use up some leftover spinach and tofu. The broth was flavorful and the vegetables were cooked perfectly. I will definitely be making this again.
mhammad nawaz
[email protected]This pho was a delicious and easy-to-make meal. The broth was flavorful and the spinach and tofu added a nice touch of texture and flavor. I will definitely be making this again.
InHim SirClement
[email protected]This pho was a great way to warm up on a cold day. The broth was flavorful and the spinach and tofu added a nice touch of texture and flavor. I will definitely be making this again.
Mitu Mia
[email protected]I made this pho for my family and they loved it! The spinach and tofu were a great addition, and the broth was incredibly flavorful. I will definitely be making this again.
Lucky Bohara
[email protected]This pho was a delicious and healthy meal. The spinach and tofu added a nice touch of nutrients, and the broth was incredibly flavorful. I will definitely be making this again.
Prince Saif
[email protected]I'm not usually a big fan of tofu, but I loved it in this pho! The spinach and tofu added a nice touch of variety to the traditional recipe, and the broth was incredibly flavorful. I will definitely be making this again.
Neve Chicken
[email protected]This pho was a great way to use up some leftover spinach and tofu. The broth was flavorful and the vegetables were cooked perfectly. I will definitely be making this again.
md poran islam
[email protected]I loved the simplicity of this pho recipe. It was easy to make and the results were amazing. The broth was rich and flavorful, and the spinach and tofu added a nice touch of texture and flavor. I will definitely be making this again!
Mirna Basaka
[email protected]This pho was a delightful change from the traditional beef pho. The spinach and tofu added a nice touch of freshness and lightness, and the broth was incredibly flavorful. I will definitely be making this again.
Md Rifat Khan
[email protected]I made this pho for a dinner party and it was a huge hit! Everyone loved the unique combination of flavors and textures. The spinach and tofu were a great addition, and the broth was incredibly flavorful. I highly recommend this recipe.
Samuel Flowers
[email protected]This was my first time making pho, and I'm so glad I tried this recipe! It was easy to follow and the results were amazing. The broth was rich and flavorful, and the spinach and tofu added a nice touch of texture and flavor. I will definitely be maki
Desi Cook
[email protected]I'm always looking for new and healthy pho recipes, and this one definitely fits the bill! The spinach and tofu add a nice touch of variety to the traditional recipe, and the broth is simply delicious. I'll be making this again for sure.
Kimo Malaski
[email protected]This pho was easy to make and packed with flavor! I loved the combination of spinach and tofu, and the broth was incredibly flavorful. I will definitely be making this again.