Healthy Veggie Noodle Pho
Pho is an ancient Vietnamese healing broth. This simplified recipe, is inspired by traditional pho, and upgraded with a few extra veggies, anti-inflammatory spices and zucchini noodles as the base. To enhance the flavor, you can add in garlic, onion, or fish sauce, or organic grilled chicken or beef too.
Ingredients
- 4 cups organic chicken vegetable or bone broth
- 2 teaspoons turmeric
- 1 teaspoon ground ginger or 4 inches of fresh ginger, grated
- 2 zucchini spiralized into noodles or brown rice noodles or soba noodles
- 3 carrots chopped
- 1 jalapeño seeds removed and chopped
- 1 teaspoon sea salt and pepper
- 1 handful chopped basil parsley and/or cilantro
- 3 star anise pods
Instructions
- Heat a large stockpot over medium-high heat with a bit of olive oil. Add chopped carrots and jalapeño first to brown. Spiralize zucchini into noodles and add any extra bits of zucchini slices to the hot pan. When done, pour broth in, and add in ginger, turmeric, sea salt and pepper. Turn up the heat and add in zucchini noodles. Cook for 1-3 minutes until everything is warmed and noodles are cooked through, before garnishing with extra herbs and serving hot.