The Fit Cook's Pho
I love when recipes come together by accident! I was sauteing some veggies for a frittata and made more than I needed. I put the leftovers in a big white bowl and suddenly imagined them in broth and noodles. Just a few minutes later, dinner was served.
Serves: 2
Ready in: 10-15 minutes
You'll Need:
1 tablespoon canola or sesame oil
1 large zucchini cut into 1/2-inch thick half moons
1 cup sliced mushrooms
1/2 red bell pepper, thinly sliced
1 cup fresh baby spinach
1 packet white miso paste (about .35 oz)
3 ounces brown rice noodles*
1/2 cup cilantro
Here's How:
1. Heat the oil in a large non-stick pan over medium-high heat. Add the zucchini, mushrooms, and bell pepper, and cook until lightly browned, about 3-5 minutes. Add the spinach, and season lightly with salt and pepper. Remove from heat and divide the veggies evenly into two large bowls.
2. Meanwhile bring 4 cups of water to a boil in a soup pot. Stir in the miso powder. Add the noodles, and cook until al dente.
3. Divide the broth and noodles among the two bowls. Serve with fresh cilantro as garnish.
Ready in: 10-15 minutes
You'll Need:
1 tablespoon canola or sesame oil
1 large zucchini cut into 1/2-inch thick half moons
1 cup sliced mushrooms
1/2 red bell pepper, thinly sliced
1 cup fresh baby spinach
1 packet white miso paste (about .35 oz)
3 ounces brown rice noodles*
1/2 cup cilantro
Here's How:
1. Heat the oil in a large non-stick pan over medium-high heat. Add the zucchini, mushrooms, and bell pepper, and cook until lightly browned, about 3-5 minutes. Add the spinach, and season lightly with salt and pepper. Remove from heat and divide the veggies evenly into two large bowls.
2. Meanwhile bring 4 cups of water to a boil in a soup pot. Stir in the miso powder. Add the noodles, and cook until al dente.
3. Divide the broth and noodles among the two bowls. Serve with fresh cilantro as garnish.
