Low Carb Homemade Pho
I love pho but, you know, there's lots of carbs and calories! This recipe is also inspired by Low Fat Low Carb like my last post about lentil soup. I honestly was so impressed by how delicious it turned out, so I absolutely had to share it.
Ingredients and calories:
1 medium green zucchini (~55)
1/7 of a block of extra firm tofu (~70)
3/4 cup of broccoli (~23)
4 baby carrots (~14)
2 baby bella mushrooms (~10)
1 cube of Edward & Sons Not Chick'n Bouillon (30)
2 cups of hot water (0)
2 tbsp of low sodium soy sauce (~19)
2/3 cup of bean sprouts (~15)
1 stalk of green onion (~8)
A few fresh basil leaves (~1)
A few fresh mint leaves (~2)
Total calories (Makes one serving): ~247
Thinly slice the zucchini lengthwise, and then slice those pieces into "noodles" (or use a special zucchini curler). Cut the tofu into cubes, cut the broccoli into small pieces, slice the carrots widthwise, and slice the mushrooms. Boil some water in a kettle and pour 2 cups worth over the bouillon cube; stir to dissolve the cube. Spray a medium skillet or pan with olive oil (let's say this is another 10-15 calories) and add in the zucchini, tofu, broccoli, and carrots. Let this absorb the oil and soften (about 8 minutes). Then add the mixture into a medium to large pot and pour in the bouillon. Keep the pot on medium heat and add in the mushrooms. After about 7-10 minutes, add in the soy sauce and stir. Pour the pho into a large bowl and top with bean sprouts, green onion, basil, and mint. Add sriracha, if desired, and enjoy!
