Vietnamese Pho with Spiralized Yellow Beets and Rutabaga - Vegetarian Gourmet
There’s nothing quite like a big bowl of Pho – a classic Vietnamese soup filled with loads of veggies and noodles. In this version, I use spiralized beets and rutabaga in place of the noodles, for some guilt-free slurping!Add Favorite
- 6 cups Water
- 1 Onion, peeled and sliced (do not discard the peel!)
- 1 Star Anise
- 1 Tbsp. Chopped Ginger
- 2 Soya Sauce
- 1 Thai Chili, halved
- 1 Clove Garlic, peeled and chopped
- ½ Block Tofu, cubed
- 10 Cremini Mushrooms, sliced
- 1 Bok Choy, roughly chopped
- 1 Rutabaga, spiralized
- 2 Small Yellow Beets, spiralized
- 1/2 Cup Shelled Edamame
- 1 Cup Bean Sprouts
- 2 Tbsp. Hoisin Sauce
- 1 Tsp. Sesame Oil
- 1 Scallion, finely chopped
- 2 Tbsp. Cilantro
- Place the water in a large pot with the onion peel, star anise, ginger, chili, garlic and soya sauce. Bring to a boil. Reduce heat to low, cover and let simmer for at least 30 minutes.
- Using a slotted spoon, remove all pieces from broth and discard.
- Add in the sesame oil, tofu cubes, mushrooms, edamame and sliced onions. Bring back to the boil and cook for 5 minutes.
- Add in the bok choy, spiralized beets and rutabaga. Cover and let cook on medium for about 5 minutes.
- Serve in bowls and top with the hoisin sauce, scallions, bean sprouts and cilantro.