Feed Your Body Friday: Pho Style Soup
I’ve got something nice and warm for your bellies in today’s Feed Your Body Friday, friends!
A bowl of soup made fresh is so appetizingly warm and healthy. Its simple ingredients feel light while giving you vitality to actively work throughout the day. I love the fact that soups are uncomplicated recipes that are ready fast as well as fill the tummy. This Pho style soup fits perfectly in my early-rush-hour-cooking for my family. Its soothing warmth and delicate, fresh aromas act like an herbal medicine for me.
This recipe for Pho style soup offers a wholesome bowl packed with many nourishing ingredients. For starters, this soup includes many veggies such as onion, garlic, ginger, and bok choy that all add strong flavours and smells.
Garlic and ginger are very nutritious. Just 2 cloves of garlic per day can keep sickness and colds at bay. Bok Choy is full of fibre, Vitamin A, K, C, B6, and calcium, making it a great green, leafy vegetable to add into your daily diet. Lime juice brings a lovely tangy essence, lifting up the overall taste. Cloves are superb antioxidants that also help maintain good liver health, while star anise aids in digestion. Tofu brings an amazing, hearty texture to the soup, while the white mushrooms simmered in the yummy beef broth satisfy carnivorous cravings. The fresh garnish of coriander leaves along with sambal oelek boosts this delicate soup with the perfect freshness and heat!
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 4
Soup Ingredients:
- 1 tbsp. olive oil
- 12 cups water
- 8 cups beef broth powder
- 1 onion, finely sliced
- 2 cloves garlic
- 2 tsp. sambal oelek
- 1 tbsp. fresh ginger
- 1 tsp. lime juice
- 1 star anise
- 1/2 package firm tofu
- 3 bok choy
- 1 package white mushrooms, sliced
- 1 package rice vermicelli
- boiling water
Garnish:
- Fresh coriander
- Lime, cut into quarters
Preparation:
- In a large saucepan, sauté onion, garlic, and ginger in oil.
- Add broth and mix well.
- Add clove and star anise. Simmer 10 minutes.
- Boil water. Pour over the rice vermicelli for 5 minutes. Drain well and rinse with cold water. Reserve.
- Add the tofu and bok choy in the broth and let simmer for 5 minutes.
- Divide the rice vermicelli into 4 large soup bowls and pour in the soup.
- Serve.
- Garnish the soup with coriander and lime.
It’s important not to boil the rice vermicelli, otherwise it will be too soft. Place it in the bowl directly from the packet. As you pour the hot soup over them, the rice vermicelli will become tender within 5 minutes.
Everyone looks forward to dinner when I make this bowl of mouth-watering Pho style Soup. Being an easy and quick recipe, I happily welcome any and all requests to make this lovely noodle soup. I bet you will too! After a long day, the most comforting meal is this simple warm, freshly prepared bowl of Pho soup!
Related Article: Feed Your Body Friday: Asparagus & Chickpea Soup
