RECIPE: PHO STYLE NOODLE SOUP FOR 2 (VEGAN, GLUTEN FREE)

  • 1 block rice ramen
  • 2 asparagus, diced
  • 1 in piece ginger, sliced thinly
  • 1/4 cup sliced butternut squash chunks
  • 3/4 cup rough chopped napa cabbage
  • 2 scallions, diced
  • 1 vegetable bouillon cube
  • 2 TBSP tamari
  • 1 star anise
  • 2 to 3 cup water.

Chop all your veggies.  Bring 2 to 3 cups of water to boil in a medium stock pot.  Add bouillon and stir until  the cube is dissolved, then stir in your scallion pieces.  Let that simmer for 5 minutes.  Add ginger, napa cabbage, and asparagus – stir until napa cabbage wilts. Next add squash, tamarin, anise and simmer together, about 20 mins.  Bring the broth to a low boil again, add noodles, and cook until noodles separate and soften (about 3 to 5 mins.)  Ladle 1/2 of the liquid each into two large bowls, and then add half of the noodles as well.

Serve with diced chili pepper, hoisin sauce, sambal/chili garlic/sriracha.

Ellen Avigliano