Spiralized Vegetarian Pho-Style Soup
Original recipe by Lily Kunin // Clean Food Dirty City
Prep time: 5 minutes • Cook time: 30 minutes
Yields: 2 Servings
- 4 cups vegetable broth
- 1 tablespoon ginger, finely grated
- 1 tablespoon tamari or soy sauce
- 1 green onion, sliced (plus more for garnish)
- 1 clove garlic, finely grated
- 1/4 teaspoon lime zest
- 1 small yam spiralized
- 2 zucchini, spiralized
- cilantro, as desired
- jalapeño, as desired
- radish, as desired
- sriracha, as desired
- lime, as desired
- miso to taste
Pho is a beloved Vietnamese noodle soup known for its complex broth accented with lots of herbs and toppings. This vegetarian version from Lily at Clean Food Dirty City swaps out the rice noodles for spiralized veggies making for clean eating without sacrificing that soul-warming flavor.
In medium pot, combine veggie broth with ginger, garlic, lime zest and sliced scallion.
Bring to a boil, then reduce to simmer for 25 mins.
Add the spiralized yam and simmer until tender (about 5 min).
Add the zucchini noodles and cook one additional minute, until al dente.
Season with additional tamari, miso, or salt to taste.
Divide between two bowls and garnish with scallion, cilantro, chilis, radish, and a nice squeeze of lime.