TIPS

I LOVE Pho (it’s pronounced “Fuh”). I love very spicy food, so you can make this dish as hot and spicy as you desire. Nowadays, I like to eat lighter meals in the evenings and this hits the spot.


The broth is mineral rich and is a great aid when feeling under the weather.


You can use ultra thin rice noodles instead of the raw kelp noodles, or zucchini noodles work great too.

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Vegetable Pho with Kelp Noodles

Prep Time 10 mins / Serves 4-6


Ingredients

  1. • 8 cups of Healing Broth or vegetable stock 

  2. • 1 packet of raw kelp noodles (rinse)

  3. • 1 stalk of celery, cut into thin slices

  4. • 1 red pepper, cut into thin slices

  5. • 1 cup of mung bean sprouts

  6. • 4 green onions (scallions), finely chopped

  7. • 6 Shiitake mushrooms (any type of mushrooms), finely sliced

  8. • 1 carrot cut julienne style or grated

  9. • Sprigs of fresh basil

  10. • 1 jalapeno, thinly sliced (optional for extra heat)

  11. • Sriracha (for extra heat)














Preparation

  1. 1.Gently heat the Healing Broth or vegetable stock in a saucepan.

  2. 2.Distribute all of the above ingredients between 4 bowls, kelp noodles, celery, red pepper, mung bean sprouts, green onions, mushrooms, carrots, and mix with hands, or use your favorite vegetable mix.

  3. 3. Ladle on the warmed broth, serve with the basil sprig on top and offer jalapeno and sriracha for extras.