|
Yield: 8 cups (2L)
Servings: 4
|
Related recipes:
Dairy-Free, Easy,
Egg-Free, Herbs,
Low-Fat, Main Dishes,
Pasta, Poultry, Soups,
Soy, Spinach
Pho is the Vietnamese national dish. Here is a western version,
mildly flavored, appealing to children, and, easy to make!
Ingredients
1/2 pound (230g) vermicelli, or cappellini (very thin pasta)
1 quart (1L) chicken or vegetable broth
1 bunch spinach leaves, whole, washed and patted dry
1 tsp (3g) ginger root, minced
1/2 tsp (10mL) sesame oil
1/2 block tofu, firm
2 ounces (60g) cooked chicken (sliced leftovers work well)
Directions
In a large pot cook vermicelli in abundant boiling water until just
done. It should be slightly chewy. Drain and set aside.
Tear the ends off of the washed spinach leaves and set aside.
Pour chicken or vegetable broth into a large pot, and bring to a boil.
Turn down heat to a simmer, and add cooked pasta, ginger root and sesame oil.
Stir, then add the spinach leaves, the tofu, and the chicken pieces, if
used.
Turn off the heat, just as soon as all ingredients are heated through
and the spinach leaves have wilted.
Ladle soup into wide shallow bowls, making sure that each bowl has some
tofu, some spinach and plenty of broth and noodles.
Nutrition Facts
Calories: 292
Total Fat: 4g
% Calories from fat: 13%
Protein: 18g
Carbohydrate: 44g
Cholesterol: 12mg
Sodium: 781mg
Copyright © 2002 Healthnotes, Inc. All rights
reserved. www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires December 2003.