Fit Girl Pho Soup Recipe

Everyone I’ve spoken to seems to love the Vietnamese soup called Pho, but it’s sometimes made with MSG, sugar, and GMO ingredients. This simple, healthy recipe, let’s you customize this flavorful soup that you can make at home and feel good about eating. By glancing at the recipe, it looks like a lot of steps and ingredients, but you can use pre-cooked or left-over meat, and most of the veggies are processed in minutes in a food processor. A final note is not to omit the daikon radishes. Even though they are strong when raw, they become sweet, translucent and bring a wonderful and unique flavor to the broth that makes it taste like authentic Pho soup.

Fit Girl Pho Soup

Ingredients:

• 1 sliced and peeled yellow onion
• 1 ½ tablespoons of olive oil (or oil of choice)
• 1 small green cabbage, shredded
• 2 large carrots, peeled and shredded
• 1 small cauliflower, shredded (or you can buy cauliflower rice)
• 64 ounces stock (I used 2 boxes of Imagine organic chicken stock)
• 2 large daikon radishes, peeled and made into zoodles (thin noodles)

In a medium-sized pot, sauté the onion in the olive oil until the onion turns white and somewhat translucent. Add the cabbage and carrots, stirring, for about 4 minutes. Add the cauliflower rice, and stir for about 1 minute. Add the stock and stir so that vegetables are incorporated. Add the daikon. Heat on medium heat for about an hour. If soup begins to boil, lower the temperate. Taste the cabbage to make sure it’s broken down and soft to determine if it’s cooked enough. 

Add one of the following to each person’s bowl of soup:

• 2 ounces of cooked rice noodles
• 2 ounces of cooked spaghetti
• 1.5 ounces of Udon noodles

 Add one of the following to each person’s bowl of soup:

• Soft certified organic tofu, cut into bite-sized squares
• 3 ounces of cooked meatballs (I used ground turkey in the photo above)
• 3 ounces of cooked boiled shrimp
• 3 ounces of thinly sliced cooked BBQ pork
• 2 ounces of rotisserie chicken

Add as many toppings below to each person’s bowl of soup (I like to add them all):

• A pinch of toasted sesame seeds
• A few drops of sesame oil
• Sriracha sauce
• 1 tablespoon of salted, chopped roasted peanuts (or cashews)
• 1 tablespoon chopped cilantro
• Thai basil, chiffonade

Add the noodles and protein to the soup and mix. Lastly, add the toppings. Serve with a fork (for the noodles) and a spoon (to slurp up the delicious broth).

P.S. Take a peek at my two dairy-free, healthy cookbooks from my website: http://www.thehighfivediet.com