Vegetable Pho

Ingredients 

Brown rice noodles, cooked as directed on package

32 ounces Low sodium organic vegetable broth

6 green onions, chopped

1 tablespoon ginger root, peeled and chopped

1 package whole mushrooms (any kind of mushroom works for this recipe so use your favorite!)

1 tablespoon butter

2 tablespoons low sodium soy sauce

2 teaspoons sesame seed oil

Beansprouts

Jalapeños, chopped 

Fresh cilantro

Sriracha 

Method

In a small pot, pour in vegetable oil and add green onion and ginger. Bring pot to boil then reduce heat and simmer for 15 minutes. While your broth is simmering, add butter and mushrooms a skillet. Cook mushrooms about 6 minutes then stir in soy sauce & seasame seed oil. Allow the sauce to thicken.

Add desired amount of rice noodles to serving bowls & pour broth over top the noodles. Use enough broth to cover over your noodles. You can then add desired amount of mushrooms, bean sprouts, jalapeños & cilantro! Top it off with a little Sriracha (if you enjoy a little heat) and eat up!!