Cancer isn’t simple, so it’s only natural to bring simplicity into your life when you can. The best meals are ones that are simple and filling and with today’s recipe we guarantee that you will stop and take a minute to be appreciative for the simple things in life. Vietnamese food is becoming increasingly popular with its simple and healthy ingredients.
A delightfully filling meal soup warms not only the body but the soul. For many cancer patients and survivors a mixture of science and faith has gotten them through daily treatments and doctor visits. Many people associate soup with feelings of warmth and love, and a bowl of soup does wonders for lifting the mind, body and spirit in positive ways.
Soup is a meal that is quick and offers a variety of health benefits. They are often made with low-fat ingredients and are one of the few dishes that you can make with only a minimum of salt. This hearty vegan pho contains a plethora of vegetables the whole family can enjoy. The American Heart Association recommends the average person consume around 4 ½ cups of fruits and vegetables each day. Soups contribute to this daily serving by being a base for many soups. The vegetables contain antioxidants and nutrients as well as Vitamin A and C.
The high water content in soup makes it a meal that will keep you full longer. Studies show that people consume less calories on days they eat soup than any other time. The added bonus is the same ingredients that can be found in solid form are used to make soup so you aren’t missing out on any nutrients.
Get more bang for your buck by making soup that is vegetable broth based. This vegan pho recipe that we are featuring not only is vegetable broth based but is perfect for those days when the temperatures dip below 50 degrees. Bring warmth and comfort to your family in the convenience of a bowl with our delicious soup recipes. Nothing beats the cold better than a warm bowl of soup and nothing warms the heart more than knowing it is made with love.
Vegan Pho
Prep time: 15 min
Cook time: 20 - 30 min
Serves: 4
Ingredients
For broth:
1 quart vegetable stock store bought or homemade
3 tablespoons fresh ginger, sliced
1 teaspoon miso
1 tablespoon soy sauce
1 jalapeno pepper, sliced thin
For soup:
1 6 oz. package rice stick noodles
1 half carrot, sliced very thinly
1 leek, julienned
¼ cup sweet corn, off the cob
2 shitake mushrooms, sliced very thinly
Cilantro leaves, for garnish
Directions:
In a medium saucepan, heat stock to a simmer. Stir in the miso and soy. Steep the ginger and a few slices of the jalapeno in the broth for 5 minutes and then strain if desired. If you like spicy food, simply leave them in
Separately, in a medium-sized pot, boil rice noodles until still al dente. Transfer noodles to bowls.
Garnish noodles with chopped vegetables and cilantro leaves.
Bring broth to a boil and pour directly over the noodles. The boiling broth will lightly cook the vegetables.