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vegetarian pho – Vietnamese noodle soup

yield: 4 total time: 85 minutes
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Ingredients

  • 8 cups vegetable broth
  • 2 yellow onions large, peeled and sliced
  • 1/2 cup wild mushrooms dried
  • 5 cloves garlic peeled and crushed
  • 3 tablespoons soy sauce
  • 6 1/4 inches fresh ginger thick slices
  • 1 tablespoon brown sugar
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon ground black pepper
  • 6 fresh basil stems, save the leaves for your soup
  • 6 cilantro stems save the leaves for your soup
  • 8 ounces rice vermicelli noodles
  • 2 cups shredded carrot
  • 6 red radish ruby-, sliced thin
  • 2 cups enoki mushrooms
  • 4 green onions sliced
  • 1/4 cup chopped cilantro
  • 1 cup fresh basil leaves
  • 1 lime cut into wedges

Nutrition

  • Calories : 350 calories
  • Carbohydrate : 79 grams
  • Fat : 1 grams
  • Fiber : 9 grams
  • Protein : 8 grams
  • Sodium : 2710 milligrams
  • Sugar : 13 grams
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