vegetarian pho – Vietnamese noodle soup

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