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Vietnamese Edamame Pho with Egg and Basil

byLivestrong_Recipes|Feb 7, 2019

Vietnamese Edamame Pho with Egg and Basil
  1. PREP
  2. 20 m
  • COOK
  • 15 m
  • TOTAL
  • 35 m

It’s got plant-based goodness from vegetables and whole-grain noodles and a double whammy of protein from eggs and edamame.

INGREDIENTS

SERVES 4

  • 1 tbsp grapeseed oil
  • 1 onion
  • 2 tsp 100% Juice, Lime
  • 1/4 tsp sea salt
  • 2 cups Baby Bella Sliced Mushrooms
  • 2 1/2 tsp Ginger Root
  • 6 cups low-sodium vegetable broth
  • 2 cups frozen shelled edamame
  • 2 tsp Tamari Soy Sauce
  • 1 tsp Thai Chili Garlic Paste
  • 6 oz Maifun Brown Rice Noodles
  • 1/3 cup Basil, Fresh
  • 4 Cage Free Hard-Boiled Eggs

DIRECTIONS

1 Heat the oil in a stockpot over medium-high. Add the onion, 1 tablespoon of lime juice, and 1⁄4 teaspoon of salt and sauté until the onion begins to brown, about 5 minutes.
2 Add the mushrooms and ginger and sauté until mushrooms are heated through, about 2 minutes. Add the broth, frozen edamame, soy sauce, chili paste, and remaining 1⁄2 teaspoon salt and bring to a boil over high.
3 Stir in the noodles and bring back to a boil. Reduce heat to medium-low and simmer uncovered until noodles are done, about 4 minutes. Stir in remaining lime juice. Adjust seasoning.
4 Ladle evenly into bowls. Sprinkle with basil. Cut boiled eggs in half and place on top.