B3 Pho - barre3

MEAL TYPE: Soup

DIETARY RESTRICTION: Dairy-Free, Gluten-Free

MAKES 4 SERVINGS

TAKES 30 MINUTES

B3 Pho

This aromatic, immune-boosting comfort food is our go-to tonic for cold and flu season. Let the flavorful broth warm you from the inside out and kickstart the robust health benefits of a broth-based meal as colder days grow near. With antimicrobial shiitake mushrooms and cure-all garlic, this Vietnamese-inspired dish can also detoxify the blood while ginger and jalapeños enhance your circulation (and excite your tastebuds!) Try using our Bone Broth with this recipe for a truly made-from-scratch broth. Recipe courtesy of Kirsten McCormick, Nutritionist, Chef, and Founder of Running with Forks.

INGREDIENTS

1 8oz package brown rice stir fry noodles

3-4 cups cooked shredded chicken

10 cups bone broth (or premade pho broth, found in organic soup aisles, or stock of choice)

1 ½ Tbs. garlic paste or minced garlic

1 ½ Tbs. grated ginger

2 Tbs. tamari

1 Tbs. fish sauce

2 baby bok choy, halved lengthwise

1 ½ cups shiitake mushrooms

1 ½ cups bean sprouts

1 large handful of fresh basil

OPTIONAL TOPPINGS

1 jalapeno, thinly sliced

lime wedges

½ a white onion, shaved

red pepper flakes

handful of finely chopped cilantro

3 green onions, thinly sliced

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INSTRUCTIONS

Cook rice noodles according to package directions. Drain and divide among four bowls along with shredded chicken.
Using same large pot, combine broth, garlic paste, grated ginger, and tamari over medium high heat until flavors meld and broth is heated through (about ten minutes). Season to taste. In last five minutes, add bok choy and shiitake mushrooms.
Divide bok choy and mushrooms among bowls with rice noodles and chicken and top with broth, bean sprouts, basil, and any additional desired toppings.

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