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Vegan Phở-Inspired Zucchini Noodles

Carina Skrobecki Photography

Vegan Phở-Inspired Zucchini Noodles

This take on the classic Vietnamese brothy noodle soup takes just 15 minutes to prepare.

Serves: 2
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This simple recipe from The Simply Real Health Cookbook is loosely inspired by traditional Vietnamese phở and features anti-inflammatory spices and zucchini noodles as the base. To make it even more satiating, add seasoned fried tofu before serving. 

What you need:

1 tablespoon olive oil
3 carrots, diced
1 jalapeño, seeds removed and chopped
4 cups vegetable broth
1 teaspoon ground ginger
2 teaspoons turmeric
1 teaspoon salt
1 teaspoon black pepper
3 star anise pods
2 zucchini, spiralized into noodles
1 handful chopped basil

What you do:

  1. In a large stockpot over medium-high heat, warm oil. Add carrots and jalapeño, and stir until lightly browned. Add broth, ginger, turmeric, salt, pepper, and star anise to pot. 
  2. Turn heat to high and add zucchini noodles. Cook for 3 minutes until noodles are cooked through. Garnish with basil and serve.

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