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Vegetarian Pho (Crock Pot)

Vegetarian Pho (Crock Pot) Recipe

This is a low cal filling soup - I didn't use the seitan and it was still very good and filling. Recipe source: Fresh from the Vegetarian Slow Cooker
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Prep Time 15 mins
Cook Time 6 hrs 30 mins
Course Main Course
Cuisine Vietnamese
Calories 244.9 kcal

Ingredients
  

  • 1 onion, chopped
  • 1 green chili pepper, seeded and chopped
  • 3 slices ginger
  • 2 star anise, whole
  • 1 cinnamon stick
  • 3 tablespoons tamari (or your favorite soy sauce)
  • 6 cups vegetable broth
  • 1 tablespoon peanut oil
  • 4 ounces seitan, cut into strips, optional (I didn't use any)
  • 3 tablespoons hoisin sauce
  • 1 1/2 tablespoons lime juice
  • 2 tablespoons barley miso (or regular miso(I used white miso)
  • 2 tablespoons hot water
  • 6 ounces rice noodles, soaked for 15 minutes in cold water and drained
  • 1/2 cup bean sprouts, garnish
  • 4 scallions, chopped, garnish
  • 2 tablespoons cilantro, chopped, garnish

Instructions
 

  • In crock pot combine the first 7 ingredients (onion - broth), cover and cook on low for 6 hours.
  • Meanwhile, heat oil in skillet over medium high heat and add seitan strips. Brown on all sides. Remove from heat and set aside.
  • Strain broth/stock and return broth to crock pot.
  • In a small cup combine miso paste with water.
  • In a small bowl combine the next 2 ingredients and the miso/water mixture. Add to broth in crock pot. Stir in drained rice sticks and seitan. Cook for 5-10 minutes longer or until rice sticks are soft.
  • To serve, ladle soup into bowls and garnish with bean sprouts, scallions and cilantro.

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Nutrition

Serving: 152gCalories: 244.9kcalCarbohydrates: 47.4gProtein: 4.5gFat: 4.1gSaturated Fat: 0.7gCholesterol: 0.4mgSodium: 1030.9mgFiber: 2.4gSugar: 6.2g
Keyword Asian, Stove Top, Vegetable, Vietnamese
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