Vietnamese-Style Soup With Broccoli and Quinoa
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1recipe vegetarian pho broth
- 6ounces firm tofu, cut in dominoes
- Soy sauce to taste (optional)
- 3cups cooked quinoa
- 3broccoli crowns, broken into florets and cut in slices ¼ inch thick
- A 3-inch piece of white radish, peeled and cut in 1½-inch julienne
- ½cup Asian or purple basil leaves, slivered if large, left whole if small
- 4scallions, chopped
- 1cup chopped cilantro
- 2 to 4bird or serrano chilies, sliced thin or finely chopped (to taste)
- 6mint sprigs
- 3 to 4limes, cut in wedges
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
200 calories; 5 grams fat; 1 gram saturated fat; 1 gram monounsaturated fat; 3 grams polyunsaturated fat; 32 grams carbohydrates; 8 grams dietary fiber; 3 grams sugars; 12 grams protein; 43 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Have the broth at a simmer in a soup pot. Place the tofu in a bowl and season with soy sauce if desired.
- Step 2
Steam the broccoli for 1 to 2 minutes, just until crisp-tender.
- Step 3
Heat the quinoa and divide among 6 soup bowls. Add the tofu, steamed broccoli and radish julienne to the bowls and ladle in the hot broth. Sprinkle on half the cilantro, half the basil leaves and the green onions. Pass the chopped chilies, mint sprigs, the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on.
Tip
- Advance preparation: The broth and the cooked quinoa will keep for a few days in the refrigerator and can be frozen. You can steam the broccoli several hours ahead.
Private Notes
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Cooking Notes
Kelly
"Pho" in Vietnamese means "rice noodle". It is a noodle dish - no noodle, no pho. This recipe is the equivalent of saying, "I tweaked spaghetti by putting marinara sauce on quinoa and broccoli instead of noodles".
kathy
You know that everyone online is bashing you and this recipe right? There are multiple facebook posts shaming this post, and rightfully so. This is NOT pho, and it is extremely disrespectful to the Vietnamese people to label it as such when it is not. Pho is pho, not some unoriginal knock-off Americanized vegetarian soup.
Marie Huynh
Margaux, using a Vietnamese ingredient doesn't make something "Vietnamese style". At most, this is "Vietnamese inspired".
Jakob Virgil
I did this with a few replacements. Obvious noodles instead of quinoa, Beef Pho Broth, and tripes instead of tofu and rare flank steak for the broccoli I was not bad at all. I don't understand the hate.
Ntsej muaj
This is the equivalent to making meatloaf with just bread and milk.
X
The hate is this recipe what you made is Pho but what they made was a vegetarian soup
Ntsej muaj
This is the equivalent to making meatloaf with just bread and milk.
Nick
They do have Vegetarian Pho for those who strictly follow Buddhist practices, like my mom. Pho Chay is what they call it.
Jakob Virgil
I did this with a few replacements. Obvious noodles instead of quinoa, Beef Pho Broth, and tripes instead of tofu and rare flank steak for the broccoli I was not bad at all. I don't understand the hate.
X
The hate is this recipe what you made is Pho but what they made was a vegetarian soup
kathy
You know that everyone online is bashing you and this recipe right? There are multiple facebook posts shaming this post, and rightfully so. This is NOT pho, and it is extremely disrespectful to the Vietnamese people to label it as such when it is not. Pho is pho, not some unoriginal knock-off Americanized vegetarian soup.
Kelly
"Pho" in Vietnamese means "rice noodle". It is a noodle dish - no noodle, no pho. This recipe is the equivalent of saying, "I tweaked spaghetti by putting marinara sauce on quinoa and broccoli instead of noodles".
Margaux Laskey, Staff Editor
Martha added quinoa to a traditional pho broth hence her choice of name. Still, we hear you! We've updated the name and made a note in the description. Thank you for keeping us on our toes!
Marie Huynh
Margaux, using a Vietnamese ingredient doesn't make something "Vietnamese style". At most, this is "Vietnamese inspired".
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