Heyyyy friends! Hope you’re all having a lovely week so far, and thanks for dropping by! Toronto’s been dreary and miserable lately, and it’s been a serious downer. I’m trying to stay as productive as I can, but I’ve gotta admit that I’ve been a bit more lazy than I usually am.
Serious question right off the bat: has anyone else been craving soup like a fiend lately?
Holy moly, all I want to eat is soup. I think it’s the gloomy winter and lack of vitamin D. The fact that soup is a great comfort food could also be part of the reason. And who doesn’t love comfort food on a mildly depressing winter day?
Speaking of soup, I had a wicked want for pho the other night, and after I created this super easy faux pho recipe, my craving was oh-so satisfied! I mean, just look at it! It was pho-nominal! I’m a sucker for puns; I think they’re absolutely ingenious and hilarious. My boyfriend does not.
But that doesn’t stop me! I have no pho-bia of bad puns. Okay, I’ll stop.
Seriously though, the soup was so delicious; a little spicy, a lot tasty, and packed with chicken & veggies, so at least it’s moderately healthy! I can’t speak for my boy, but seeing as he’s not the biggest soup fan and still went for a second bowl… well, that just speaks for itself!
As is the case with all of my recipes, I like to make things my own and either add or substitute ingredients. But that’s the thing, when I’m in the kitchen, I don’t follow traditional recipes all the time. I make my own kitchen rules, haha.. I’m just kidding..
THERE ARE NO RULES!
A traditionally pho soup usually contains an egg; mine did not. Pho is often made with beef (if you’re wanting to keep it a little bit more traditional); mine had roast chicken instead. It’s so-so-SO easily adaptable to your tastes, it’s a winning soup.
If I entered it into a soup contest, it would win pho sho’.
Okay, I’ll stop.
To cut to the chase, here’s my super easy (and super adaptable) 30 minute faux pho recipe!
30 Minute Faux Pho
- 2 boxes of chicken/beef/pho broth
- Cooked chicken/beef
- 1 package of rice noodles
- Snow peas
- Bean sprouts
- Green onion
- Salt & pepper (to taste)
- Pour your chicken/beef/pho into a large pot and heat up on a low/medium heat.
- Line a baking tray with parchment and roast your mushrooms.
- While your broth is warming up, cut up your carrots, celery, and protein.
- Take mushrooms out of the over after 5-7 minutes, turn up the heat to medium/high, and throw your veggies and cooked protein into the broth.
- In a separate pot, boil some water for your rice noodles.
- Once boiling, put the noodles in and only cook for a few minutes, until softened.
- Put the cooked noodles into a bowl, and ladle your soup over them.
- Garnish with bean sprouts, snow peas, and green onions.
And it’s just that easy!
If you don’t like mushrooms or any of the other veggies I put in my faux pho recipe, the choice is up to you whether or not you keep them in the recipe. You can always substitute the chicken/beef with tofu if you’re a vegetarian! A hardboiled egg is a popular addition, too.
It seriously doesn’t take longer than 30 minutes to make this soup, and it’s undeniably one of the easiest recipes I’ve made. I suggest you try it out if you’re looking for comfort food that’s a bit more waist-line friendly.
Do you have a pho recipe you like to make? What are your signature comfort foods? Let me know in the comments!