ChefMD

Edamame (Soybean) Pho (Soup)

408

Share this recipe on Twitter. Share recipe on  Facebook Share this recipe on Delicious. Digg this recipe. StumbleUpon
Share this recipe.

Cooking Time: 10 minutes
Servings: 4
Calories: 361 per serving
Percent from Fat: 26%
Cusine: Chinese, Vegetarian, Vegan
Course: Soups - Meal
Diet: Vegan, Vegetarian
Food as MedicineSM Ingredient: Soy

Food as MedicineSM Tip

Edamame are whole soybeans still in their pods, harvested early when beans are green and sweet. Soy protein decreases the risk of bone fractures, especially in women in early menopause.

Culinary Taste Tip

The youngest edamame are sweeter, crisper and almost floral; slightly older edamame are buttery and nutty in flavor and texture.

Culinary Technique Tip

Frozen edamame retain nearly all of the antioxidants lutein and beta-carotene they start with before they're frozen, and can last up to five months in your freezer. No need to thaw them before you start cooking because they'll thaw in the boiling broth.

Ingredients

3 cups mushroom broth, such as Pacific brand
2 cups frozen shelled edamame beans
1 tablespoon reduced sodium soy sauce
2 teaspoons bottled minced ginger root
4 oz. soba (buckwheat) noodles*, broken in half, such as Kame brand
1 (8 oz.) package baked Oriental flavor tofu, such as White Wave brand, cut into 1/2-inch cubes
3 cups thinly sliced napa cabbage
1/4 cup chopped cilantro
2 teaspoons dark sesame oil


Preparation

Combine broth, edamame beans, soy sauce and ginger in a large saucepan. Bring to a boil over high heat. Reduce heat, stir in noodles and simmer 2 minutes. Stir in tofu and continue to simmer until noodles are tender, about 3 minutes longer. Stir in cabbage until wilted. Ladle into shallow bowls and top with cilantro. Drizzle 1/2 teaspoon sesame oil over each serving.

Substitutions

Vegetable broth may replace the mushroom broth, cole slaw mix (packaged shredded cabbage and carrots) may replace the napa cabbage (add along with the tofu so it cooks longer) and thinly sliced green onions may replace the cilantro.

Nutritional Analysis

Total fat (g): 11; Fat calories (kc): 95; Cholesterol (mg): 0; Trans fatty acids (g): 0; Saturated fat (g): 2; Polyunsaturated fat (g): 4; Monounsaturated fat (g): 4; Fiber (g): 8; Carbohydrates (g): 44; Sugar (g): 6; Protein (g): 23; Sodium (mg): 948; Calcium (mg): 187

Comments on Edamame (Soybean) Pho (Soup)

From: Venus

Hi there, I've noticed that athough it looked nice and am sure tastes great, I am vietnamese and I am 100% sure that is not Pho! None of those ingredients are Pho's except the corriander. It is misleading to advertise this as Vietnamese. Just call it soup!

From: wetzelwest

I am a Pho enthusiast and other than the cilantro, I don't see much that seems like Pho. Soba noodles? Aren't those Japanese? Ok, I can handle that since the whole wheat Soba noodles are probably healthier than clear rice noodles. But the rest is not really pho. Pho is such a healthy food. I'd love to see a legit pho recipe w/basil, lean protein, a great broth, lime, bean sprouts, etc.

From: rita44

whatever it is called, it is quite tasty! And easy to make.

From: Olguita

Looks great I will give it a try!!
Thank you,
Olga

From: gercher2002

what can you use if you don't want to use tofu?

thanks, I love your show Gerry

Add a Comment