Healthy Faux Pho

Pho is Vietnamese beef noodle soup to fall in love with. The key to this soup is in the broth. However, the original broth is high-caloric. I’ve decided to make it lighter by substituting the traditional rice noodles for Shirataki noodles, which are made from tofu.

Servings: 2


  • 2 tablespoons extra virgin olive oil
  • 1/2 onion, chopped
  • 1/2 green pepper, thinly sliced
  • 1 1/2 tablespoons ground ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 4 tablespoons reducedsodium soy sauce
  • 1 and 1/2 14oz. cans reducedsodium beef broth
  • 1 can reducedsodium chicken broth
  • 1 tablespoon Thai Kitchen Roasted Red Chili Paste (optional)
  • 2 tablespoons lime juice, plus one lime sliced into wedges and reserved for individual serving
  • 2 packages House Foods Shirataki Tofu Spaghetti Noodles, prepared according to package directions (drain, rinse and microwave OR parboil for 23 minutes)
  • 1/2 lb. thinly sliced deli roast beef (can substitute protein of choice)
  • 1/2 cup bean sprouts, for garnish
  • lime wedges for garnish

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