A keto-friendly version of the classic Vietnamese pho soup, packed with vegetables and bursting with flavor.
Ingredients: 6 cups vegetable broth. 2 cups sliced shiitake mushrooms. 2 cups sliced zucchini. 1 cup sliced bell peppers. 1 cup shredded cabbage. 2 cloves garlic, minced. 1 inch ginger, grated. 2 tbsp coconut aminos. 2 tbsp rice vinegar. 1 tbsp sesame oil. 1 tbsp olive oil. 1 tsp chili flakes. Salt and pepper to taste. Fresh cilantro and sliced green onions for garnish. Shirataki noodles or spiralized zucchini noodles optional.
Instructions: In a large pot, heat olive oil and sesame oil over medium heat. Add garlic, ginger, and chili flakes. Saut for 1-2 minutes until fragrant. Pour in vegetable broth, coconut aminos, and rice vinegar. Bring to a simmer. Add shiitake mushrooms, zucchini, bell peppers, and cabbage. Cook for 5-7 minutes until vegetables are tender. Season with salt and pepper to taste. If using noodles, add them to the pot and cook according to package instructions. Serve hot, garnished with fresh cilantro and sliced green onions. Enjoy your delicious keto vegetable pho!
Prep Time: 15 minutes
Cook Time: 15 minutes
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