Vegetarian Noodle Soup Recipe

Name: Vegetarian Noodle Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 carton CAMPBELL’S® Ready To Use Pho Broth; 4 medium green onion, finely sliced; 1/2 tsp ginger, freshly grated; 1 tbsp soy sauce or tamari; 2 medium carrots, peeled and julienned; 6 mini bella, white or cremini mushrooms, finely sliced; 3 baby bok choy, quartered; 200 grams extra firm tofu, diced; 100 grams flat rice noodles

Ingredients

1 carton CAMPBELL’S® Ready To Use Pho Broth
4 medium green onion, finely sliced
1/2 tsp ginger, freshly grated
1 tbsp soy sauce or tamari
2 medium carrots, peeled and julienned
6 mini bella, white or cremini mushrooms, finely sliced
3 baby bok choy, quartered
200 grams extra firm tofu, diced
100 grams flat rice noodles

	PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD 4 servings

Instructions

In a large soup pot or Dutch oven combine Campbells Pho Broth with green onion, ginger and soy sauce.
Bring the broth to a simmer and add carrots, mushrooms, baby bok choy, tofu and rice noodles.
Cook for 8-10 minutes or until vegetables are softened and noodles are cooked through.
Serve with sliced jalapeno, fresh Thai basil and lime wedges.

Side Dishes Soups