One of my favorite things about cold weather is soup. Actually I love soup all year round, I just end up making it more in winter time because it's so warm and satisfying.
This is an easy recipe for a flavorful pho-style soup using shirataki noodles (which are super low carb!) and it's my go-to when I need a noodle fix but don't want a high carb meal. The shirataki noodles are also great because they don't get soggy and squishy, so you can reheat this soup the next day and it will be just as good. Enjoy!
- 5 cups Organic Vegetable, Chicken or Beef Broth
- 3/4 tsp Star Anise
- 1 tbsp Whole Cloves
- 2 servings Cinnamon Stick (approx. 3 inches in length each)
- 1 1/2 Tbsp Tamari
- Sea Salt & Black Pepper (to taste)
- 3 Tbsp Miso Paste
- 4 cups Shiitake Mushrooms, sliced
- 4 cups Baby Bok Choy, sliced
- 14 oz (2 packages) Miracle Noodles, Angel Hair or Fettuccini
- 2 cups Organic Bean Sprouts
- 1 cup Thai Basil (stems removed)
- 1 cup Cilantro (chopped)
- 2 Tbsp Toasted Sesame Oil
- Organic Sriracha to taste
- Add the vegetable broth, star anise, whole cloves, cinnamon sticks and tamari to your slow cooker. If you choose to add chicken or meat, add it now. Cook on high for 4-6 hours. Strain the contents and pour the broth into a large pot.
- Season the broth generously with salt and pepper. Add the miso paste, mushrooms and bok choy to the broth and bring to a simmer over medium-high heat. Let simmer for about 5 minutes or until the veggies are soft.
- Meanwhile, empty the noodles into a colander and rinse for 1-2 minutes.
- Divide the noodles, mushrooms, bok choy and then the broth into bowls. Top with bean sprouts, Thai basil and cilantro and drizzle sesame oil over each serving. Serve immediately and enjoy!
- No Shirataki Noodles: Use rice or soba noodles instead.
- Add Protein: Add 8-10 oz of organic chicken or grass-fed beef to slow cooker contents. To keep it vegan, add organic tofu to the slow cooked broth at the same time as the vegetables.