Sunday, October 20, 2013

Pho Noodle Soup with Tofu

Ack! This week completely escaped me for food blogging!

Hopefully this week I will be more consistent.

This week also marks VegFest Minneapolis 2013! It is coming up already! I will be volunteering at the festival, so come check it out!!!! Lots of fun and food!

OK. So the photo above is a quick soup I threw together. Again, I got major help from the Pacific Vegetarian Pho Soup Base that I added to thinly sliced garlic and onions. I threw in vermicelli rice noodles, then removed from heat and stirred in some "power greens" which was a mix of spinach, baby kale and baby red chard (mainly spinach).

For the tofu: I grilled them on the George Foreman Grill for a bit, then slathered on some quick cilantro-ginger-hot pepper sauce, cut into mini triangles and set on top of the soup.

What can I say? The temperature is dropping here and soup is comforting and fairly easy to make.

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