Low-Carb Faux Pho
Servings: 2
Calories: 191kcal
Ingredients
- 4 Kikkoman Shiro Miso
- .5 cup bean sprouts
- .5 oz porcini mushrooms
- 2 packages shirataki noodles
- 1 handful thai basil Regular basil will work if you can't find thai basil
- 4 eggs soft-boiled or medium-boiled
- 1 jalapeño optional
- 2 tbsp sesame oil
Instructions
Prep the salty eggs
- Medium or soft-boil 4 eggs and peel them
- Mix about 4 tablespoons of salt with water in a small bowl, and submerge the eggs. Put them in the fridge while you work on the other steps
Prep the mushrooms
- Follow the instructions on the packaging to start to re-hydrate the mushrooms. Do not throw away the water when you're done though - you'll be using that to make the soup!
Prep the noodles
- Heat a large frying pan with NO oil in it on medium-high heat. (This step is optional)
- In a colander or strainer, drain the noodles and run them under water to rinse thoroughly.
- Dry-cook the noodles for about 10 minutes, stirring occasionally.
- Once the noodles are "cooked", add a few tablespoons of sesame oil to the pan and stir to well-coat the noodles
Final Prep
- Boil the water for the soup according to the directions, mixing in the mushroom water. (This should be 2 2/3 cups of water combined)
- Slice the eggs in half
- Roughly tear the basil (if desired)
- Slice the (optional) jalapeño if you're going to be using it
Assemble!
- Add 2 soup packets to each large bowl, and mix with the boiling mushroom water and mix well
- Add the noodles
- Carefully arrange the basil, bean sprouts, jalapeño, eggs, mushrooms and whatever protein you're using in separate sections on top of the noodles
Nutrition
Calories: 191kcal | Carbohydrates: 12g | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 127mg | Potassium: 269mg | Fiber: 1g | Sugar: 2g | Vitamin A: 528IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg | Net Carbs: 11g