Low Cal Faux Pho with Bone Broth

Bone broth pho with shirataki “miracle noodles”

This is another creative use of bone broth, which is so nourishing and healing. Bone broth has anti-inflammatory qualities, is high in vitamins, minerals and amino acids. Beef bone broth would be the traditional vehicle for pho. I like to combine beef and chicken bone broth but either alone will work well too. I like to add a lot of organic veggies to my pho too. Instead of rice noodles I’m using Japanese shirataki noodles (also known as Miracle Noodles,) which are made from a yam-like tuber called Devil’s Tongue in Japan. They have almost no carbs or calories to speak of, making them keto-friendly.

Ingredients

1 quart prepared bone broth - chicken or beef or a combination of both

1/2 onion, sliced thinly

2” nob of ginger peeled and sliced thinly

1/2 cinnamon stick

1 pod green cardamom or 1 pinch of powdered cardamom

1/8 tsp coriander seed or a scant 1/8 tsp powdered coriander

1 pod star anise

1/2 tsp black peppercorns

1 tbsp + 1 tsp premium fish sauce (such as Red Boat)

1 pkg shirataki “miracle noodles” (these can be found at natural foods markets and Japanese markets)

1 carrot, peeled and sliced into thin rounds

2 cups pre-washed baby spinach or 1 whole stem of bok choy sliced into 1/2” slices, stems separated from leaves

6 fresh shiitake mushrooms trimmed and sliced

1 cup mung bean sprouts, rinsed

1/4 cup torn leaves of Thai basil and/or mint and/or cilantro leaves

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Preparation

Combine bone broth, onion, ginger, chopped mushroom stems and spices in a large saucepan. Gently bring to a boil, then cover and simmer on low for 30 minutes.

Strain out the solids and replace bone broth in saucepan. Bring to a boil and lower heat to medium low. Add mushrooms, bok choy stems and carrots if using. Simmer for 5 minutes then add bok choy leaves or spinach. Simmer for another 3-5 minutes, depending on how firm or soft you like your vegetables.

Shirataki noodles can be found at many Asian grocery stores, particularly Japanese markets. They’re also marketed as Miracle Noodles at some natural foods markets.

Then add drained shirataki, bring back to a simmer and simmer for 2 minutes.

Serve in a ramen bowl. Top with fresh herbs, bean sprouts and if desired, a squeeze of lime.

For bonus health points season it with this probiotic sriracha sauce. Don’t put it in piping hot soup because the heat may destroy some of the probiotics; just wait a few minutes for it to cool down first.

Here’s another version of the dish using different vegetables I had on hand— just add bean sprouts and fresh herbs plus a squeeze of lime