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Vegetarian Noodle Soup

Stefania Lamacchia
by Stefania Lamacchia on Feb 5, 2018 4:46:45 PM

By the time January ends, it seems like everyone is ready to send winter on its way. Without the frigid temperatures though, we really wouldn't have a good reason to cosy up at home with a bowl of your favourite soup. Our Vegetarian Noodle Soup, featuring Campbell's Ready to Use Pho Broth, will have you wishing (for a second) for more winter days.

Prep: 10 min Cook: 10 min Serves: 4 February-Veg-Noodle-Soup-Recipe-Longo's


  • 1 carton (900 mL) Campbell’s Ready to Use Pho Broth
  • 4 green onions, thinly sliced
  • 2 tbsp soy sauce or tamari
  • 1 tsp grated fresh ginger
  • 6 small Longo’s Cremini Mushrooms, thinly sliced 
  • 2 small carrots, julienned
  • 2 baby bok choy, quartered
  • Half 350 g pkg extra firm tofu, diced
  • 100 g flat rice noodles (about 1/4 pkg)
  • Sliced jalapeno peppers or Sriracha sauce (optional)
  • Fresh thai basil (optional)
  • Lime wedges (optional)


Bring broth, onions, soy sauce and ginger to a simmer in large shallow soup pot. 

Add mushrooms, carrots, bok choy, tofu and noodles. Cook, stirring, for about 8 minutes or until vegetables and noodles are tender.

Ladle into soup bowls and garnish with jalapeno, basil and lime if using. 

Per serving: 175 calories; 11 g protein; 4 g fat; 32 g carbohydrates; 2 g fibre; 6 g sugars; 990 mg sodium.  

TIP: Substitute bok choy for chopped broccoli, snow peas or baby spinach.


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Stefania Lamacchia
Written by Stefania Lamacchia

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