Such a simple clean dish to prepare and helps clean out the veggie drawer for shopping tomorrow! I like to mix up my pho flavors and not always go so Asian, so you can be creative with the ingredients you have!

As always, to start my broth, I used organic vegetable stock. Then I added in 2 minced garlic cloves and 1 teaspoon of ginger. Next, about 2 tablespoons of Tamari and liquid aminos. I cleaned out the veggie drawer and added in sliced green onion, mushrooms, green pepper and some spirilized carrots. I use healthy buckwheat noodles but I love this idea with the carrots because you can cut back on the noodles by half by using the healthier option of the carrot noodles.

My two fav ingredients that really pack a punch to the dish are jalapeños and purple basil.

If I had some tofu I would have added some in for some protein. I also forgot to throw in the edamame!

Mix it up, grab what you have and enjoy a nutritious Pho any day!