Low-Carb Zoodle Vegetable Pho

Recipe Benefits

• This dish is keto-friendly and rich in vitamins, minerals, and antioxidants.
• The variety of vegetables provides essential nutrients like vitamin C, vitamin A, and fiber, promoting gut health and immune function.
• The ginger and spices add anti-inflammatory properties, while the low-carb content helps maintain ketosis, making it ideal for those following a ketogenic diet.

Ingredients

For 4 servings:

• 4 medium zucchini
• 1 teaspoon kosher salt
• 3 tablespoons olive oil, divided
• 1 large white onion, peeled and quartered
• 3-inch piece of fresh ginger, peeled and diced
• 4 star-anise pods
• 3 whole cloves
• 2 cinnamon sticks
• 2 cardamom pods
• 2 teaspoons whole coriander seeds
• 8 cups low-sodium vegetable stock
• 8 ounces shiitake mushrooms, thinly sliced
• 2 heads baby bok choy, halved
• 1 carrot, thinly sliced
• 1 cup broccoli florets
• 1 cup snow peas
• 1⁄2 cup bean sprouts
• 1 lime, quartered
• 2 scallions, sliced

Instructions

1. Cut off the ends of the zucchini and use a spiralizer or vegetable peeler to create noodles. Season with salt, place in a colander, and let sit for 20 to 30 minutes to draw out excess moisture.
2. Heat 1 tablespoon of olive oil in a Dutch oven or large stockpot over medium-high heat. Add the onion and ginger, sautéing for about 7 minutes until slightly charred.
3. Reduce heat to medium. Add star anise, cloves, cinnamon sticks, cardamom pods, and coriander seeds. Stir for 2 to 3 minutes until fragrant.
4. Pour in the vegetable stock and bring to a simmer. Cover and cook for 25 minutes, allowing the flavors to meld.
5. Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Sauté the shiitake mushrooms for 5 to 6 minutes, stirring occasionally, then set aside.
6. In the same pan, add bok choy, carrot, and broccoli. Sauté for 7 to 8 minutes, then add snow peas and cook for another 3 minutes.
7. Remove the onion, ginger, and spices from the stock with a hand strainer. Add the sautéed mushrooms and vegetables, except for the zucchini noodles, to the stock.
8. Heat the remaining 1 tablespoon of olive oil in the sauté pan over medium-high heat. Once hot, add the zucchini noodles and toss with tongs for 2 minutes until slightly softened.
9. To serve, ladle the hot vegetable broth and cooked vegetables into bowls. Add generous zucchini noodles and top with bean sprouts, lime quarters, and scallions.

Nutritional Information

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