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- Makes 4 bowls
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This scrumptious one-pot recipe is packed to the brim with fresh ingredients to create a soupy noodle dish that’s similar to Vietnamese pho. A simple veggie broth is elevated with the addition of garlic, ginger, and crushed red pepper to really turn up the slurpability of the vermicelli noodles. Umami-rich enoki mushrooms and earthy bok choy get delightfully tender in the warm broth, while nutrient-dense tofu and slightly sweet adzuki beans add heft to the delicate noodles. If you’re a fan of spicy food, add a drizzle of sriracha just before serving and enjoy!
For more noodle bowl recipes, check out these tasty ideas:
- Vietnamese Noodle Bowls with Ginger-Lime Meatballs
- Dan Dan Mian Noodles
- Vegan Pancit with Vegetables
- Spring Roll Bowls
By Shelli McConnell,
Ingredients
- 1 32-oz. carton low-sodium vegetable broth
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- ¼ teaspoon crushed red pepper
- 3 to 4 heads baby bok choy, roughly chopped (1 lb. total)
- 1 15-oz. can no-salt-added aduki beans, rinsed and drained (1½ cups)
- 1 cup matchstick-cut red bell pepper
- ½ of a 14-oz. package lite firm tofu, drained, cut into ¼-inch cubes
- 1 tablespoon miso paste, mixed with 2 tablespoons water
- 1 8-oz. package dry thin brown rice noodles (rice vermicelli), broken
- 4 oz. fresh enoki mushrooms
- ¼ cup bias-sliced scallions
- ¼ cup shredded radishes
- ¼ cup thinly sliced fresh Thai basil
- 2 teaspoons black sesame seeds
- Sriracha sauce (optional)
Instructions
- In a large pot combine broth, garlic, ginger, crushed red pepper, and 2 cups water. Bring to boiling. Stir in bok choy, beans, bell pepper, and tofu. Reduce heat. Simmer 2 minutes or until bok choy is tender.
- Stir in miso paste. Turn off heat. Stir in noodles, mushrooms, and scallions. Let stand 3 to 5 minutes or until noodles are softened. Spoon into bowls and top with radishes, basil, and sesame seeds. If desired, serve with sriracha sauce.
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Comments (15)
(5 from 3 votes)I have made many FoK recipes and need to use what I have on hand-- spinach/greens for bok choy, basil for specific basil, my fav beans any kind, etc and we've enjoyed all of them. Check Google to find suitable subs--
Never fear...if you can't find something in your store, you can substitute...no aduki beans, substitute red kidney or black beans; regular basil can be used instead of Thai basil, udon or even regular noodles can be substituted for rice noodles. Hope that helps.
I have not made the recipe yet, but plan to. For Adzuki beans, (and other beans also) I order the beans from Azure Standard in bulk. Then I soak at least 24 hours to reduce phytic acid, rinse well and pressure cook in an instant pot. These don’t take long and I’m still experimenting to get the time right. Then I weigh out about 15 oz portions and freeze in ziplocks. I try not to use store bought cans. Looking forward to trying this one.
Please consider noting alternative ingredients, e.g. for book choy and adzuki beans.
I live in the boondocks too! I use dried as they are easy to cook and I can keep them on hand.
As usual, 1/2 the ingredients aren’t available where I live. How about some recipes for every day people living in Anywhere USA?
Where does one find canned adzuki beans? I’ve looked in three different stores locally. No, I won’t order from Amazon.
Adzuki beans are often labeled small red beans. If you can find cans of small red beans, that’s it. If not sub for kidney beans. Thai basil o often find in Asian Markets locally.
I recently found out that Adzuki beans are also written as aduki beans, or red beans. Helped me, hope this helps you too.
A lot of the ingredients I don’t know where to find. Like Thai basil? Adzuki beans? I have some brown rice noodles but guess I’ll pass and find a simpler recipe.
Hi, I’ve not made this recipe yet: I’m not sure that it won’t spike my blood sugar due to the noodles, which are very carb heavy - fibre light.
It was good, we added oyster sauce and a little toasted sesame oil, to each bowl after we tasted it for a little more depth.
Very tasty! With all the chopping it took me longer than 30 min. But it was worth it:) Thank you!
Prepping always takes about twice or three times as long as a recipe declares. It takes me at least 20 minutes to gather ingredients and then the measuring, chopping, washing, etc. begins.
This recipe was delicious and easy to make. I substituted small red beans in place of adzuki. I plan to make this dish often.