Vietnamese-Style Soup with Broccoli and Quinoa

cooking.nytimes.com

Doug Hales

1 recipe vegetarian pho broth

6 ounces firm tofu, cut in dominoes

Soy sauce to taste (optional)

3 cups cooked quinoa

3 broccoli crowns, broken into florets and cut in slices ¼ inch thick

A 3-inch piece of white radish, peeled and cut in 1½-inch julienne

½ cup Asian or purple basil leaves, slivered if large, left whole if small

4 scallions, chopped

1 cup chopped cilantro

2 to 4 bird or serrano chilies, sliced thin or finely chopped (to taste)

6 mint sprigs

3 to 4 limes, cut in wedges

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer