15-Min Chicken Pho Broth Bowl
Aromatic Vietnamese chicken noodle soup built on a quick miso-broth shortcut instead of a 3-hour simmer. Fresh herbs and rice noodles finish it hot and ready in under 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
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Ingredients
- 2 cups rotisserie chicken, shredded
- 4 oz rice noodles (dried, thin)
- 6 cups chicken broth
- 2 tbsp miso paste (white or red)
- ½ cup fresh herbs (cilantro, basil, mint), chopped
- 1 whole lime (halved)
Instructions
- 1
Bring broth to a boil in a large pot over medium-high heat, about 4 minutes.
- 2
Stir miso paste into a small bowl with 1/4 cup hot broth until smooth, then whisk back into the pot.
- 3
Add rice noodles and simmer until tender, about 4 minutes, stirring occasionally.
- 4
Stir in shredded chicken and cook until heated through, about 1 minute.
- 5
Divide between bowls and top with fresh herbs. Serve with lime wedges on the side.
Tools you’ll need
- large pot
- small bowl
- whisk
- spoon
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