Zoodle Pho

Alright guys. You asked for it, and here I am to provide the most vague, unspecific recipe you could possibly imagine. I'm writing a food blog, who even am I? Truth be told, I LOVE cooking, and I haven't really had the appropriate space to do it in quite some time, so having a huge kitchen and people to cook for is bringing the joy of cooking to my life once again. I'm one of those girls that sort of does a pinch of this and a dash of that, so don't ever expect a specific measurement from me. Not ever. All that to say, I make some pretty dang good food, so get ready to let the creative cooking juices flow!


On the docket today is zoodle pho. It's not really technically pho, but we'll pretend it's more than just regular soup. Here's what you'll need to prep!

  • Soup stock of basically any kind: You could definitely make this yourself, but this is the condensed time version so I used a combo of pre-made chicken and mushroom broth for a little earthier taste.
  • 2 chicken breasts
  • 3 zucchinis (you'll see many more than that in the photo, but that's because I'm dumb and overdid it)
  • 3 oyster mushrooms
  • 1 bunch of radishes
  • A handful of fresh green beans
  • Carrots
  • Cilantro
  • Green Onions
  • Bean Sprouts
  • Lime
  • Sriracha or Tapatio 

Okay, since I made a mass quantity of this soup, I used equal parts chicken stock, mushroom stock, and water. You'll start out with your stock in a stock pot and bring it to a boil. Add any spices that you'd like in there. I put in a little basil, bay leaf, red pepper flake, and garlic. Once it's at a rolling boil, you'll throw your two chicken breasts in to cook, then focus on your veggies.


This is easily the most fun part. You'll chop the ends off of your zucchini and put it through the zoodler. (I know it's called a spiralizer, but I like calling it a zoodler better. It's just more fun.) This is the one I use, and I'm no professional, but it certainly gets the job done. I use the curly cut blade and it's the perfect size and consistency to mimic a soup noodle. Then you'll thinly slice the carrots (you can also use a peeler for that if you prefer), cut the green beans in half, quarter your radishes, and clean and slice your mushrooms. 

At this point, your chicken is probably just barely cooked through. You'll pull it out with tongs and pour in all the veggies you've just prepared (cilantro, green onions, and bean sprouts are for the garnish, so hang onto those for now). Thinly slice the chicken breast and set it aside until your soup gets a good rolling boil going again. You can take this time to prep your garnishes. Slice the green onion, chop the cilantro, and cut your limes in half. When the boil returns, throw the chicken back in, pop a lid on there, lower the heat, and let it simmer as long as you want. (See how incredibly unspecific I can be??) I usually take this time to clean up, do the dishes, set the table, etc. Then, whenever you're ready and it's smelling good, get ready to eat!


Bean sprouts, cilantro, and green onion are the perfect garnish, and I recommend squeezing at least half a lime of juice and some Tapatio into the broth to give it a little more spice. 


By the way, you may not think it works for summer, but it wayyy does. Try it out and let me know what you think! If you improve on it, tell me your secrets.

Bruk MarshComment