Cuisine: Asian
Yields: 1 Serving Difficulty: Easy
Ingredients
Adjust Servings
- Broth
- Toppings
Instructions
- In a large saucepan, combine vegetable broth, fish sauce, gluten-free soy sauce, rice vinegar, garlic and ginger and bring to boil. Turn to simmer until serving.
- In a large skillet over medium, sear scallops in almond oil, turning once until golden brown on both sides and opaque about 4 minutes a side. Remove from pan.
- Add 1 tbsp olive oil to pan and sauté mushrooms with garlic and shallot until just tender. Remove from pan. Add 1 tbsp olive oil to pan and cook mustard greens until just wilted.
- Add pho noodles to broth and cook 4-5 minutes. Divide broth and noodles between 4 bowls. Top with scallops, mushrooms, mustard greens and sprinkle with mint, cilantro, basil and Gomasio.