Gluten-Free Veggie Pho with Adzuki Bean Noodles

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It may look like ramen, it may look like pho, but this noodle dish is totally faux (it also makes us want to bust out in rhymes). While most Asian-inspired noodle bowls are made with rice or wheat noodles, this gluten-free version calls for ruby-red adzuki bean spaghetti! Bringing both color and flavor to this dish, this bean-based pasta is loaded with organic, plant-based protein. You can totally modify this dish to fit any diet or lifestyle. For example, if you’re vegan, omit the eggs and swap the chicken broth for vegetable stock. No matter which way you prepare this recipe, you and your dinner dates will love it!

Gluten-Free Asian-Inspired Soup with Adzuki Bean Noodles |

Serves 4


8-oz. pkg. Explore Cuisine Adzuki Bean Spaghetti
1-oz. pkg. dried mushrooms
4 soft-boiled eggs, peeled
4 green onions, green and white parts sliced, divided use
2 large carrots, peeled and grated
2 cloves garlic, minced
3 cups gluten-free chicken broth
1/2 cup bean sprouts
1/4 cup sake
1 Fresno (or any red) pepper, sliced
1 Tbsp. freshly grated ginger
1 Tbsp. grapeseed oil
1 tsp. sesame oil
2 Tbsp. gluten-free soy sauce
2 Tbsp. baking soda
2 Tbsp. kosher or fine sea salt
Sriracha or favorite hot sauce, to taste


  1. In large pot of boiling water, sprinkle in salt and baking soda. Add spaghetti and cook until al dente, about 6 minutes. Drain.
  2. While spaghetti cooks, heat grapeseed oil in soup pot or Dutch oven over medium-high heat to prepare broth. Add garlic, ginger, green onion whites and carrots. Cook until vegetables soften, about 5 minutes.
  3. Add chicken broth, dried mushrooms, sake, soy sauce and sesame oil to broth. Cook until mushrooms soften, about 10 minutes.
  4. Add cooked spaghetti to broth and heat through. Divide evenly into four bowls and garnish with soft-boiled egg, remaining green onions, bean sprouts and pepper slices. Drizzle with sriracha and slurp away!