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Star Anise Foods Happy Pho Vietnamese Brown Rice Noodle Soup Shiitake Mushroom -- 4.5 oz


Star Anise Foods Happy Pho Vietnamese Brown Rice Noodle Soup Shiitake Mushroom
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Star Anise Foods Happy Pho Vietnamese Brown Rice Noodle Soup Shiitake Mushroom -- 4.5 oz

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Star Anise Foods Happy Pho Vietnamese Brown Rice Noodle Soup Shiitake Mushroom Description

  • Low Sodium
  • Easy To Make
  • Noodles & Spice Packet
  • Simply Add Fresh Ingredients

Wholegrain, All-Natural & Nutritious

Made with Wholegrain Brown Rice with Organic Green Tea

Excellent Source of Fiber (3g) & Protein (4g)

100% Recognizable Premium Ingredients

All Natural / Organic

Steam-Cooked Noodles, Never Fried

0g Trans Fat

Vegetarian/Vegan-Friendly

No Preservatives

No Artificial Flavors

No MSG

 

Perfect for Special Diets

Macrobiotic

Gluten Free

Low Sodium (Only 109 mg per serving)

Vegetarian/Vegan

No GMO, No Soy, No Egg, No Dairy

 

Unique & Eco-Friendly

Made with the World's ONLY Vietnamese Brown Rice Pho Noodles

100% Recycled Paperboard Packaging

 

Why Happy Pho?

Created from an Authentic Vietnamese Family Recipe

3 Popular Soup & Stir Fry Flavors

All Natural & Organic Ingredients

Convenient 5 Minute Meals

Free Of
GMO, soy, egg, dairy, gluten, preservatives, artificial flavors and MSG.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 64 g
Servings per Container: 2
Amount Per Serving% Daily Value
Calories222
Calories from Fat1
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium109 mg5%
Total Carbohydrate51 g17%
   Dietary Fiber3 g10%
   Sugars1 g
Protein4 g
Vitamin A0%
Vitamin C0%
Calcium1%
Iron5%
Other Ingredients: Brown rice noodles: brown rice, water, organic green tea, salt. Spice packet: organic star anise, organic saigon cinnamon, shiitake mushroom, spring onion, black cardamom, ginger.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Lemon Tortellini Soup

Nothing summers up a soup like a spritz of lemon and a sprig of dill! Make a summer meal out of this lemon tortellini soup recipe – a Greek twist on the Italian classic. Its creamy, lemony veggie broth is reminiscent of the traditional Greek soup avgolemono, yet it’s loaded with bite-sized pasta and a generous bunch of vibrant spinach. The addition of tortellini and spinach transform the light starter soup into a satisfying meal. Chill for a soup to beat the heat, or keep it steamy for a cozy evening meal. Don’t save leftovers more than a day as the tortellini can quickly lose their texture. Two White Soup Bowls are Filled With a Lemon Tortellini Soup Recipe, Filled With Fresh Dill, Lemon Slices and Tortellini | Vitacost.com/Blog

Lemon Tortellini Soup

  • 1 (12 oz.) bunch spinach, coarsely chopped
  • 1 bunch fresh dill (coarsely chopped)
  • 8 cups vegetable stock
  • 1 (10 oz.) pkg. tortellini
  • 2 lemons or 1/4 cup lemon juice
  • 4 large eggs
  • Salt and pepper to taste

Toppings

  • Extra virgin olive oil
  • Parmesan
  1. In large pot, bring vegetable stock to a boil.
  2. Add tortellini and cook 3 minutes. Remove tortellini from stock using slotted spoon and place into 4 bowls. Set stock and tortellini bowls aside.
  3. In medium bowl, whisk lemon juice, eggs and black pepper until combined.
  4. Bring stock back to low simmer. With ladle, gradually drizzle 1 cup stock into egg mixture, whisking constantly so the broth warms the eggs without cooking them.
  5. Pour warm egg mixture into simmering broth pot. Whisk 6 minutes or until mixture is slightly thick.
  6. Season with salt and pepper to taste.
  7. Remove from heat and add spinach and dill, stirring until wilted.
  8. Ladle soup into tortellini bowls and top with a drizzle of extra virgin olive oil and shaved parmesan.

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