I had left over roasted vegetables. Not sure how I wanted to eat them; I decided to make a gluten free vegetable Pho soup.
The night before, I had roasted mushrooms, red onion, zucchini, peppers, celery, broccoli and a clove of garlic in a little olive oil, drizzle of vegetable broth and fresh ground pepper.
So I dumped the leftovers in a pot, put in a full package of Campbell’s beef broth, a heaping 1/4 teaspoon of Chinese Five Spice, tablespoon of Gluten Free Soy Sauce, tablespoon of Worcestershire sauce and let it simmer.
In another pot, I cooked up al dente rice vermicelli noodles.
I placed the cooked noodles on the bottom of the bowls. Then poured in the soup!