Pho! An amazing soup, that's perfect for a make-ahead treatment. Eat this bowl of Pho (pronounced fuh, if you’re so inclined) like you know what you’re doing. A little of this, a little of that, and voila! Lunch is served.

 
Makes 4 servings

What you need 

6 cups low-sodium chicken broth
3 tablespoons tamari or soy sauce
2 tablespoons Tessemae's Green Goddess
1 tablespoon sesame oil
½ teaspoon fish sauce (we like Red Boat)
1 small chili pepper, thinly sliced
½-inch piece of ginger, peeled
1-inch piece of lemongrass (optional), bruised with the dull side of knife and sliced
8 oz dry rice noodles
2 cups cooked, shredded chicken, for serving
2 cups sliced shitake mushrooms, for serving
2 limes, cut into wedges, for serving
1 cup cilantro leaves, for serving
 
 

What you do

1. Combine chicken broth, tamari, Green Goddess, sesame oil, fish sauce, chili, ginger, and lemongrass (if using) in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for about 10 minutes.
2. Remove from heat and strain out solids.
3. Divide noodles, chicken, mushrooms, lime wedges, and cilantro between four lunch containers.
4. Each morning, pour ¼ of broth mixture into a container and before lunch, return broth to a boil. Pour broth over noodles and let sit 10 minutes, then devour.