Vegan Pho

Name: Vegan Pho
Prep time: 20

5 out of 5 stars (based on 11 reviews)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

11 ingredients

We love the simplicity of Vietnamese food. Classic Pho is a particular favorite when feeling under the weather. This delicious vegan pho version is super easy to make, and is a great candidate for our...

Ingredients

For broth:

1 quart vegetable stock store bought or homemade
3 tablespoons fresh ginger, sliced
1 teaspoon miso
1 tablespoon soy sauce
1 jalapeno pepper, thinly sliced

For soup:

1 6 oz. package rice stick noodles (see Chef Tips)
1 half carrot, very thinly sliced
1 leek, julienned
¼ cup sweet corn, off the cob
2 shitake mushrooms, very thinly sliced
Cilantro leaves, for garnish

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Nutrition Facts

Calories

200 cals

Fat

1 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

44 g

Sugar

3 g

Fiber

3 g

Protein

4 g

Sodium

406 mg

Directions

In a medium saucepan, heat stock to a simmer. Stir in the miso and soy. Steep the ginger and a few slices of the jalapeno in the broth for 5 minutes and then strain if desired. If you like spicy food, simply leave them in.
Separately, in a medium-sized pot, boil rice noodles until still al dente. Transfer noodles to bowls.
Garnish noodles with chopped vegetables and cilantro leaves.
Bring broth to a boil and pour directly over the noodles. The boiling broth will lightly cook the vegetables. (see Chef Tips)

Chef Tips

Rice sticks cook very quickly. If you’re worried about overcooking them, soak them in boiling water until they are just al dente, and let them finish in the soup.
If you are on an anti microbial diet, cook the vegetables for 2-3 minutes in a little of the broth before adding them to the noodles.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society