AuthorLeah St John, CHN
RatingDifficultyBeginner

This Plant-Based Pho (Asian Noodle Soup) is one of our all-time favorite soup recipes! It’s warming, really yummy, and can be made in just over 30 minutes.

Best of all, it contains lots of veggies and immune-boosting ingredients such as garlic, ginger, cinnamon, and cloves, so it’s perfect for helping to prevent colds and flu during the wintertime.

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Yields8 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

 450 g rice noodles
 1 liter vegetable broth
 1 liter water
 10 medium Crimini (brown) mushroomssliced
 4 baby bok choysliced lengthways in 1/4's
 3 celery stalkssliced in half lengthways, stacked, and then sliced thinly diagonally
 2 large carrotsjulienned
 2 bunches spring onionssliced diagonally
 1 cup frozen shelled edamame
 ¼ cup organic tamari
 1 tbsp rice vinegar
 1 tbsp Garlic Ginger Paste
 1 Ceylon cinnamon stick
 2 whole star anise
 4 whole cloves
 1 limesliced into wedges
 Red pepper flakesoptional

1

If the rice noodles are thick, soak in cold water for 15 minutes while preparing the rest of the ingredients.

2

Put the cinnamon stick, star anise, and whole cloves in a spice bag or infuser, so they are easy to remove after cooking.

3

Once you have sliced the vegetables, add everything to a soup pot except the rice noodles, bok choy, edamame, and spring onions. Bring to a boil, cover with a lid, and reduce to a simmer. Continue to simmer for 10 minutes.

4

Add the edamame, and simmer for 5 minutes.

5

Remove the spice pouch or infuser containing the spices. Add the rice noodles, and stir them into the soup, then add the bok choy and spring onions. Simmer for 5 minutes.

6

Taste before serving, and add more tamari and/or rice vinegar to taste. Serve with lime wedges and sprinkle on some red pepper flakes if desired.

Notes
7

If you don't have any vegetable broth, use 2 vegetable stock cubes mixed in 1 liter of water instead. For 8 servings, there should be a total of 2 liters of liquid.

8

As this contains rice noodles, store any leftover soup immediately in the fridge and consume within 24-hours.

9

If you don't want to use rice noodles, you could use Soba (buckwheat) noodles instead.

Category

Ingredients

 450 g rice noodles
 1 liter vegetable broth
 1 liter water
 10 medium Crimini (brown) mushroomssliced
 4 baby bok choysliced lengthways in 1/4's
 3 celery stalkssliced in half lengthways, stacked, and then sliced thinly diagonally
 2 large carrotsjulienned
 2 bunches spring onionssliced diagonally
 1 cup frozen shelled edamame
 ¼ cup organic tamari
 1 tbsp rice vinegar
 1 tbsp Garlic Ginger Paste
 1 Ceylon cinnamon stick
 2 whole star anise
 4 whole cloves
 1 limesliced into wedges
 Red pepper flakesoptional

Directions

1

If the rice noodles are thick, soak in cold water for 15 minutes while preparing the rest of the ingredients.

2

Put the cinnamon stick, star anise, and whole cloves in a spice bag or infuser, so they are easy to remove after cooking.

3

Once you have sliced the vegetables, add everything to a soup pot except the rice noodles, bok choy, edamame, and spring onions. Bring to a boil, cover with a lid, and reduce to a simmer. Continue to simmer for 10 minutes.

4

Add the edamame, and simmer for 5 minutes.

5

Remove the spice pouch or infuser containing the spices. Add the rice noodles, and stir them into the soup, then add the bok choy and spring onions. Simmer for 5 minutes.

6

Taste before serving, and add more tamari and/or rice vinegar to taste. Serve with lime wedges and sprinkle on some red pepper flakes if desired.

Notes
7

If you don't have any vegetable broth, use 2 vegetable stock cubes mixed in 1 liter of water instead. For 8 servings, there should be a total of 2 liters of liquid.

8

As this contains rice noodles, store any leftover soup immediately in the fridge and consume within 24-hours.

9

If you don't want to use rice noodles, you could use Soba (buckwheat) noodles instead.

Plant-Based Pho (Asian Noodle Soup)
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