An image of a bowl of plant-based pho.

Plant-Based Pho (Asian Noodle Soup)

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.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course, Soup
Servings 8

Ingredients
  

  • 450 g rice noodles
  • 1 liter vegetable broth
  • 1 liter water
  • 10 medium Crimini (brown) mushrooms
  • 4 baby bok choy
  • 3 celery stalks
  • 2 large carrots
  • 2 bunches spring onions
  • 1 cup frozen shelled edamame
  • 1/4 cup organic tamari
  • 1 tbsp rice vinegar
  • 1 tbsp Garlic Ginger Paste
  • 1 Ceylon cinnamon stick
  • 2 whole star anise
  • 4 whole cloves
  • 1 lime
  • Red pepper flakes

Instructions
 

  • If the rice noodles are thick, soak in cold water for 15 minutes while preparing the rest of the ingredients.
  • Put the cinnamon stick, star anise, and whole cloves in a spice bag or infuser, so they are easy to remove after cooking.
  • 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.
  • Add the edamame, and simmer for 5 minutes.
  • 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.
  • 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

  • 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.
  • As this contains rice noodles, store any leftover soup immediately in the fridge and consume within 24-hours.
  • If you don't want to use rice noodles, you could use Soba (buckwheat) noodles instead.