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.
- 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
- 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.
- 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.