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Pho Vegan Noodle Soup
This is a very versatile recipe, allowing you to create a dish with a wide variety of flavours.
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Course
Soup
Cuisine
Asian
Servings
2
people
Calories
549
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1
tbsp
vegetable oil
2
star anise
roasted
2
2"
cinnamon
2
clove
garlic
minced
2
medium
onion
chopped
1
large
carrot
chopped
1
white radish
chopped
300
g
cabbage
chopped
2
coriander roots
4
shiitake mushroom
chopped
396
g
tofu
diced
3
l
water
1
tbsp
palm sugar
1
tsp
salt
½
tsp
black pepper
ground
½
tbsp
mushroom sauce
½
tbsp
soy sauce
4
oz
noodles
Instructions
Set the pot and on the stove to medium heat, add oil.
Saute the Star Anise and cinnamon for 2 - 3 minutes.
Add the minced garlic, and saute for another 2 minutes.
Add the onion, shiitake mushrooms and carrot, and cook for 3-4 minutes.
Add the coriander roots, white radish and cabbage.
Add 3 litres of water and bring to a slow boil, cook for 30 minutes.
At the end of the cooking time, add the soy sauce, then remove it from the stove.
Remove the vegetables from the broth and set aside.
Add the palm sugar, salt, black pepper and tofu.
Simmer for a couple of minutes, then add the mushroom sauce, and soy sauce. Stir well and simmer for 2 - 4 minutes.
Boil the noodles until soft and put them in the bowls.
Pour in the tofu broth and serve.
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Nutrition
Calories:
549
kcal
Carbohydrates:
86
g
Protein:
31
g
Fat:
11
g
Saturated Fat:
1
g
Polyunsaturated Fat:
6
g
Monounsaturated Fat:
3
g
Trans Fat:
0.01
g
Sodium:
1616
mg
Potassium:
1179
mg
Fiber:
14
g
Sugar:
23
g
Vitamin A:
6304
IU
Vitamin C:
104
mg
Calcium:
465
mg
Iron:
6
mg
Keyword
chicken soup, soup, vegan-friendly
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