Vegan Pho Soup

Today when I awoke, the temperature was a chilly 10 degrees! When arctic blasts descend on New England, my thoughts turn to hot soup. And because I like healthy soups, low in fat and salt, I used unsalted vegetable stock as a base. Mushrooms and tofu combined with the noodles create a flavorful filling low caloric soup. Did I mention that this soup s easy to make?

And with the frigid weather predicted for the next week, I’ll be warming up with healthy homemade soups.


  • 10 cups unsalted vegetable stock, Kitchen Basics®

  • 1 onion, peeled and halved 

  • ¼ organic coconut liquid aminos Braggs®

  • 8 cloves garlic, coarsely chopped

  • 2 (3 inch) cinnamon sticks

  • 2 teaspoons ground ginger

  • 2 pods star anise

  • 2 bay leaves


      1 (16 ounces) package thin rice noodles (such as Thai


  • 2 tablespoons vegetable oil, or as needed 

  • 2 (14 ounces) packages firm tofu, drained and cut into 1/4-inch slices

  • 8 ounces enoki mushrooms

  • 4 scallions, thinly sliced

  • ½ cup coarsely chopped cilantro

  • 1 lime, cut into wedges 

  • 2 jalapeño peppers, sliced into rings

  • ¼ cup mung bean sprouts

  • ¼ cup Thai basil leaves, torn into bite-size pieces


  • Step 1 Place vegetable stock, onion, coconut liquid, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.

  • Step 2  Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.

  • Step 3 Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.

  • Step 4 Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Ladle hot broth into serving bowls. Top with scallions and cilantro. Ladle in hot broth.

  • Step 5 Serve lime wedges, jalapeño peppers, bean sprouts, and basil alongside for garnishing each bowl. Serves 6 in small bowls and 4 in generous sized bowls.




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