Basic Vegan Pho

If there’s one thing every parent knows, it’s that children love noodles.  No matter what day it is, Charlotte is always happy to have noodles in her life.  Whether it be spaghetti, rotini, farfalle, or rice fettuccini, Asian or Italian, I know I can count on her to empty her bowl.  Unfortunately, it’s not always the healthiest option, but I’ve found ways to bump up the nutritional value of our pasta dishes. 

One of our favorite noodle dishes lately has been Asian noodle soup or “pho.”  This has become a go-to because it’s so easy and quick, perfect for a busy evening of cycling or hiking with my baby girl.  I’ve been posting pics of this soup on my Instagram page, and so many people have asked for the recipe that I figured I may as well share it here. 

The great thing about this dish is its versatility.  You can change it up by just using whatever veggies you have in the kitchen, by making it a little spicy, or by switching up your protein.  I’ll give you my basic recipe, which is ridiculously simple, and then you can experiment and have some fun with it.

Basic Vegan Pho

1 32 oz container of vegetable broth (I used Aldi organic broth)

2-3 tbsp. Braggs Liquid Aminos (or soy sauce/tamari)

4-5 cloves garlic, minced

1 tsp fresh ginger, minced

8 oz mushrooms, thinly sliced

1-2 stalks celery, thinly sliced

2 cups chopped greens of choice (I love kale and cabbage. Bok choi and spinach are also amazing.)

Asian style rice noodles of choice (I use the ones that are in single serving bundles that are sold at Asian grocery stores.)

Protein of choice, cooked and set aside (I like to add sautéed tofu, tempeh, or Gardein “beef” tips.)

optional: 1-2 tsp hot pepper oil (depending on your tolerance for spice)

Optional Veggies:  zucchini, okra, carrots, green beans, bell pepper 


Toppings:  Lime wedges, chopped scallions, chopped peanuts, sprouts, cilantro, basil, parsley, more pepper oil, etc.

Directions:  Using a sauce pan, add broth, garlic, ginger, and Bragg’s Liquid Aminos, and bring to a boil.  Once boiling, add the sliced/chopped vegetables.  Allow the veggies to boil in the broth for 15 minutes or until softened.  At that point, add the noodles and allow to soften, which should only take about five minutes.  Once the noodles are cooked, remove from the heat and spoon into serving dishes.  Before serving, add the protein, sprouts, and any other toppings you’d like. 



I love getting your feedback, so if you try this, let me know how it goes or if you have suggestions to improve the recipe.  Thanks for following along with me.