Although tofu may usually be found in the Vietnamese soup pho, it is generally made with broth and is therefore not at all acceptable for vegans. We chose edamame, tofu, and soybean sprouts as “soup garnishes” in addition to rice noodles, and we garnished the vegan pho with fresh herbs and spring onions.
- 4 ounces rice noodles
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon soy sauce or tamari
- 1 tablespoon fresh lime juice
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 2 garlic cloves, minced
- 1 small onion, thinly sliced
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms (such as shiitake or cremini)
- 1 cup sliced bok choy or spinach
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
- Optional toppings: sliced green onions, chopped peanuts, sriracha sauce
- Cook the rice noodles according to the package instructions. Drain and set aside.
- In a large pot, heat the sesame oil over medium heat. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
- Add the carrot, bell pepper, mushrooms, and bok choy or spinach to the pot. Cook for an additional 3-4 minutes until the vegetables begin to soften.
- Pour in the vegetable broth, coconut milk, soy sauce or tamari, and lime juice. Stir well to combine. Bring the soup to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.
- Taste the soup and adjust the seasonings if needed, adding more soy sauce, lime juice, or salt as desired.
- Divide the cooked rice noodles among serving bowls. Ladle the hot soup over the noodles.
- Garnish with fresh cilantro leaves and serve with lime wedges on the side.
- Optional: Add toppings such as sliced green onions, chopped peanuts, or a drizzle of sriracha sauce for extra flavor.
- Calories: 250-300
- Total Fat: 12-15g
- Saturated Fat: 9-11g
- Carbohydrates: 30-35g
- Fiber: 4-6g
- Sugar: 4-6g
- Protein: 5-8g
- Sodium: 800-1000mg