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Quick & Easy Vegan Pho with Creamy Miso Broth

A quick, easy and creamy vegan pho. Both healthy and comforting. This one is perfect for those cold winter days when we want a a healthy and warming soup.
Course Appetizer, Main Dish, Side Dish
Cuisine gluten-free, vegan, vegetarian, Vietnamese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 people
Calories 286kcal

Ingredients

  • 2 tsp miso white shiro
  • 4 cups vegetable broth
  • 1/2 tsp fresh ginger , grated
  • pinch chili flakes
  • 2 kaffir lime leaves
  • 1 tbsp tamari
  • 100 g extra firm tofu
  • 1 sweet potato small (optional)
  • 135 g soba noodles
  • 1 bok choy (or two baby bok choy)
  • 100 ml canned coconut milk
  • 1/2 lime , juiced
  • 2 green onion , diced (for topping)
  • peanuts , chopped(for topping)
  • fresh cilantro , chopped (for topping)

Instructions

  • In a small bowl add miso with a splash hot water. Whisk to combine. Then pour miso liquid into a large pot with vegetable broth, ginger, chilli flakes, lime leaves and soy sauce. Simmer for 5 minutes.
  • Chop tofu into small bite sized cubes, and spiralize sweet potato into noodles. Add tofu and sweet potato noodles to pot and simmer for 1-2 minutes. Then add soba noodles and cook for 5 minutes, or as directed on package. Chop bok choy and add to soup. Finally, pour in coconut milk and lime juice, stir to combine.
  • Divide pho into bowls and top with chopped peanuts, green onion and cilantro.

Notes

Whisking miso with a little bit of hot water before starting will stop it from clumping.
Optional to use water over vegetable broth.

Nutrition

Calories: 286kcal | Carbohydrates: 48g | Protein: 12g | Fat: 7g | Saturated Fat: 6g | Sodium: 1759mg | Potassium: 935mg | Fiber: 5g | Sugar: 8g | Vitamin A: 17959IU | Vitamin C: 100mg | Calcium: 268mg | Iron: 4mg