Vegan Pho- Anti-Cancer Recipes- cook for your life

Vegan Pho

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 11 ingredients
I love the simplicity of Vietnamese food. Classic Pho is a particular favorite when I feel under the weather. This delicious vegan pho version is super easy to make, and is a great candidate...

Ingredients

For broth:

  • 1 quart vegetable stock store bought or homemade
  • 3 tablespoons fresh ginger, sliced
  • 1 teaspoon miso
  • 1 tablespoon soy sauce
  • 1 jalapeno pepper, sliced thin

For soup:

  • 1 6 oz. package rice stick noodles (see Ann’s Tips)
  • 1 half carrot, sliced very thinly
  • 1 leek, julienned
  • ¼ cup sweet corn, off the cob
  • 2 shitake mushrooms, sliced very thinly
  • Cilantro leaves, for garnish

Nutrition Facts

Calories

199 cals

Fat

1 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

43 g

Sugar

3 g

Fiber

3 g

Protein

4 g

Sodium

406 mg

Directions

  1. In a medium saucepan, heat stock to a simmer.  Stir in the miso and soy.  Steep the ginger and a few slices of the jalapeno in the broth for 5 minutes and then strain if desired. If you like spicy food, simply leave them in.
  2. Separately, in a medium-sized pot, boil rice noodles until still al dente.  Transfer noodles to bowls.
  3. Garnish noodles with chopped vegetables and cilantro leaves.
  4. Bring broth to a boil and pour directly over the noodles. The boiling broth will lightly cook the vegetables. (see Ann''s Tips)

Chef Tips

Rice sticks cook in a trice. If you’re worried about overcooking them, soak them in boiling water until they are just al dente, and let them finish in the soup.
If you are on an anti microbial diet, cook the vegetables for 2-3 minutes in a little of the broth before adding them to the noodles.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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