Vegan Pho soup #healthyfood #dietketo

Vegetarian Pho soup! So incredibly flavorful, solid and much simpler to make than you would might suspect. Pho is comfort nourishment at its best, stuffed with crisp, sound fixings and delectable rice noodles. Nothing beats a steaming hot bowl of pho! A spectacular Whole Food Plant Based soup, no oil, no sugar, no very prepared fixings, and gluten free.

Do you know what I cherish about Pho? Everything! Veggie lover pho is so unimaginably sound and heavenly. As I would see it the steaming hot, fragrant soup heaped high with a wide range of new vegetables and herbs makes you feel so supported.

Customary pho juices ordinarily takes a long time of stewing to get the flavors perfectly. This variant can be made in around 35 minutes in the event that you are a blade employing master. We utilized our convenient dandy mandolin which made everything go so a lot quicker.

My mother has a mandolin fear. I think she has referenced this in a couple of her past online journals. She really has an unnatural dread of mandolins. Indeed, even the manner in which she removes it from the container (where we keep it), she holds it far from her body like the cutting edge will by one way or another bounce out of its space and chew her fingers off. LOL
Vegan Pho soup #healthyfood #dietketo
Also try our recipe Honey Garlic Baked Cauliflower #healthyfood #dietketo


  • Pho Soup Base Ingredients:
  • 1 large yellow onion, quartered
  • 1 celery stalk (1 stick/rib), cut in pieces
  • 1 large carrot, cut in pieces
  • 6 white button mushrooms, cut in half
  • 4 garlic cloves, crushed
  • 1 inch ginger root, peeled and cut into pieces (+/- to taste)
  • 8 cups water
  • 2 cups Pacific Organic Vegetable Stock *
  • 1 teaspoon whole peppercorns
  • 1 Tablespoon San J Gluten Free Soy Sauce (reduced sodium)
  • 1 inch piece Cinnamon Stick (+/- to taste)
  • 1 -2 teaspoons sea salt (+/- to taste)
  • 1 star anise and 2 whole cloves (both are traditional ingredients), but we left them out as we are not fans.
  • Additional Ingredients:
  • 8 oz. box of Annie Chun’s Pad Thai Brown Rice Noodles
  • 1 large head Bok Choy – rinsed, cleaned and sliced into long thin pieces
  • 15 snow pea pods
  • Carrot sticks – micro sticks
  • Optional Topping Ingredients:
  • Button mushrooms – micro slices
  • Green onions – thinly sliced
  • Cilantro – roughly chopped
  • Jalapeno Peppers – sliced into thin rings
  • Mini Red Bell Peppers – sliced into thin rings
  • Asian Microgreens
  • Lime wedges
  • Soy Sauce
  • Chili Sauce
  • Sriracha (Our favorite is Wildbrine)


  1. In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add all the Pho Soup Base ingredients, bring to a boil, then reduce to a simmer. Cover and simmer for 20 minutes.
  2. In the meantime, prepare and prep all your additional ingredients and add-in topping ingredients. Set aside.
  3. After the Pho Soup base has simmered for 20 minutes, remove from heat and strain the stock through a fine mesh sieve into a large bowl. Then rinse out your soup pot, rinse out the fine mesh sieve, and strain the broth again back into the soup pot.  In other words, double strained through a fine mesh sieve.  Discard the strained vegetables (or refrigerate and save for later).
  4. Place the soup stock base back onto the stove, taste test the broth for flavor. This pho soup base is very light.  Add more seasoning, if desired.
  5. Increase the heat, and bring the soup broth back to a boil, then add the bok choy and cook for 4 minutes, then add the brown rice noodles, cook for 2 minutes, then add the micro-stick carrots, snow pea pods, and continue cooking until the brown rice noodles are tender, or as instructed by package directions. (Typically, brown rice noodles cook fast).
  6. To serve, ladle some soup broth, bok choy, carrots and snow pea pods into a bowl, top with any of the optional toppings. Enjoy!  

Read more our recipe Baked Parmesan Sweet Potatoes #healthyfood #dietketo

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