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.
Servings Prep Time
4people 10minutes
Cook Time Total Time
10minutes 20minutes
Servings Prep Time
4people 10minutes
Cook Time Total Time
10minutes 20minutes
Ingredients
  • 2tsp white miso paste
  • 4cups vegetable broth
  • 1/2tsp fresh ginger, grated
  • pinch chili flakes
  • 2 kafir lime leaves
  • 1tbsp organic tamari
  • 100g (1/2 package) organic tofu, extra firm
  • 1 small sweet potato(optional)
  • 135g (1/2 package) soba noodles
  • 1 bok choy(or two baby bok choy)
  • 100ml canned coconut milk
  • 1/2 lime, juiced
  • 2 green onion, diced(for topping)
  • peanuts, chopped(for topping)
  • fresh cilantro, chopped(for topping)
Instructions
  1. 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.
  2. 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.
  3. Divide pho into bowls and top with chopped peanuts, green onion and cilantro.
Recipe Notes

Whisking miso paste with a little bit of hot water before starting will stop it from clumping.

Optional to use water over vegetable broth.