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Recipes » Soups » Vegan Pho – Vietnamese Noodle Soup
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Vegan Pho Vietnamese Noodle Soup
SOUP

1 Tbsp coriander seeds

1 Tbsp fennel seeds

6 whole cloves

3 cardamom pods

1 onion

8 cups vegetable stock

4 inch piece of fresh ginger

2 cinnamon sticks

2 Tbsp soy sauce

1 Tbsp Hoisin sauce

1 packet rice noodles (14oz)

2 cups firm tofu

10 button mushrooms

1 carrot

5 radishes

1 red chilli

TOPPINGS

Small handful bean sprouts

1 bunch mint

1 bunch cilantro

½ red onion

5 scallions

1 lime

1 Dice 1 onion and add to a large saucepan. Add the 8 cups of vegetable stock. Place 1 tbsp coriander seeds, 1 tbsp fennel seeds, 6 whole cloves and 3 cardamom pods into a wire tea basket and add to saucepan. Add 2 cinnamon sticks and finely sliced ginger. Bring to boil.

2 Meanwhile, pour boiling water over the rice noodles in a separate bowl and allow to soak for 8 minutes. Chop tofu into ½ inch cubes. Slice button mushrooms. Slice carrot finely on a diagonal. Thinly slice 5 radishes. Slice the ½ red onion into half moons. Slice 5 scallions diagonally. Slice 1 red chili. When the stock is boiling, add tofu, mushrooms, carrot, ½ of the scallions, radishes, soy sauce, hoisin sauce, and bring to a boil again.

3 To assemble dish, place a handful of drained noodles into a bowl and ladle over the broth. Add chopped cilantro, mint, red chilli, scallions, bean sprouts and red onion to taste. Finish with a squeeze of fresh lime.

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