Quick vegan Phở-inspired soup.

As a combination of it being flu times (myself, I was struck down by it pretty badly last weekend) and us having to, once again, move houses within the next month or so; I slowly started the project of cupboard cleaning to minimize our packing. You see, at the back of my kitchen cupboard a package of pho-style rice noodles have been lying around ever since I picked them up from the Asian supermarket months and months ago with the intention, of course, to make some vietnamese style soup.  Time to get them to use!

With all the herbs and spices involved, pho is definitely quite the flu killer! Normally, the broth would be left cooking for hours on end – but let’s face it, ain’t nobody got time for that (especially when you are in a race against the limited hours of daylight to get some decent photos! #bloggerproblems anyone?)



Fresh Thai Basil
Fresh Coriander
Fresh Mint Spring Onion
Bean Sprouts
Sautéed Mushrooms
Sautéed Tofu
Chilli Peppers

(Toppings marked in bold are the ones I used)

→ 2 litres vegetable broth
→ 1 onion
→ 3-4 garlic cloves
→ 2,5 cm ginger
→ 3 whole star anise (I used tarragon)
→ 3 whole clove
→ 1 cinnamon stick
→ 1-2 tbsp soy sauce
→ 1 package wide rice noodles




1. Cut ginger, garlic and onion – add in large skillet with vegetable broth, star anise, cloves + cinnamon and bring to a light simmer. Let simmer for 20-30 minutes, then add soy sauce to taste.
2. Meanwhile, prepare your toppings. Chop herbs/peanuts roughly, lightly fry some mushroom/tofu. Follow instructions from the noodle package on how to cook them.
3. When everything is ready, sieve the broth before adding to a bowl with noodles + your preferred toppings. Time to dig in!