We love the simplicity of Vietnamese food. Classic Pho is a particular favorite when feeling under the weather. This delicious vegan pho version is super easy to make, and is a great candidate for our homemade vegetable stock. If you use store bought, be aware that they all taste very different. To make sure the low sodium stock you’ve chosen has a flavor you like enough to drink on its own, buy some of the small 1 serving boxes that many brands make and taste test them to find your absolute fave. You’ll only have to do it once, and it’s really worth the trouble.

4 servings

11 ingredients

20 min prep


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, thinly sliced

For soup:

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

  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 Chef Tips)

Chef Tips

Rice sticks cook very quickly. 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.

Nutrition Facts (per serving)

Calories: 200; Fat: 1g; Saturated Fat: 0g; Polyunsaturated Fat: 0g; Monounsaturated Fat: 0g; Carbohydrates: 44g; Sugar: 3g; Fiber: 3g; Protein: 4g; Sodium: 406mg

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

This recipe was originally published on Cook for Your Life. It is used by permission.

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