Revitalising Vegetarian Pho

(vegetarian, gluten-free)


  • 3 spring onions, thinly sliced
  • 4 cloves of garlic, chopped
  • 3 whole cloves
  • 2 whole pods of star anise
  • 1 stick of cinnamon, broken into pieces
  • 2 TBSP of fresh ginger, cut into small pieces
  • 1 TBSP of black peppercorns
  • 8 cups of good quality vegetable broth
  • Salt reduced tamari sauce to taste
  • 4 ½ cups of mung bean noodles or vermicelli
  • 1 TBSP of coconut oil
  • 3/4 cup of dried shitake mushrooms, rinsed, soaked for about 20 minutes in hot water, stems discarded, sliced.
  • 450g of firm tofu, cubed
  • 2/3 cup of edamame, shelled
  • 1 cup of carrots, julienned
  • 1 bunch of bok choi, quartered lengthwise


  • ¼ cup of fresh chilli, thinly sliced
  • ¼ cup of almonds, silvered
  • 2 cups of mung bean sprouts
  • ¼ cup of fresh cilantro, chopped
  • ¼ cup of fresh mint, chopped
  • 1 lime


  1. In a large pot, toast your spring onions, garlic, cloves, star anise, cinnamon stick, ginger and peppercorns, stirring frequently not to burn your spices, for 2-3 minutes.
  2. In a separate pot, cook your vermicelli according to directions, drain, rinse with cold water to prevent noodles from sticking together and set aside.
  3. In a large frying pan or wok, sauté your shitake mushrooms, tofu and bok choi for 5 – 7 minutes.
  4. In the meantime, add your shelled edamame to your soup and cook for about 5 minutes until you add your sautéed mushrooms, tofu and bok choi with carrots and cooked vermicelli to the soup. Cook for another 1 – 2 minutes.
  5. Add more tamari sauce if needed and serve topped with sliced chilli, silvered almonds, bean sprouts, cilantro, mint and a squeeze of lime.
  6. Enjoy

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