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Vegetables, noodles and broth in bowl

Easy vegan pho

A star rating of 3.9 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Make our easy vegan noodle soup for a warming midweek meal. This low-calorie recipe can be spiced up according to taste with a side serving of sriracha

  • Vegan
  • Vegetarian
Nutrition: per serving
low inkcal234
low infat2g


  • 100g rice noodles
  • 1 tsp Marmite
  • 1 tsp vegetable oil
  • 50g chestnut mushrooms , sliced
  • 1 leek , sliced
  • 2 tbsp soy sauce

To serve

  • 1 red chilli , sliced (deseeded if you don't like it too hot)
  • ½ bunch mint , leaves picked and stalk discarded
  • handful salted peanuts
  • sriracha , to serve


  • STEP 1

    Tip the noodles into a bowl and cover with boiling water. Leave to stand for 10 mins, then drain, rinse in cold water and set aside.

  • STEP 2

    In a jug, mix the Marmite with 500ml boiling water. Set aside while you cook the vegetables.

  • STEP 3

    Heat the oil in a saucepan, then add the mushrooms and leek. Cook for 10-15 mins until softened and beginning to colour, then add the soy sauce and Marmite and water mixture and stir. Bring to the boil for 5 mins.

  • STEP 4

    Divide the noodles between two deep bowls, then ladle over the hot broth. Top with the chilli slices, mint leaves and peanuts, and serve with some sriracha on the side.

Goes well with

Recipe from Good Food magazine, February 2019


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A star rating of 3.9 out of 5.12 ratings

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