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Vegetables, noodles and broth in bowl

Easy vegan pho

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(4 ratings)

Prep: 10 mins Cook: 20 mins

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

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal234
  • fat2g
  • saturates0.3g
  • carbs46g
  • sugars4g
  • fibre3g
  • protein6g
  • salt2.8g
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Ingredients

  • 100g rice noodles
  • 1 tsp Marmite
  • 1 tsp vegetable oil
  • 50g chestnut mushrooms, sliced
  • 1 leek, sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

To serve

  • 1 red chilli, sliced (deseeded if you don't like it too hot)
  • ½ bunch mint, leaves picked and stalk discarded
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • handful salted peanuts
  • sriracha, to serve

Method

  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.

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

  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 stock and stir. Bring to the boil for 5 mins.

  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.

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