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Vegetables, noodles and broth in bowl

Easy vegan pho

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Rating: 4 out of 5.11 ratings
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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
HighlightNutrientUnit
low inkcal234
low infat2g
saturates0.3g
carbs46g
sugars4g
fibre3g
protein6g
salt2.8g
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Ingredients

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

Method

  • 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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Overall rating

Rating: 4 out of 5.11 ratings
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