Serves 2
10 min
Vietnamese Rice Noodle Soup (Vegan Phở)
Recipe GLPRac590c0f8d3489
A light and aromatic Vietnamese-inspired rice noodle soup bursting with fresh herbs and vegetables. Creamy cashews are blended into a fragrant ginger and garlic broth, topped with tender bok choy, watercress, and broccoli, then finished with fresh cilantro and mint. This vegan phở comes together in just 10 minutes and serves 2.
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Ingredients
1 thumb-sized piece fresh ginger, peeled and sliced
1 garlic clove, minced
450 milliliters vegetable broth
100 milliliters water
1 teaspoon miso paste
1/2 head broccoli, cut into small florets
2 bunches bok choy, halved lengthwise
1 bed watercress, roughly chopped
200 grams rice noodles
2 handfuls raw cashews
2 handfuls fresh cilantro leaves
2 handfuls fresh mint leaves
Directions
Bring the vegetable broth and water to a boil in a large pot over medium-high heat. Add the ginger slices and minced garlic, and simmer for 2 minutes to infuse the flavors.
Stir in the miso paste until fully dissolved in the hot broth.
Add the cashews to the broth and simmer for 3 minutes, then use an immersion blender to blend the cashews directly into the broth until smooth and creamy, or carefully transfer to a blender and blend before returning to the pot.
Add the broccoli florets and bok choy halves to the broth and cook for 2 minutes until just tender-crisp.
Meanwhile, prepare the rice noodles according to package directions, then drain well.
Divide the cooked noodles between 2 serving bowls and ladle the hot broth, vegetables, and blended cashew cream over the noodles.
Top each bowl with the chopped watercress, fresh cilantro, and fresh mint leaves. Serve immediately.
