Easy Vegetarian PHO Soup (Stage 2)
  • - 1-1/2 cups sliced mushrooms
  • - 2 cups diced broccoli
  • - 16oz high Protein Tofu, cubed
  • - 32oz Pacific Foods Vegetarian PHO starter soup base
  • - 1.5 cups water
  • - 2 inches fresh ginger root, peeled
  • - 2 cinnamon sticks
  • - 2 whole star anise
  • - 1 package Tofu Shirataki noodles
  • - Toppings: sriracha sauce, sesame oil, Thai basil, cilantro, jalapeño, bean sprouts, lime

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add in sliced mushrooms, broccoli, and tofu. Cook together until vegetables are soft and tofu begins to brown

2. Pour in Pho Vegetable starter, water, ginger and cinnamon. Bring to boil then reduce to simmer. Continue to cook until vegetables are soft and broth is aromatic.

3. Drain Shirataki noodles in the sink in a colander, then add to the soup and warm through.

4. Remove cinnamon sticks, star anise, and ginger root. Serve with a plate of picked Thai basil, cilantro, jalapeno slices, bean sprouts, lime wedges, and Sriracha sauce on the side for guests to customize to the soup to their liking


Prep Time 00:15; Cook Time 00:15; Total Time 00:30; Calories 190; Carbohydrates 16g; Fat 6g; Fiber 5g; Protein 23g; Saturated Fat 1.3g; Serving Size 1; Sodium 412mg; Unsaturated Fat 6g; Recipe Yield 4

  • Jenelle Barkley

    I tried this recipe tonight and really enjoyed it. The tofu shiratake noodles were sooooo good (I was honestly surprised how good they were). I did sub the cubed tofu for boneless skinless chicken breast but I think it would have been just as good with the cubed tofu.

    Santeri Voutilainen

    I had this with a couple other people and everyone was impressed. The tofu shiratake noodles are definitely great; we might try them to replace traditional noodles in many other dishes. I used some lean beef in place of the cubed tofu.
    I only wish the PHO soup starter wasn't so brown/gray; I'd prefer the broth more on the clear side. It's definitely darker than in the picture.




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