Finally, a truly-healthy Pho Noodle Soup recipe that’s vegan, oil-free, low-sodium and chock-full of flavor and vibrant green veggies!
I’m just going to come right out and say this even before you take your first bite of this soup: You’re welcome.
You’re so, so welcome.
Not to sound super-dramatic and all, but this soup right here changed my life.
Now, I’ve been at this nutritarian lifestyle for almost 5 years and I’ve seen this lifestyle work and heal people in all stages of life, myself included. Needless to say: I am a “believer.”
I know eating a whole-food, plant based diet free from oil and low in salt will change your weight, health and life for the better.
But I was resigned to the fact that some meals just can’t be “nutrifyed.” I used to think just that about Vietnamese pho noodle soup.
But not anymore my friends, not anymore.
Get ready for a big bowl of healthful, nutritarian awesomeness coming atcha…
Your Bowl Runneth Over
We’re in the dead of winter right now.
Salads are getting literally hard-to-swallow while you’re wearing your parka, gloves and two layers of thermal underwear at your kitchen table.
Even though I’m a salad-in-any-season-kinda-girl (granted, I live in California), I feel your pain!
How about loading up on all of those good-for-you-greens with this Nutritarian Pho Noodle Soup instead?
I thought that would sound good to ya, let’s do this!
But before we dig in, I need to let you know a few things:
- I had to split this recipe into 3 parts. So, to make your pho-dreams come true you’ll need to make a batch of this Low-Sodium Shiitake Ginger Broth first. It might be best to head over to that link now and print out the recipe. Come on back when you’re done–I don’t mind waiting!
- This pho soup is not what I would consider a “quick & easy” meal like the majority I post on the site. Quite the contrary, this is more of a special-Sunday-supper kinda meal, especially when you make it for the first time. But I promise it’s worth the effort.
- I recommend making a double-batch of broth. Since you’re going through that extra effort and all, you might as well double-batch it! I’ll show you how to store extra portions as food preps to use during the week or freeze for longer-term storage!
Okay, okay, now we’re ready to do this!
Field of Greens
There’s nothing that I’ve tried that doesn’t taste good in this Shiitake Ginger pho broth!
I’ve used different toppings in every batch I’ve made, and in my rather extensive experience over these last 9 months, greens taste incredibly amazing in this soup!
These are my suggested toppings for the pho noodle soup of your dreams:
- baby spinach
- baby bok choy
- green onion
- shiitake mushrooms (you’ll have these leftover when you make the broth)
- broccoli (frozen or fresh)
- sprouts (especially mung bean sprouts or broccoli sprouts)
- spiralized zucchini
- No-Oil Herb-Crusted Tofu (get recipe here!)
- regular, plain tofu
- sesame seeds
- lime wedges
- serrano and jalapeno peppers
- fresh cilantro, mint and basil
Noodles or Zoodles?
Since this is specifically nutritarian pho noodle soup, the noodle issue must be discussed.
When you’re following the Aggressive Weight Loss Plan you want to keep your whole grains under 1 cup daily.
I’ve found two types of “noodles” that I love for this soup: edamame noodles and zucchini noodles (lovingly known as zoodles). Best part is you’ll still get to keep your whole grains quota for the day!
This the Explore Asia brand that I use:
And I used to buy my zoodles pre-made from Whole Foods (cause it was fast and I didn’t have to buy a giant Spiralizer). Then I realized I was getting incredibly ripped-off at $6 for a small pack of zoodles. After a quick trip to Sur la Table I found the solution!
This OXO Good Grips Hand-Held Spiralizer:
I can’t say enough great things about this very straight-forward, easy-to-use, and super-compact kitchen gadget. It’s everything a kitchen gadget should be, but above all it gets the job done and I can store it my drawer!
Soup Preps
You all asked me for more prep-friendly recipes and this Nutritarian Pho Noodle Soup is incredibly easy to prep for quick, grab-and-heat meals throughout your busy week!
I like to make a double-batch of the Low-Sodium Siitake Ginger Broth and then portion it out into my 2-cup, rectangle Pyrex glass Snaplock containers (you can find them linked up in the shop here).
Then, I load them up with lots of veggies! I used zoodles, spinach, broccoli, shiitake mushrooms, serrano peppers, sesame seeds and those amazing No-Oil Herb-Crusted Tofu triangles I mentioned earlier.
These pho soup preps kept in the fridge for 7 days and I froze a few to have another week.
Nutritarian Pho Noodle Soup
Delicious Vietnamese-inspired nutritarian pho noodle soup bowl that's oil-free, vegan, low-sodium and packed with high-nutrient veggies!
Ingredients
- 1 batch Low-Sodium Siitake Ginger broth (link for recipe in instructions below)
- 3 cups edamame spaghetti noodles (cooked according to instructions)
- 1 1/2 cups fresh baby spinach
- 1 1/2 cups broccoli (fresh or frozen)
- 1 1/2 cups chopped green onions
- 1 1/2 cups sliced shiitake mushrooms (reserved from broth recipe)
- 18 pieces No-Oil Herb-Crusted Baked Tofu (link to recipe in instructions below)
OPTIONAL:
- 1/2 tsp sesame seeds (raw)
- 1/2 tsp dried minced onion
Instructions
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You'll need to start by making a batch of Low-Sodium Siitake Ginger Broth and No-Oil Herb-Crusted Baked Tofu.
-
If serving the soup immediately, make sure it is very hot before portioning into your bowls (this will help cook the raw veggies a bit). Divide the broth into 3 servings/bowls of 2 cups each.
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Each portion will have: 1 cup edamame noodles, 1/2 cup baby spinach, 1/2 cup broccoli, 1/2 cup chopped green onions, 1/2 cup sliced shiitake mushrooms, and 6 pieces of tofu. Optionally you can sprinkle with sesame seeds and dried minced onion flakes.
Recipe Notes
Keeps for up to 7 days in glass food containers in the fridge. And keeps for up to 2 months in the freezer.
You can always substitute any of the ingredients above to suit your tastes. Other great high-nutrient add-ins include:
- diced baby bok choy
- broccoli or mung bean sprouts
- spiralized zucchini
- fresh cilantro, mint or basil
- Serrano or jalapeno peppers
I really hope that you enjoy this Nutritarian Pho Noodle Soup recipe! I’m so excited to finally have it out to you and just in time for the end of the winter season. If you give the recipe a try I’d love to know what you think, please leave a rating and comment below!
Hello Kristen,
I want to regain my health with the Nutritarian life style and am interested (oh excuse me for a moment—I need to take my Crispy Tofu Fingers out of the oven! Okay, I’m back.) in your weekly food prep ebook.
My question is, will it work for someone who is cooking for just one person? If it is too much food, how would you suggest using the plan?
Thanks for all your help,
Janet
So nice to meet you Janet!
Lol, I love that you are baking those crispy tofu fingers!!
My plan is actually made for one person–born out of necessity since I’m the only nutritarian in our family of four!
The weekly meal plan gives you the upper-most limit on how much food you can eat and still fit within Dr. Fuhrman’s aggressive weight loss protocol. So, the first week you prep is you gauge on how much you’ll eat. I have readers who freeze portions to extend their prep cycles to 10 days.
But, yes it’s designed for one!
xo, Kristen
Fantastic recipe I’m trying to start the six week challenge but am too lenient on Friday night and weekends telling myself it’s ok to have more processed carbs than usual but will need to push past one week if doing this challenge then I will get going a bit stronger and with every week successfully achieved I will get stronger and stronger resolve. Thankyou so much for your web site I would not be able to this without you. Much hugs and kisses to you for being you.
So wonderful to meet you Sariah!
I’m so happy you’re finding the site helpful in your journey!
Read this post on how to stay on track–it has a great printable calendar that really helped me turn this way of eating into a lifestyle!
I really recommend doing the 6 week Aggressive Weight Loss plan at 100% so you can really experience how this lifestyle makes you feel!
You can do it!!
xo, Kristen
Wow, what a delicious Pho Noodle Soup! Loving all the flavors and tons of yummy green veggies packed into this cozy soup! It’s the dead of winter here too (Ohio), we are actually about to get a snow storm tonight. I enjoy salads, but like you said this soup is perfect to keep you nice and warm! Definitely need to add this to my list of yummy recipes to make 🙂 Thank you so much!
Thank you so much for taking the time to leave such a lovely comment, Ameera!
xo, Kristen
This soup looks absolutely delicious, but it has tofu in it, as do many of the recipes and meal plans. I have hypothyroid issues and take daily meds for it. I don’t eat soy products because of all the “data” that has been published about it over the years, and an article I recently read suggested that while soy in small amounts might be ok, it may lead to more thyroid issues if your thyroid is already compromised. Is there a protein substitute other than soy? I think I’d rather eat organic chicken but, ah, this is a nutritarian diet. What are your thoughts?
Hi Christine,
So sorry to hear about your hypothyroid issue. My mother-in-law also has the condition but she is Korean and eats tofu many times per week–Asian cultures see tofu the same way we see chicken–a non-issue.
I always advise everyone who has worries about eating tofu to read this article by Dr. Fuhrman where he debunks the common myths about tofu and soy.
As a protein substitute for this particular recipe I’d do garbanzo beans!
xo, Kristen
Looks delicious! Do you have a substitute for soy?
Hi Christine!
I’d do garbanzo beans as a soy substitute in this recipe!
xo, Kristen
This was phenomenal. Thanks for all your hard work developing it!
Hi Alyr,
Yay! So happy to hear you enjoyed the Pho Noodle soup! Thank you for taking the time to leave a review and such a lovely comment!
xo, Kristen
This broth is simply AMAZING. I made a double batch a couple of weeks ago when my husband had an upset tummy. It was just what he needed. A week later, I took out the half of the broth that I’d frozen and I made the pho soup recipe. We absolutely loved it. I promised my husband we’ll make this again soon. I’d love to just have some on hand all the time. Thank you for this recipe.
HI Michelle!
Oh, I love hearing that you loved this pho soup recipe (and got so much mileage from that batch)! Thank you so much for taking the time to leave a rating and such a lovely comment!
xo, Kristen
I spent at least $60 making this and 4 hours later it tastes like nothing. The broth is bland as all get out 🙁
Hi Erin,
So sorry to hear you didn’t enjoy the recipe. It’s really important to note that nutritarian recipes are very different from standard recipes because they exclude oil and excess salt.
The reason the broth likely tasted bland is because you’re not used to low-sodium eating. You can easily fix that by adding in more miso, soy sauce or straight salt to meet your desired taste.
Remember, it takes your taste buds at least 2 months of consistent low-sodium oil-free living to change your tastes.
xo, Kristen
I’m excited to really step up my nurtrarian lifestyle!!!
SO happy to hear that Paula! I’m rooting for you!
xo, Kristen
I did it! I made this! Special ingredient broth and all! And it was great! Thanks for the recipe!
SO happy to hear that you loved the recipe, Jen! And Thanks so much for taking the time to leave your review!
xo, Kristen
Oh, I’m so happy to hear that Jen! Thanks so much for taking the time to let me know you enjoyed it!
Oh, I’m SO happy to hear that you enjoyed this recipe, Jen! And I love that you went that extra mile and made the homemade broth too! I appreciate you taking the time to leave the recipe review and rating!
All the best,
Kristen