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.
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!
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!
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!
- 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)
- 1/2 tsp sesame seeds (raw)
- 1/2 tsp dried minced onion
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.
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.
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!