Nutritarian Pho Noodle Soup Recipe Whole Food Plant Based Vegan Oil Free Dr Fuhrman Eat to Live 6 week plan Dr Greger How Not to Die Cookbook Dr Caldwell Esselstyn What the health Recipes

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!

Servings 3 portions


  • 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


  1. You'll need to start by making a batch of Low-Sodium Siitake Ginger Broth and No-Oil Herb-Crusted Baked Tofu.

  2. 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. 

  3. 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: