Veggie Pho Soup



  • 1 900ml container of Pho broth (I use Campbells brand)
  • 1 210g package of konjac noodles (I use nuPasta brand)
  • 10 small white or brown mushrooms, washed and quartered
  • 7 green onions, washed and chopped
  • handful of fresh cilantro
  • 6 fresh basil leaves
  • 1/4 tsp ground pepper
  • 3 cups of bean sprouts
  • 1 lime, cut into wedges
  • 1 serrano chili pepper, sliced (optional)


Yield: 6 servings

  • In a large sauce pan, bring broth and mushrooms to a gentle simmer.
  • Rinse the noodles thoroughly under cold water. Place noodles in a strainer and let the water run through them for 3-5 mins. Make sure to toss as you are rinsing. The noodles have a strong smell and extensive rinsing will eliminate it.
  • Add the noodles to the broth and mushrooms and keep at a gentle simmer for 5 mins.
  • Add green onions and ground pepper to the soup.
  • Simmer for 5 more minutes and remove from heat.
  • Serve cilantro, basil, bean sprouts and serrano pepper on the side. Add as much as you like of each to soup just before eating.
  • Squeeze lime wedge over soup and toppings.


A quick version of a classic Vietnamese soup

Authentic Pho is made with a homemade beef bone broth, our recipe uses a pre-made broth that we jazzed up and added fresh veggies and herbs. Delicious on a hot sunny day and even better on a cool rainy one.

Nutrition Facts

Amount Per Serving

Fat2.18 g
Carbohydrates6.04 g
Fiber5.5 g
Protein1.2 g
Pho Broth
Pho Broth Nutrition Info
Konjac Noodles
Noodle Nutrition Info
Cilantro and Lime
Ready to eat!

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