Pho inspired Noodle Soup [ vegan – 368cal. ]

I have been craving this Pho inspired Noodle Soup for a long time, I even had the noodles I wanted to use in it in my cupboard for weeks now. Somehow it just didn’t happen until now!  And yes, I will be making it often especially because you can make a lot of this delicious broth and reheat it when the craving hits.

The soup is delicious, hot, comforting and has warming aromas of cinnamon, ginger, anise and cloves. My pho inspired noodle soup is made up from a rich broth, gluten free rice buckwheat noodles and lots of delicious toppings. Complete recipe below this post.

I am adding grilled asparagus, Shanghai bokchoy, bell pepper, spring onions, cilantro, basil, pepper and grilled tempeh to mine. Not traditional but really good! The broth is the base of this soup and it is flavored with shiitake mushrooms, carrot, cinnamon, ginger, anise, cloves, garlic, onion, coriander, tamari or soy sauce and mirin.

Extra flavor comes from baking the shiitakes and onion until slightly browned before adding them to the dry roasted spices and bouillon to make the broth.

Grilling asparagus is just amazing so I am adding these to my soup for sure! Tempeh is not a traditional ingredient but I love it grilled and marinated, in my bowl it goes.

This cast iron grill pan is just great. I always marinate my tempeh first by simmering it in seasoned broth and then grill it. The pan works best when treated with a plant based oil, a tiny bit rubbed in and some course sea salt sprinkled on. This should keep everything from sticking. The marinating makes a lot of difference in texture and flavor. I am also using this grilled tempeh in my homemade gluten free sandwiches. 

To make the broth clear I pour it through a sieve and do pick out those delicious shiitakes to add to my bowl as well. The ingredients list is longer than usual for this recipe but all the spices are needed to get this deep delicious flavor.

Arrange your bowl with the cooked noodles, steamed and grilled veggies, herbs and scoop on the hot broth.

I do love to add some hot sauce or siracha on just about everything …. totally optional, it has enough flavor as is thanks to all the spices we added.

If you like to save this recipe you can pin the picture below to your Pinterest board or print the instructions below!

Thanks for reading and do let me know if you tried it,

Tina x

Print Recipe

Pho inspired Noodle Soup

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Dinner, Soup

Cuisine: Asian, Vegan

Keyword: noodle soup, pho

Servings: 4

Calories: 368kcal

Author: Tina

Ingredients

• 150 gram 5 ounces shiitake mushrooms, cleaned, half or whole depending on the size
• 2 medium white onions in chunks
• 4 inch 10 cm piece of ginger sliced
• 1 medium carrot sliced
• 2 cinnamon sticks
• 2 star anis
• 3 cloves
• 2 tsp. coriander leaves
• 3 cloves garlic
• 1/4 cup tamari, braggs or soy sauce
• 2 Tbsp. maple syrup
• 1 Tbsp. mirin
• 1 tsp toasted sesame oil
• 1 Tbsp. rice- or apple cider vinegar
• 4 cups vegetable stock
• 4 cups water

Toppings

• 1 pound green asparagus ends snapped off
• 4 spring onions sliced
• 1 chili or other hot pepper you like
• 1 lime sliced in wedges
• 2 baby paksoy halved
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves
• 400 grams 14 ounze rice noodles
• 1 package tempeh sliced
• 2 cups water
• 2 Tbsp. soy sauce, braggs or tamari

Instructions

• Brown the onions and shiitakes in a pan with a spoon of water to enhance the flavors. 
• Dry roast the spices for about two minutes in a hot skillet on low, don't burn it!, keep shaking.
• Add the baked shiitakes, onion and all the broth ingredients to the pan and let it simmer on a low heat for at least an hour, two if you have the time. 
• Cut the baby bok choy in half and steam it above the water you are cooking the noodles in for a couple of minutes. Cook the noodles in lightly salted water according to the instructions on the package. Rinse the noodles and divide between the bowls. 
• Grill the asparagus a few minutes per side in a grill pan. 
• Cut the bell pepper, pepper and herbs.
• Simmer the tempeh for 15 minutes in two cups of water with 2 Tbsp. tamari or soy sauce and let it stand in the cooking water for another 15 minutes. Grill it in the grill pan for some crunch. 
• When your stock is done pour it through a fine mesh sieve to make it clear. Pick out the cooked shiitakes to add to the bowls. The soup can be reheated if it has cooled. 
• Arrange the veggies, lime, herbs and tempeh bewteen the bowls and scoop the hot broth on it. Serve with siracha, hot sauce or hoisin sauce.

Notes

This soup is also great on the next day, just keep leftover broth and toppings separate. Reheat and scoop on noodles and veg.

Print Recipe

Vietnamese Noodle Soep

Heel veel groente en rijst noodles in een heerlie, stomend soep ....

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: avondeten, Soep

Cuisine: Aziatisch, Plantaardig

Keyword: noedelsoep, pho

Servings: 4 porties

Calories: 368kcal

Author: Tina

Ingredients

• 150 gram shiitake paddestoelen door de helft gesneden of heel, afhankelik van de grootte
• 2 medium witte uien, in grote stukken
• 10 cm gember, in plakjes
• 1 middelgrote wortel
• 2 hele kaneel stokken
• 2 hele steranijs
• 3 hele kruidnagel
• 2 tl. koriander zaadjes
• 3 teentjes knoflook
• 1/4 kop tamari of soja saus
• 2 El. ahorn siroop
• 1 El. mirin
• 1 tl. geroosterd sesamzaad olie
• 1 El. rijst- of appel cider azijn
• 4 koppen groente bouillon
• 4 koppen water

Toppings

• 1/2 kilo groene asperges eindjes er af gebroken
• 4 lente uitjes, gesneden
• 1 chili of andere peper die je graag gebruikt
• 1 limoen in stukken gesneden
• 2 baby paksoy door de helft gesneden
• 1/4 kop verse koriander blaadjes
• 1/4 kop verse basilicum blaadjes
• 400 gram rijst noodles
• 1 pak tempeh, in plakken gesneden
• 2 koppen water
• 2 El. soja saus of tamari

Instructions

• Bak de uien en shiitakes in een pan met een lepeltje water een beetje aan om de smaak te versterken. 
• Rooster de kruiden ongeveer twee minuten in een droge pan op een lage vuur, niet verbranden, blijven schudden. 
• Voeg de gebakken shitakes, ui en alle bouillon ingrediënten aan de pan en laat het op een laag vuurtje ten minste een uur sudderen, twee als je tijd hebt. 
• Snij de kleine paksoi door de helft en stoom het een paar minuten boven de pot waar de noodles in gekookt worden. Kook de noodles in zout water volgens de instructies op de verpakking. Spoel ze af en verdeel de zachte noodles tussen de schalen. 
• Gril de asperges een paar minuten per kant in een grilpan. 
• Snij de paprika, chili en verse kruiden. 
• Sudder de tempeh voor 15 minuten  in twee koppen water en twee El. tamari of soja saus en laat het nog 15 minuten in het water staan. Gril het in de grilpan. 
• Zodra de bouillon klaar is giet ik het door een fijne zeef om het helder te maken. Ik haal de gekookte shiitakes er wel uit om deze aan mijn soep toe te voegen. De bouillon kan opnieuw worden verhit indien nodig. 
• Verdeel de groente, limoen, peper, tempeh over de noodles en schep de hete bouillon er overheen. Serveer met siracha, hete saus of hoisin saus. 

Notes

Deze soep is ook makkelijk voor de volgende dag als je de bouillon apart bewaart van de toppings. Even verhitten en over de noodles en groente scheppen.