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Easy Vegetable Pho

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Serves 2 | Prep Time 10 | Cook Time 40

Why I Love This Recipe

FEATURING: Bok choy (or pac choi or other leafy greens), rabiole, kohlrabi, and green onion. You can also add some basil (Thai or Italian), mint and a bit of chopped jalapeño pepper (optional).

This pho serves 2, so adjust the recipe if you need to feed more people! A Vietnamese classic that is really good. Feel free to adapt and add any vegetable you have at hand. You can also add the protein of your choice. For a cheat version, use already made Pho broth (and/or make the broth ahead of time).

Recipe slightly adapted from Love & Lemons:

Photo also from Love & Lemons.

Ingredients You'll Need

2 star anise
1 cinnamon stick
1 tablespoon whole peppercorns
¼ teaspoon whole cloves
5 cups water
½ small yellow onion, cut into 1” chunks
2 garlic cloves, crushed (or 2 garlic scapes, chopped)
1 2-inch piece of fresh ginger, sliced in half
4 ounces shiitake mushrooms, stems removed and reserved
¼ cup soy sauce or tamari (or more to taste)
1 tablespoon rice vinegar (or more to taste)
2 green onions, finely chopped
1/2 bok choy (or 2 baby bok choy), sliced lengthwise into quarters (including leaves)
½ kohlrabi bulb, skin removed and cut into thin julienne
1 rabiole (or 1 carrot), cut into thin julienne
½ cup frozen edamame (optional)
4-6 ounces cooked rice noodles

Lime slices
Mung bean sprouts
Fresh herbs: basil (Thai or Italian), mint, and/or cilantro
Sriracha, sliced thai chiles, or sliced jalapeños


In a medium pot over low heat, combine the star anise, cinnamon stick, peppercorns, and cloves and stir until fragrant, about 30 seconds.
Add the water, onion, garlic, ginger, and the stems of the shiitake mushrooms. Simmer for 20 minutes, then strain and return the liquid back to the pot.
Slice the shiitake mushroom caps and add them to the pot along with the soy sauce, rice vinegar, and green onions. Simmer 15 minutes.
Add the bok choy, kohlrabi and rabiole (and edamame, if using), and cook until tender, 5-8 minutes. Taste and season with more soy sauce for depth of flavor, and more rice vinegar for tang, as desired.
Ladle the soup into 2 bowls over the cooked rice noodles. Serve with the lime slices, sprouts, basil, mint and/or cilantro, sriracha, chili peppers, and more soy sauce on the side.

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