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Home ยป Miso & Vegetable Pho

Miso & Vegetable Pho

This Pho is packed with so much flavour and created with such simple ingredients. The miso adds an amazing salty flavour along with the freshness from the fresh vegetables.

Pho’s, Ramens and laksa’s are my all time favourite winter meals. I absolutely love this style of cooking plus its so simple and such an easy way to get all of your veggies in. If you’re looking for something a little more hearty, I have a delicious pulled jackfruit laksa recipe here. The best part is you can make the broth at anytime of the day and leave to simmer for as long as you like (just be sure to add more water). Feel free to add what ever vegetables you have handy – we used organic bok choy, mushrooms and spring onions.

Serves: 4

Minutes: 60


3 garlic cloves

1 onion

Thumb sized piece of ginger 

1 tbsp soy sauce

1 tbsp miso paste

5 cups vegetable stock

200g mushrooms

300g of firm tofu 

Bunch of bok choy

Juice from 1 lemon

200g of noodles

1 cup mung beans



In a large pot add your garlic, onion and ginger with a little bit of water. Cook until the onion is translucent. 

Next add your soy sauce and miso paste and stir to combine. 

Add your vegetable stock and leave to cook on low heat for as long as you want. (At least 20 minutes but I left mine for almost 2 hours – this helps the flavours develop)

Finely add your vegetables, tofu, lemon and noodles. Cook for around 10-15 minutes. 

Serve with fresh chilli and mung beans.


Have fun and enjoy

Kelsi xx

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