Quick and Easy Vegan Pho With Creamy Miso Broth

|Updated Jul 6, 2021

@twospoons.ca

Perfect for hot weather, this savory broth has a cooling blend of miso, ginger, chili flakes, lime leaves, and soy sauce. The umami flavors are especially satisfying when temps rise. Add coconut milk if you prefer it creamy.

But it’s not just the broth that makes this bowl so wholesome. The chopped tofu, sweet potato noodles, and soba noodles give it extra body. Mix in wilted bok choy and pair it with spiced creamy miso broth and you have a perfect evening supper or mid-day soup.

The flavors perfectly combine for a healthy and light meal in summer. Its ingredients are bright and refreshing, making pho a light and healthy soup for lunch or dinner. What’s more, is the coconut cream in this broth. The coconut cream makes the broth extra lush and comforting. I love how it adds creaminess to the dish for a sensational flavor-rich bowl.

Quick and Easy Vegan Pho With Creamy Miso Broth

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Serves 4 people

Ingredients

2 tsp white miso paste
4 cups vegetable broth
1/2 tsp fresh ginger, grated
pinch chili flakes
2 kafir lime leaves
1 tbsp organic tamari
100 g organic tofu, extra firm
1 small sweet potato (optional)
135 g soba noodles
1 bok choy (or two baby bok choy)
100 ml of canned coconut milk
1/2 lime, juiced
2 green onion, diced (for topping)
peanuts, chopped(for topping)
fresh cilantro, chopped (for topping)

Instructions

In a small bowl add miso with a splash hot water.
Whisk to combine.
Then pour miso liquid into a large pot with vegetable broth, ginger, chili flakes, lime leaves, and soy sauce. Simmer for 5 minutes.
Chop tofu into small bite-sized cubes, and spiralize sweet potato into noodles.
Add tofu and sweet potato noodles to the pot and simmer for 1-2 minutes. Then add soba noodles and cook for 5 minutes, or as directed on package.
Chop bok choy and add to soup. Finally, pour in coconut milk and lime juice, stir to combine.

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