Vegetable Pho


Cook noodles: Bring a large saucepan of salted water to a boil over high heat. Add the noodles and cook for 6 minutes, or until al dente. Drain and rinse with warm water. Divide among four serving bowls.

Clean the saucepan and heat oil in it over medium-high heat. Add onion and cook, stirring frequently, for 5 minutes, or until soft. Add broth, soy sauce, mirin, and ginger and bring to a boil. Reduce heat slightly to keep broth lightly boiling for 5 minutes.

Whisk miso into broth until smooth. Add bok choy and simmer for 1 minute, or until wilted.

To Serve

Ladle hot broth over noodles. If desired, serve bowls garnished with 2 tablespoons chopped peanuts and/or 1 tablespoon sliced green onions.

You’ve Got Options

Use dry red or white wine in place of mirin, or use 1 tablespoon rice wine vinegar or red or white wine vinegar.

Bok choy, baby bok choy, and tat soi are Asian greens that work well in pho dishes. You can use 2 cups chopped spinach in place of bok choy.

Makes 4 Servings


  • 5 ounces dried soba noodles

  • 2 tablespoons extra-virgin avocado oil

  • 1 medium onion, thinly sliced

  • 6 cups vegetable broth

  • 3 tablespoons soy sauce or tamari

  • 2 tablespoons mirin (see options)

  • 1 tablespoon grated fresh ginger

  • 3 tablespoons miso

  • 1 bunch bok choy, trimmed and chopped (see options)

Garnish (optional)

  • ½ cup chopped peanuts or cashews

  • 2 green onions, thinly sliced

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.