Easy vegan pho

A bowl of food on a plate Low-Fat Vegetarian Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:20 mins
  • Easy
  • Serves 2

Make our easy vegan noodle soup for a warming midweek meal. This low-calorie recipe can be spiced up according to taste with a side serving of sriracha

Nutrient Unit
kcal 234
fat 2g
saturates 0.3g
carbs 46g
sugars 4g
fibre 3g
protein 6g
salt 2.8g
Related:
Red lentil, chickpea & chilli soup

Ingredients

  • 100g rice noodles
  • 1 tsp Marmite
  • 1 tsp vegetable oil
  • 50g chestnut mushrooms , sliced
  • 1 leek , sliced
  • 2 tbsp soy sauce

To serve

  • 1 red chilli , sliced (deseeded if you don’t like it too hot)
  • ½ bunch mint , leaves picked and stalk discarded
  • handful salted peanuts
  • sriracha , to serve

Method

  • STEP 1

Tip the noodles into a bowl and cover with boiling water. Leave to stand for 10 mins, then drain, rinse in cold water and set aside.

  • STEP 2
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In a jug, mix the Marmite with 500ml boiling water. Set aside while you cook the vegetables.

  • STEP 3

Heat the oil in a saucepan, then add the mushrooms and leek. Cook for 10-15 mins until softened and beginning to colour, then add the soy sauce and Marmite and water mixture and stir. Bring to the boil for 5 mins.

  • STEP 4
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Easy soup maker lentil soup

Divide the noodles between two deep bowls, then ladle over the hot broth. Top with the chilli slices, mint leaves and peanuts, and serve with some sriracha on the side.

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