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DISCLAIMER: Naomi Green is a Vegan Lifestyle Coach & Educator certified by the Main Street Vegan Academy with a certificate in Plant-Based Nutrition from The T. Colin Campbell Center for Nutrition Studies and eCornell.   Her website, Goingveganforhealth.com and her Plant-Empowered Woman  programs are a service of Going Vegan For Health, LLC, owned by Naomi Green. The content and material on this website should not be considered medical advice nor medical treatment for any specific health conditions. Naomi Green is not a health care provider or clinical nutritionist. Consult your doctor before changing your diet and discuss any and all medications you are on including monitoring your health for positive changes that may affect the amount of medication you are taking.

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Fast & Healthy Vegan PHO You!

March 13, 2018

I'm not sure what PHO exactly is, but it makes a fun title for this Asian-inspired spicy, yet clear broth soup that serves as a base to add anything you really love to it including any type of veggies or noodles you like. This broth is based on a non-vegan Tibetan soup that includes tomatoes in the base saute, which I just love.

Vegan Cooking Level:  Beginner

 

Ingredients

 

Soup base:

4-5 tbsp. veggie broth to saute

1 medium yellow onion, diced

2 cloves garlic, shredded

1-inch nub ginger, shredded

1 small tomato, diced

1/4 c. tamari (more or less as desired)

5 cups water

 

OPTIONAL Add-ins:

Greens: spinach or kale or bok choi

5 green onions

Juice of one whole lime, fresh squeezed

1 tbsp. miso (any type)

1/4 cup chopped cilantro

Pinch red pepper flakes for heat

Chopped mushrooms

Cubed firm tofu

Rice noodles, ramen or soba noodles

 

Add all, some or none of these optional add-ins!

 

Stir it up

 

Step 1:  Heat a soup pot to medium and add 2-3 tbsp. veggie broth to the pot. When gently sizzling, add onions, garlic, ginger, tomato and any red pepper flakes and saute on low-medium (keep it sizzling gently) for about 5 minutes. Add more veggie broth one tablespoon at a time to keep veggies from sticking during this time.

 

Tip: I use that old cheese grater from before I went vegan to make quick work of grating garlic and ginger for all recipes where you don't want to get a giant piece caught in your mouth, like soups and salad dressings.

 

Step 2:  Add tamari (or any soy sauce) and the water and gently simmer for about 5 minutes. While the soup is cooking, prepare the noodles according to package directions in a separate pot or bowl.

 

Step 3:  After the 5 minutes, add any mushrooms, tofu, kale or bok choi while the soup is simmering. Cook until the greens soften - about 2 minutes. Then add the lime juice, if using, and turn off the heat.

 

Step 4:  If using, add miso to a small bowl of the soup and stir with a fork to dissolve, then add to the pot after removing the heat and stir.  You'll notice that the soup color may be lighter, darker or browner depending on how much soy sauce you like and if you use miso as well as what type of miso you use.

 

Serve additional toppings such as noodles, cilantro, chopped spinach, green onions or more lime juice or tamari at the table. Enjoy as everyone makes their own bowl!

 

 

Want to take back your health eating this way

but need help with how to do it? 

 

 Schedule a free "Health 180" Plant Power Coaching Call with me to: 

 

-CREATE a crystal clear vision for the healthy lifestyle you want free of the health conditions and limiting beliefs that are dragging you down

-UNCOVER hidden challenges sabotaging your health and weight loss efforts

-LEAVE this session renewed, inspired and ready to reclaim your health quickly through a whole food plant-based vegan diet and lifestyle

 

-Naomi :)

 

 

 

 

 

 

 

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