Vegetarian Pho

Serves: 2 Prep: 10_mins Cook: 40_mins


This simple take on the vietnemese pho is both delicious and healthy. Perfect for a quick mid-week meal if you're strapped for time.


2 Cinnamon sticks

3 Cloves of garlic

2 star anise

1 large white onion, peeled and quartered

4-inch piece of fresh ginger, peeled and halved lengthwise

400ml vegetable stock or broth

400ml water

2 tablespoons Biona Organic Tamari Sauce

Half a pack of Biona Organic Asian Noodles

1 tablespoon Biona Organic olive oil

200g thinly sliced shiitake mushrooms


Fresh Basil

Fresh Mint

Thinly sliced green onions

Thinly sliced fresh chilies



  1. Warm a medium pan over a medium heat. Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes. Add the onion, ginger, vegetable stock, water and tamari. Raise the heat to high and bring the mixture to a boil, then reduce heat a gentle simmer. Simmer for 30 minutes to give the flavors time to blend.
  2. Meanwhile, prepare the noodles by cooking them for ¾ mins. Set them aside.
  3. To prepare the shiitake mushrooms, warm the oil in a medium frying pan over a medium heat until shimmering. Add the mushrooms and a few dashes of salt. Cook until the mushrooms are tender and lightly browned, about 4 to 6 minutes, then set them aside.
  4. Once the broth is done cooking, strain out the onions, ginger and spices (this is easiest with a small metal sieve, but you can also strain the mixture through a colander into another large bowl). Season it to taste with extra tamari and/or salt until the flavors of the spices really shine.
  5. Ladle the broth into bowls, add the cooked noodles, mushrooms and fresh garnishes to your heart’s content and serve straight away!

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