Easy Vegan Pho (Vietnamese Noodle Soup)

While living in the Bay Area for 10 years, pho (Vietnamese noodle soup) became a regular must have. No surprise, it's filled with flavors I gravitate towards. But outside of the Bay Area, it's a bit tougher to find good pho (that is ph?), let alone good vegan or vegetarian-based pho. The soup requires a very complex and time consuming broth... which is why I came up with this Easy Vegan Pho, just for you! And just wait til you see my hack.
A Jerry James Stone Recipe


Green, Vegan


  • 8 cups vegetable broth
  • 8 ounces rice noodles, cooked per instructions
  • 3 bags Decaf Ginger Lemon by Numi
  • 8 ounces mushrooms, sliced
  • 6 ounces tofu, cubed
  • 3 stalks bok choy, chopped
  • 2 green onions, sliced
  • 1 jalapeño pepper, sliced
  • 3 ounces bean sprouts
  • Cilantro, chopped
Jump to instructions
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • Add the eight cups of vegetable broth to a sauce pot along with three bags of Numi's Decaf Ginger Lemon tea. The ginger, lemon, and lemongrass in this delicious organic tea turns ordinary veggie broth into something inspired. It's perfect for this soup.
  • Bring the broth to a low simmer, remove from heat, and let stand covered for about five minutes. Remove the tea bags.
  • Add the following ingredients: 8 ounces mushrooms, 6 ounces tofu, and the jalapeno if you want it spicy. Bring the soup back to a simmer.
  • This recipe makes about four servings, unless you want a giant bowl like you are served at a restaurant. I wanted a giant bowl!
  • Divide the cooked rice noodles and bok choy between the soup bowls along with the broth, mushrooms, and tofu. Top with green onions, cilantro, bean sprouts and peppers if you didn't add them before. . Enjoy!