Plant Strong Pho Soup

This has become our family’s favorite this fall. ┬áSlurpy, flavorful, different, delicious!

Use our Hoisin Sauce recipe to keep this really delicious and plant-strong.

Total True You


  • 12 c vegetable broth
  • 1/4 c miso paste, optional
  • 3 tbsp. ginger paste
  • 1 pkg green onion, chopped
  • salt, to taste
  • 1 pkg whole wheat thin spaghetti (or rice noodles)
  • 2 c mushrooms, sliced
  • 4 tbsp. hoisin sauce (see our recipe:
  • 1 pepper, sliced into thin strips
  • cilantro, chopped
  • fresh baby spinach
  • bean sprouts
  • hot sauce (like Sriracha)
  • lime wedges


  1. In a large pot, combine the broth ingredients: broth, miso, ginger, green onions and salt. Bring to a boil and turn down to simmer while you cook the rest.
  2. Cook noodles, whichever ones you picked, according to package instructions. Once drained, add a few tablespoons of broth to keep it moist.
  3. In a large skillet over med-high heat, saute the mushrooms, adding a few drops of water to get things going. Mushrooms expel their own liquid so there is rarely a need for more liquid to cook it.
  4. Once mushrooms are soft, add a few tablespoons of the hoisin sauce to coat; about one minute. Then remove from heat.

To Serve

  1. Place noodles in individual bowls, add mushrooms, spinach, cilantro, pepper strips and soy sauce per preference, spoon broth over the noodles, add hot sauce and squeeze lime wedges to taste.

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