Miso Veggie Pho Noodle Soup

On a cold winter day, there is nothing as soothing as a large bowl of hot, nourishing soup. This noodle soup is delicious, easy to make and packed with nutrients! The miso, a fermented soybean paste, provides savoury flavour and probiotics in addition to protein, vitamins and minerals. I prefer a mellow/mild pale coloured version as the taste is less strong. Make sure to buy organic miso if it contains soy (there are some types made from chickpeas or other ingredients instead of soy), same with the tamari sauce.


1 50 g bundle of glass (mung bean /cellophane) vermicelli
2 T. roasted sesame oil
8 - 10 brown (cremini) mushrooms, sliced thinly
1/2 sweet onion (vidalia or red), thinly sliced
3 c. broccoli florets, in bite-sized pieces
1/4 tsp. red pepper flakes
3 large baby bok choy bunches, sliced diagonally into 1/4" pieces
6 c. water or vegetable stock (I save water from cooked vegetables)
2 carrots, grated
1 clove garlic, finely chopped
1/3 c. organic miso, light or mellow
2 T. organic tamari soy sauce
2 T. almond butter or 1/4 c. chopped almonds
1 lime, squeezed
  1. In small bowl, place vermicelli and pour enough boiling water to cover – set aside to soak.
  2. In large pot, heat the sesame oil, stir in sliced mushrooms and stir for a minute or two; then add the thinly sliced onions and stir. Add red pepper flakes. Stir until the vegetables start to stick to bottom of pan and to brown slightly.
  3. Boil 6 cups of water in kettle or pot, or heat stock in a medium pot.
  4. Add broccoli and bok choy to large pot with the mushroom/onion mixture and stir, then pour in the 6 cups of hot water or stock.
  5. Cook for 3 minutes, then add the grated carrot and cook for another 2 minutes. Drain the vermicelli noodles through a sieve (I like to chop them a couple of times with kitchen scissors first so they are easier to eat in the soup) and add to pot.
  6. In blender, combine the miso, tamari, almond butter (or chopped almonds) with 2 cups water. Remove pot from heat and stir in this mixture – do not allow to boil as it will damage the miso.
  7. Stir in the lime juice and enjoy immediately! Serve with extra chopped nuts, slices of lime, hot sauce and tamari soy sauce. Makes 3-4 servings, depending on how hungry you are!

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