Pho the love of soup: Vegan, crunchy goodness

IMG_5167IMG_5148 IMG_5155 IMG_5163

   ✔Refined Sugar Free

✔Gluten Free


So I don’t know about you, but my idea of the perfect meal is something thats quick and easy to make, healthy and delicious. Finding the balance between all three is often a difficult task. Fear not- I have the perfect solution pho you (heheh).

The crunchier the veg, the more nutrition it retains…so keep those veggies crunchy. Bok choy is an understated vegetable, very low in Saturated Fat and Cholesterol and works as a catalyst for burning calories and increasing weight lose. Do not underestimate the power of the mushroom either, high in vitamins B12 nd D,low in kilo joules and filling. It ticks all the super food requirements- nutrient-rich,  low in kilo joules, high in bio-active compounds, antioxidants, convenient and affordable. I ♥ mushrooms.

Tofu is an excellent source of vegetarian protein and a cholesterol-free food (as a most plant-based foods). 

As for the chili, ginger and garlic…your practically eating The Three Musketeers of the speeding up metabolism and reducing body fat revolution.

Most of us know that white rice=little nutrition so obviously the same applies to rice noodles, however the rice-to-veggie ratio (almost all veg+tofu) I use works to provide a subtle amount of carb-energy, keep you full that little bit longer and provide texture. Bean sprouts are just as delicious so it just depends how carb-conscious you really are.

Prep:10 minutes + cooking: 10 minutes

Serves 2

You will need

  • 3 stalks of bok choy
  • 3 mushrooms
  • 3 small pieces of broccoli
  • 1 spring onion stalk
  • a small handful of vermicelli noodles OR bean sprouts
  • 200 grams tofu
  • 1 clove of garlic
  • 1 tsp vegetable stock
  • 1 1/2 tbsp gluten free, reduced salt soy sauce
  • 1 tsp sesame oil
  • 1 tbsp grated ginger
  • 1 tsp chili flakes OR 1 fresh chili
  • 2 tsps coconut butter
  • 4 cups water

How to

  1. Chop up all your vegetables and throw them into a wok on a medium heat with one tsp of coconut butter
  2. Dice the tofu into small cubes and put into a frying pan, again with 1 tsp of coconut butter and 1/2 tbsp soy sauce
  3. Add the ginger, chili and garlic into the wok after the vegetables have cooked for 5 minutes
  4. Boil 4 cups of water and pour into the wok
  5. Add the remaining soy sauce, sesame oil, vegetable stock and noodles then leave to cook for a further 5 minutes
  6. Dish up the soup into bowls, add the tofu and chop up some spring onion to sprinkle on top.

Note: Coriander also tastes delicious sprinkled on top. If your using bean sprouts just add them to the wok at the same time as you would noodles but no further cooking is required.

Its that simple.

Keep Thriving! ♥ Anya