Easy vegan pho

Make our easy vegan noodle soup for a warming midweek meal. This low-calorie recipe can be spiced up according to taste with a side serving of sriracha

  • Prep:10 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 234
  • fat 2g
  • saturates 0.3g
  • carbs 46g
  • sugars 4g
  • fibre 3g
  • protein 6g
  • salt 2.8g


  • 100g rice noodles
  • 1 tsp Marmite
  • 1 tsp vegetable oil
  • 50g chestnut mushrooms, sliced
  • 1 leek, sliced
  • 2 tbsp soy sauce
  • 1 red chilli, sliced (deseeded if you don't like it too hot)
  • ½ bunch mint, leaves picked and stalk discarded
  • handful salted peanuts
  • sriracha, to serve


  1. Tip the noodles into a bowl and cover with boiling water. Leave to stand for 10 mins, then drain, rinse in cold water and set aside.

  2. In a jug, mix the Marmite with 500ml boiling water. Set aside while you cook the vegetables.

  3. Heat the oil in a saucepan, then add the mushrooms and leek. Cook for 10-15 mins until softened and beginning to colour, then add the soy sauce and Marmite stock and stir. Bring to the boil for 5 mins.

  4. Divide the noodles between two deep bowls, then ladle over the hot broth. Top with the chilli slices, mint leaves and peanuts, and serve with some sriracha on the side.

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