Raw Vegan Pho
Chewy shiitake mushrooms, fresh vegetables, and a simple umami broth give this raw vegan pho loads of flavour
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Inspired by the popular Vietnamese dish, this raw vegan pho is full of flavour and is incredibly nourishing.
The spiralised courgette noodles and fresh vegetable toppings contrast wonderfully with the earthy mushrooms and the rich, umami flavours of the broth.
The broth is simple to make, but is enriched with complex flavours when the ingredients are allowed to rest and infuse into the soup.
Assemble your soup a few hours before your meal time, and relax, meditate, or take a walk in nature whilst your raw vegan pho prepares itself.
What is a raw vegan diet?
It sounds like it would involve eating nothing but raw fruit and vegetables, but there’s so much more to enjoy in raw vegan cooking.
To be healthy and balanced, a raw food diet also needs to incorporate plenty of vitamins, minerals, and protein from leafy greens, seeds, nuts, and grains.
‘Raw’ foods can also be cooked, in a fashion, meaning that there’s plenty of opportunity to include satisfying textures and flavours into a raw food dish.
When ‘cooking’, keep foods to a maximum of 40-47°C. This is believed to prevent beneficial enzymes in the food from being destroyed.
Dehydrating is also an accepted ‘cooking’ method in raw vegan cuisine, useful for making bread-like foods like these raw vegan wraps, made with red peppers, tomatoes, and flax seed.
The dried shiitake mushrooms in this raw vegan pho recipe are bought dried, and rehydrated in the warm, flavourful broth, giving them a satisfying, meaty texture while preserving as many nutrients as possible.
*Please note that while consuming raw mushrooms is generally safe, there is a possibility of toxins or bacteria in the mushrooms presenting a health risk to some people. If in doubt, soak and cook the mushrooms separately before adding to the broth along with the fresh vegetables.
Total Time: 3 hours
Prep Time: 20 minutes
Calories: 106
Servings: 3
Rating:
Nutritional information per serving:
Serving size
535g
calories
106
fat
1g
saturates
0.2g
carbs
20g
sugars
8.3g
fibre
4g
protein
7.2g
salt
2.3g
Total Time: 3 hours
Calories: 106
Servings: 3
Ingredients
Method
Ingredients
(Servings: 3)
- 240 240 ml warm water
- 10 10 g dried shiitake mushrooms
- 0.33333333333333 0.33333333333333 Tbsp fresh ginger, grated
- 0.33333333333333 0.33333333333333 tsp Chinese 5 spice
- 0.33333333333333 0.33333333333333 red chilli, chopped
- 0.33333333333333 0.33333333333333 clove garlic puréed
- 1 1 Tbsp soy sauce
- 0.66666666666667 0.66666666666667 courgettes, spiralised
- 66.666666666667 66.666666666667 g sugar snap peas
- 0.33333333333333 0.33333333333333 red pepper, sliced
- 0.33333333333333 0.33333333333333 bunch spring onions, finely sliced
Method
- Add the warm water, mushrooms, grated ginger, Chinese 5 spice, red chilli, garlic and soy sauce to a bowl and mix well. Leave to infuse for 2-3 hours, until the mushrooms are fully hydrated and the broth is flavourful.
- Remove the mushrooms from the broth and slice them finely. Add the spiralised courgette, sugar snaps, red pepper, spring onions and shiitake mushrooms to a bowl, and pour over the broth.
Try these raw vegan gingerbread cookies for a healthy sweet treat!
