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Low sodium vegan pho presentation.

Low Sodium Vegan Pho

This is my low sodium version of the classic pho (Pronounced ''fuh''). It doesn't have the same taste as the traditional pho, but is tasty in it's own way with all the fragrant spices used. For me it's the perfect compromise to get a flavorful and kidney friendly Vietnamese soup.
4.6 from 24 votes
PREP TIME30 minutes
COOK TIME30 minutes
TOTAL TIME1 hour
SERVINGS2 bowls
CREATED BYMarc-Andre Vachon
REVIEWED BYRoxanne Papineau, RD
KIDNEY NUTRITIONLow phosphorus | Low sodium | Vegan | Vegetarian | Very high source of fiber
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INGREDIENTS

Broth Ingredients

  • 4 cups unsalted vegetable broth
  • 1 tsp rice vinegar
  • ½ yellow onion peeled and quartered
  • 2 garlic cloves peeled and crushed
  • 1 tbsp fresh ginger peeled, thinly sliced
  • ½ tbsp brown sugar

Broth Spices

  • 2 star anise
  • 4 whole cloves
  • 1 cinnamon stick 6po - 15cm
  • ½ tbsp whole coriander seeds
  • ½ tsp whole cardamom seeds
  • ½ tsp whole fennel seeds

Noodles

  • 50 g large rice noodles uncooked

Suggested toppings (See note 2)

  • ½ cup bean sprouts
  • ¼ cup green onions chopped
  • 1 cup bok choy
  • 2 lime wedges
  • 1 cup tofu slices or cubes
  • 1 tbsp toasted sesame oil for cooking

INSTRUCTIONS

  • Heat a pot over low heat and toast the spices until fragrant, about 30 seconds.
    Spices : star anise, cloves, cinnamon stick(s), coriander seeds, fennel seeds and cardamom seeds
  • Add all the broth ingredients to the pot. Bring to a boil over high heat and simmer covered over medium-low heat for 30 minutes.
    Ingredients : vegetable broth, rice vinegar, onion, garlic, ginger, brown sugar
  • Meanwhile, cook the rice noodles per packaging instructions and prepare all your toppings.
    Optional : Prepare the suggested toppings. If you want to do it exactly as shown in the photo, heat the sesame oil in a pan to cook your tofu and bok choy. You also need to chop the green onions and slice the lime wedges.
  • Once the broth is ready, strain it and discard everything except the broth itself.
  • In a bowl, add the rice noodles, broth and any other toppings of your choice.
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NOTES

Note 1 - Nutritional calculation
Nutritional facts consider that all the nutrients in the onion, garlic cloves and spices are consumed and not thrown away as directed in the recipe as there is no way to have an exact calculation of what these ingredients leach in the broth.
Note 2 - Suggested toppings
The toppings in this section (Suggested toppings) are included in the nutrition calculations. These toppings are suggestions only and are not essential to this recipe.
You can skip them, choose completely different ones and use different quantities. In this case, bear in mind that the nutritional values will be different.

NUTRITION FACTS

Nutrition Facts
Low Sodium Vegan Pho
Serving Size
 
1 bowl - half of ingredients
Amount per Serving
Calories
350
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
6
g
Sodium
 
82
mg
4
%
Potassium
 
295
mg
8
%
Carbohydrates
 
44
g
Fiber
 
7
g
29
%
Sugar
 
8
g
9
%
Protein
 
17
g
Vitamin C
 
25
mg
30
%
Calcium
 
264
mg
26
%
Iron
 
3
mg
17
%
Phosphorus
 
98
mg
10
%
*5% or less is a little, 15% or more is a lot

For informational purposes only. Nutrition data is primarily calculated from the USDA National Database. Values may vary from accuracy of measurements, brands, nutritional data and more. All measurements are metric (1 cup = 250ml). Readers are encouraged to make their own calculations.

Tried this recipe?Mention @KidneyHealthyRecipes or tag #KidneyHealthyRecipes!