Vegetarian Pho

Rate this recipe

Inspired by the classic Vietnamese noodle soup, our Vegetarian Pho has all the aromatics and spices of the original and Quorn Pieces for a meat-free twist. Fill your bowl with plenty of rice noodles, and don't forget to top it off with your favourite combination of fresh herbs, bean sprouts, and chilli sauce!

Serves 4

90 mins

A Little Effort

349 cals
(Per serving)

11 g of fat

Made with Quorn Meat Free Pieces

High in protein
Gluten free
Low in saturated fat


  • 500g pack of Quorn Pieces
  • 1 tbsp extra virgin olive oil
  • 1 whole head of garlic, sliced
  • Large thumb of ginger, sliced
  • 1 white onion, sliced
  • 1 red chilli, sliced
  • 1.5l vegetable stock
  • 2 tbsp soy sauce
  • 20g dehydrated shiitake mushrooms (important they are not the fresh ones)
  • 1 tbsp miso paste
  • 1 tbsp sesame oil
  • Two bulbs Pak choi
  • Handful chopped spring onion
  • 250g of your favourite noodle (ramen, udon, soba and rice noodles all work great)


  1. In a large pan, heat oil and fry garlic, ginger, chilli and onion for around 8 minutes until browned
  2. Splash a cup of the stock to deglaze the pan then pour in the remaining stock along with soy sauce and the dehydrated mushrooms.
  3. Bring to a boil then reduce to a low simmer, leave for a minimum of one hour
  4. Strain broth into a large saucepan, along with miso paste, and set mushrooms aside
  5. Add pak choi and Quorn Pieces to broth and simmer for 5 minutes followed by noodles until cooked
  6. Split noodles between four bowls, top with the pak choi, Quorn Pieces, and mushrooms and fill with the remaining broth

Recipe Inspiration

See all recipes