Vegan Pho with Zucchini Noodles




  1. Set your oven to broil and char the onion and ginger until slightly blackened, set aside.
  2. Toast the dry spices in a dry pan until they start to give off an aroma. Make sure you stir frequently so they don’t burn. Allow to the spices to cool before placing them in a cheese cloth bag or tea steeper. If the cinnamon doesn’t fit, you can put it straight in the pot.
  3. Put the vegetable stock into a medium sized pot. Add the onion, ginger, toasted spices and soy sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes.
  4. Place the zucchini noodles into your soup bowls. Pour the soup over the noodles.
  5. Garnish with your favorite toppings.

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