Name: Easy vegan pho
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 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

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

30 min total 10 min prep 20 min cook 2 234 cal

Instructions

Tap a step to mark it done

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 and water mixture 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.