Pho Soup Made at Home in Mason Jars is perfect for those meal-prepping Sundays. Packed with vegetables, rice noodles and soothingly warm liquid you’ll be looking forward to for lunch.
(Gluten Free, Dairy Free, Vegan, Vegetarian)
Are you familiar with Pho Soup? Yes? Awesome.
No? Well, I’d love to demonstrate for you the wonders of Pho Soup today. Simply put, it is amazing.
It’s that perfect combination of flavor packed with just barely cooked vegetables. It’s the broth that has me in love with this simple concoction.
I’m not sure what’s come over me lately but I cannot get enough of anything involving fresh ginger and soy sauce. If it has those ingredients in it, I AM GAME.
I had my eyes opened to Pho Soup a while back and, needless to say, I was intrigued. The concept of raw veggies quick stewing in some super hot piping broth for one of those quick hit lunches intrigued me.
Most Pho Soups do involve very thinly sliced raw beef with the veggies and the super hot broth will quickly cook it for you. Simply amazing.
However, I was not feeling the beef sitting in with veggies in a mason jar, waiting to be eaten the next day. It creeped me out, so I made my own vegetarian Pho Soup. Is that possible? It is now.
Other fresh ingredients you can enjoy in your Pho Soup.
- Bean Sprouts
- Onion
- Lime Juice
As you can imagine, this is not the authentic Pho Soup you might find elsewhere, it’s my take on it.
The authentic versions involve ingredients that are not everyday ingredients and we are sticking to our theme of keeping things simple with ingredients you will most likely have around your house.
Who knows, perhaps after we make our way to that region next year I’ll come back with an authentic recipe.
Like our Picadillo Mexican Beef dish this soup is a twist on something delicious already and we’ve made it simpler.
In reality, I am very aware my food options over in the Asian Pacific are going to be limited.
Anyone who has traveled there with gluten-free dietary needs, MESSAGE ME. I want to hear it all.
If you can’t find fresh ginger, ground ginger will work. Fresh is a better option because it will give you an amazing robust flavor.
I have a nub I’ve been using for a couple months now. Once you buy it they really do last forever.
Now pack a mason jar up with these amazing pho flavors for lunch this week and feel good about what you are eating!
Pho Soup Made at Home in Mason Jar Recipe
Soup
Gluten Free, Dairy Free, Vegan, Vegetarian
Vietnamese
Yield: 1
Prep Time:5 min
Cook Time:15 min
Total Time:20 min
Ingredients:
- 1 wide mouth quart mason jar with lid
- 1/2 cup very thinly sliced carrot
- 1/2 cup julienned red pepper
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced garlic
- 1/4 cup chopped green onion
- 1 cup uncooked thin rice noodles
- 1/8 cup gluten-free soy sauce or coconut aminos
- 3 cups vegetable stock
Directions:
- 1. In a large mason jar add carrots, red pepper, ginger, garlic, green onion and rice noodles in that order.
- 2. When ready to eat, pour in soy sauce and boiling vegetable stock.
- 3. Other option: When ready to eat pour in soy sauce, concentrated liquid vegetable stock and 3 cups of boiling hot water.
- 4. Tighten lid onto jar and allow to sit for 10-15 minutes, or until veggies and noodles are tender.
Author: Linnie
Nutrition Information:
Calories: 280
Other nutrition information: Total fat: 2g , Saturated Fat: 2.5g , Trans Fat: 0g , Cholesterol: 15mg , Sodium: 1070mg , Total Carb: 59g , Dietary Fiber: 5g , Total Sugars: 6g , Protein: 8g
How much did you love this recipe?
Click a star to let me know:
(169 votes, average: 3.59 out of 5)
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Could you make pour the broth in let it sit and bring it to work? Or will the noodle get too mushy ?
I’ve done this before and the noodles do get soft but if you eat within the 24 hours it’s definitely still consumable. 🙂
Just keep the noodles separate. They soften in boiling hot water after 10 minutes. Put them in cold water until you’re ready to eat then just add to hot broth.
If this works for you then of course go for it. 🙂
I always have trouble with them gelling together into one mess if I let them cool, but that is my personal experience.
1/8 cup soy sauce? looks delicious, but talk about sodium overload in one meal, wow, why on earth would you want that? The broth can be flavored in other ways….good grief woman.
I do use gluten-free low sodium soy sauce so perhaps thats why I use that amount. As always recipes can be made to your own tastes. 🙂 Someone also suggested coconut amino acids.. I personally can’t have that but for those who can it might be a great option also!
Gosh, why are you being so unpleasant? Great recipe, Veggie Balance! And kudos to you for responding so gracefully to such a rude and uncalled for comment! 🙂
Gee, why so mean? You can say the same thing in a nice way, especially when you are a guest on someone’s blog, and they’ve put in a lot of work!
It’s actually possible to see a recipe, think “woah, that’s too much soy sauce” and add an implicit “for me” to the end. Then you don’t have to feel compelled to make rude comments about other people’s food.
The sodium is pretty high. Is it from the soy sauce? Coconut aminos might be a good substitute for the sounds sauce to reduce the sodium content
I personally can’t use coconut aminos but I agree that would be a fabulous option! I do use gluten free low sodium soy sauce myself and that was not an option when calculating the nutrition info. Enjoy!
typically, regular chicken stock, 3 cups worth, is going to have around 500 mg of sodium as well.
LOOks good! So are you able to make this then leave it in the fridge for meal prep?
I personally make and eat immediately. I know people who say they’ve tried cooking it in advance but I have not heard how it turned out.
I think if I do this, I’ll try putting everything but the liquids in a Tupperware, keep and heat the liquid in the jar at work, and add the dry ingredients after. That seems like the best way to pack it all in a lunchbox. If you have bouillon, it’s even easier!
Try using beef jerky as the meat. Works great!
Ooo! That actually sounds great for those extra protein days! Thanks for the tip 🙂
This is a great idea and great recipe! The photo title is Vegan Pho and the beginning description says it’s vegan and veterinarian…..but the recipe is definitely not vegan. You don’t even give any vegan or vegetarian options. Seems a bit misleading to me.
Can i ask you what about this recipe isn’t vegan? We are not trying to be misleading by any means.
Your recipe instructions switch over to a chicken stock, rather than the vegetable stock listed in the ingredients. i look forward to trying this recipe with no salt added vegetable stock to keep it vegan and lower the sodium content.
Ah thank you for that feedback. We had both vegetable stock and chicken stock as options in the ingredients at one time depending on dietary preference. Seemed to have caused too much confusion and now I can see why that just made it MUCH more confusing. Thank you again for the help! :))
I just made this for lunch for me and my two teenagers. We all loved it! As a homeschooling mom, this was quick, easy, delicious, nutritious and vegan. Perfect for our family!
Yay! So glad you enjoyed it! 🙂
Pho is one of my favorite dishes, but I’ve never made it at home. Or in a mason jar lol. This is a super cute idea and it sounds so good!
I’m sorry some people seem really unhappy on here about this recipe.
Honestly, I was thinking about doing something just like this but was having trouble figuring out how I could do it (I LOVE Pho and would love to have it at school). I won’t be using this exact recipe, but oh my gosh did you open my brain to how I could do exactly what I wanted. Thank you so much!!
Thanks Deena. I was in the same position. Our goals here is for people to look at food differently and be creative so try something new and we are happy to have helped. 🙂
Could you use fresh mushrooms? Or would they not cook enough?
Should cook it enough to enjoy I’d think 🙂