Vegetarian Noodle Soup

This recipe can easily be customized by pairing with your favourite colorful veggies.

Products you'll need:

CAMPBELL’S® Ready To Use Pho Broth

CAMPBELL’S® Ready To Use Pho Broth

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  • 1 carton CAMPBELL’S® Ready To Use Pho Broth
  • 4 medium  green onion, finely sliced
  • 1/2 tsp (3 mL) ginger, freshly grated
  • 1 tbsp (15 mL) soy sauce or tamari
  • 2 medium  carrots, peeled and julienned
  • 6 mini bella, white or cremini  mushrooms, finely sliced
  • 3 baby bok choy, quartered
  • 200 grams extra  firm tofu, diced
  • 100 grams flat rice noodles


  1. In a large soup pot or Dutch oven combine Campbell’s Pho Broth with green onion, ginger and soy sauce.
  2.  Bring the broth to a simmer and add carrots, mushrooms, baby bok choy, tofu and rice noodles. Cook for 8-10 minutes or until vegetables are softened and noodles are cooked through.
  3. Serve with sliced jalapeno, fresh Thai basil and lime wedges.

Recipe tips

  • If you can’t find bok choy at your supermarket, replace with either broccoli, snow peas, or even baby spinach.
  • Garnish with: jalapeno finely sliced, fresh Thai basil and lime wedges

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Amount Per Serving
Calories 170
Fat 1.5 g
Sodium 990 mg
Carbohydrate 33 g
Dietary Fibre 2 g
Protein 7 g
Calcium 7 %DV
  • One serving of vegetables
  • Source of calcium
  • Source of fibre

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