October 17, 2017

Deliciously Ella’s Chile & Ginger Pho

Recipe: Ella Mills

Try this recipe for Chile & Ginger Pho from Deliciously Ella’s new cookbook, Natural Feasts: 100+ Healthy, Plant-Based Recipes To Share And Enjoy With Friends And Family. 

This is a simplified version of the classic pho recipe, which means you can have dinner on the table in twenty minutes rather than leaving it to simmer for hours! The broth base is flavored with sesame, ginger, green onions, chile and lime and then filled with lots of veggies and buckwheat noodles before being topped with cilantro. A perfect cozy, comforting supper that will warm and rejuvenate you.


  • 2 portions of buckwheat noodles (or even zucchini noodles)
  • 1 oz. dried shiitake mushrooms
  • 2 tsp sesame oil
  • Generous thumb of fresh ginger, finely grated
  • 2 garlic cloves, finely grated
  • 2 fresh red chiles, finely sliced
  • 2 green onions, each chopped into quarters
  • 2 tbsp brown miso paste
  • 2 tbsp tamari
  • Scant 1⁄2 cup baby corn
  • 1⁄2 lb. bok choy, thinly sliced
  • 1 generous cup bean sprouts
  • 2 carrots, peeled and julienned
  • Handful of cilantro, roughly chopped
  • Juice of 1 lime, plus lime wedges to serve


Yield: Serves 4

  1. Prepare the noodles, if using, according to the package instructions, then drain in a sieve and rinse with cold water. Put the dried shiitake in a bowl, pour over 2 cups of boiling water and set aside for 20 minutes.
  2. Heat the sesame oil in a wok or large sauté pan. Add the ginger, garlic, chiles and green onions and cook for a minute or so, stirring to make sure the garlic doesn’t burn.
  3. Splash in a little water and let it bubble for a couple of minutes, then add the miso and tamari and 2 cups more boiling water. Let this broth bubble away until the mushrooms are ready, then add them too, with their soaking water (except the dregs, as they may contain grit). Return to a nice simmer for 5 minutes.
  4. Add the corn and bok choy, and simmer for 5 minutes. Stir in the bean sprouts and carrots.
  5. Divide the noodles among 4 bowls, then spoon the broth on top. Sprinkle with chopped cilantro and a squeeze of lime juice, then serve with lime wedges.

Excerpted from Natural Feasts by Ella Mills. Text copyright © 2017 by Ella Mills.  Photography copyright © 2016 by Clare Winfield. Excerpted with permission by Scribner, a Division of Simon & Schuster, Inc.