We’ve replaced white starchy noodles with potassium-packed courgetti in this Pho-nomenal Vietnamese classic.

Serves: 2 | Cook Time: 25 mins | Calories: 439 | Type: Vegan + Gluten-Free | Macros P: 23g / C: 25g / F: 29g


  • 300g firm tofu (soya)
  • 100g tenderstem broccoli
  • 100g oyster mushrooms
  • 300g courgette
  • 2 garlic cloves
  • 1 red pepper
  • 1 red chilli
  • 50g cashew nuts (nuts)
  • 1 vegetable stock cube (celery)
  • 2 tsp tamari (soya)
  • 2 star anise

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Boil a kettle. Dissolve the vegetable stock cube in 500ml boiling water in a jug and set aside.
  2. Finely chop the garlic and finely slice the chilli (remove the seeds for less heat). Chop the tenderstem into 1 inch pieces and halve the mushrooms lengthways. Thinly slice the red pepper. Drain and rinse the tofu, cut into 2cm cubes.
  3. Remove the ends of the courgette, but leave the skin on. Prepare the courgetti noodles using a peeler and slice the courgette into long thin strips (or use a julienne peeler or spiralizer if you have one).
  4. Heat a frying pan with 1 tbsp oil and add half of the garlic and the tofu and fry for 5 mins. Then add the tamari and fry for a further 5 mins until the tofu is golden brown.
  5. Meanwhile, heat a medium-sized pan with 1/2 tbsp oil and fry the remaining garlic for a minute, then add the mushrooms, tenderstem, red pepper and star anise, and cook for 3 mins.
  6. Add the vegetable stock and courgetti to this pan and simmer for 5 mins. Turn off the heat and carefully remove the star anise.
  7. Serve the vegetable soup in two warm bowls, top with the tofu and garnish with the sliced chilli and cashew nuts.