Eat + Drink

Meatless Pho on the Go

Chelan Wilkins, RHN

With the chilly months coming ahead, we've prepared an easy-to-make, Meatless Pho on the Go that you can take anywhere! Have it in a bowl or put it into a mason jar and have it ready to eat, you'll love this recipe.

Meatless Pho on the Go


  • 2 tbsp of Organika Health Bone Broth Chicken Ginger
  • 8 oz. dried rice noodles
  • 2 tbsp olive oil
  • 1 package of tofu
  • 1 tbsp fresh ginger, grated
  • 2 tbsp hoisin sauce
  • 1 tbsp fish sauce
  • 1 onion, thinly sliced
  • 2 cups of bean sprouts
  • 1/2 cup fresh cilantro
  • 1 jalapeno, thinly sliced
  • 2 limes, halved


  1. In a large pot of water, cook rice noodles according to package instructions; drain well and set aside.
  2. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Cut up tofu into small cubes and leave it in the stockpot until it gets to desired texture.
  3. Add remaining 1 tablespoon oil to the stockpot. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  4. Whisk in chicken stock, hoisin sauce and fish sauce. Bring to a boil; reduce heat and simmer for 10 minutes.
  5. Serve immediately with rice noodles and tofu, garnished with onion, bean sprouts, cilantro, mint, jalapeno and limes, if desired.

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