Created By: Katie Saleh, Wellness coach & cooking instructor


  • 2 packages of Bgreenfood Buckwheat Ramen
  • 2 cups water
  • 1.5 quarts (6 cups) chicken broth
  • 1 ounce package of organic dried shiitake mushrooms, (rehydrated according to package and chopped into bite-sized pieces) or fresh if available
  • 3 TBS grapeseed oil
  • 1 large onion, diced
  • 2 cinnamon sticks
  • 4 star anise
  • Fresh grated ginger (about 2 inch piece)
  • 1 cup grated carrots
  • 2 TBS Tamari
  • 14 Oz package of extra firm tofu, cubed


  1. Cook onion in 2 TBS of the oil oil for 5 minutes on med-high heat.

  2. Add broth and 2 cups of water, cinnamon sticks, star anise, ginger and Tamari. Bring to a boil, then turn heat to low and simmer for 45 minutes.

  3. Cook buckwheat ramen noodles separately according to package instructions.

  4. Heat a skillet to medium heat and add 1 TBS grapseed oil. Sautee tofu 10 minutes until browned on all sides. After the broth has simmered for 45 minutes, remove cinnamon sticks and star anise.

  5. Add mushrooms and carrots and simmer 5 minutes. Divide tofu and ramen evenly between four bowls. Add broth to each bowl and serve. Garnish with scallions, lime wedges, an extra drizzle of tamari and chopped basil.

Chef's Notes:

For me, homemade pho is the ultimate healthy comfort food. I love the festive flavors of the cinnamon and star anise, and the richness of the broth.

If you prefer a spicier pho, add a few slices of jalepeno to garnish.

For this recipe, I used my favorite organic buckwheat ramen noodles, by bgreenfood- made with 100% buckwheat flour. Friends in SF can pick it up at Rainbow grocery.


Follow Katie on her Instagram :)