Faux Chicken Pho Soup Cup

Ginger and star anise add bright peppery flavor.

“This Vietnamese-inspired recipe gets vitamins A and D from fish sauce,” says Denver-based recipe developer Julia Heffelfinger. If you’re looking to save even more time during prep, she recommends picking up store-bought spiralized noodles and rotisserie chicken.

Also in this series: Greens and Beans Soup Cup and Kale and Chorizo Soup Cup


  • 1 tablespoon white (shiro) miso
  • 1 teaspoon hoisin
  • 1 teaspoon fish sauce
  • 1 teaspoon fresh ginger, peeled and minced
  • 1 piece star anise
  • ½ cup spiralized butternut squash or sweet potato noodles
  • ¾ cup baby bok choy, thinly sliced
  • ½ cup shredded rotisserie chicken
  • 1 teaspoon jalapeño, thinly sliced
  • 1 scallion, thinly sliced
  • 2 tablespoons cilantro leaves
  • 2 tablespoons mint leaves, torn
  • Lime wedge
  • Boiling water


  1. In a wide-mouthed 1½-pint heatproof jar, layer the miso, hoisin, fish sauce, ginger, star anise, butternut squash noodles, bok choy, chicken, jalapeño, scallion, herbs, and lime wedge, leaving a little space at the top of the jar. Seal and refrigerate until ready to eat.

To Serve

  1. Squeeze the lime into the jar and discard the wedge. Cover the contents of the jar with boiling water, seal and let sit for two to three minutes. Give the soup a good stir. If the soup could use a little more heating, microwave on high for two minutes, or until hot. Stir well and serve.