Peel the pumpkin and lotus root, slice them, and add to a pot to make the broth. Once cooked, remove the pumpkin pieces. Add the lotus seeds and carrots. When the vegetables are tender, season with pink salt and miso paste.

Peel and slice the carrots. Rinse the lotus seeds thoroughly.

Cut the vegan tofu skin rolls into bite-sized pieces.

Since this is a macrobiotic-style recipe, do not use sugar. Get the sweetness from the pumpkin and season with a little pink salt and miso paste.

Rinse the brown rice pho noodles to remove any dust, then cook until tender.

Place the cooked noodles in a bowl, ladle the broth over them, and add the tofu skin rolls, lotus root, carrots, and other toppings.