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Vegan Pho Recipe

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★★★★★

4.7 from 50 reviews

This vibrant Vegan Pho recipe delivers a fragrant and flavorful plant-based take on the classic Vietnamese noodle soup. Featuring a rich, spiced vegetable broth infused with ginger, star anise, and cinnamon, it’s brimming with fresh shiitake mushrooms, baby bok choy, tofu, and fresh herbs. Perfect as a comforting bowl of goodness that’s entirely meat-free and packed with aromatic spices, vegetables, and tender noodles.

Ingredients

Scale

Broth Ingredients

  • 1 large yellow onion, peeled, halved
  • 4 dried shiitakes (about 1/2 cup)
  • 1 large piece of ginger (about 5 oz.), halved lengthwise
  • 2 tbsp vegetable oil
  • 4 cardamom pods
  • 3 star anise pods
  • 2 (3″) cinnamon sticks
  • 8 whole cloves
  • 8 cups low-sodium vegetable stock
  • 1 tbsp white miso paste or dark miso
  • 2 tsp soy sauce or tamari
  • 1 tbsp palm sugar, rock sugar, or granulated sugar

Main Ingredients

  • 1 lb banh pho noodles or dry rice noodles
  • 1 lb fresh shiitake mushrooms (about 4 loosely packed cups)
  • 2 heads baby bok choy, halved lengthwise
  • Kosher salt, to taste
  • 1/2 bunch cilantro, roughly chopped
  • 1/2 bunch Thai basil leaves (about 2 loosely packed cups)
  • 1/4 white onion, thinly sliced
  • 1/2 cup thinly sliced scallion greens
  • 1 (14-oz) block soft tofu, cut into 1/2” cubes
  • 4 oz bean sprouts
  • 1 jalapeño, thinly sliced

For Serving

  • Lime wedges
  • Soy sauce or tamari
  • Vegan sriracha

Instructions

  1. Prepare Broth Base: In a large pot, combine the halved onion, dried shiitakes, halved ginger, vegetable oil, cardamom pods, star anise pods, cinnamon sticks, and whole cloves. Cook over medium-high heat, stirring occasionally, until the onions are charred and the spices release their fragrance, about 4 to 5 minutes.
  2. Add Liquids and Simmer: Pour in the vegetable stock, then stir in the miso paste, soy sauce (or tamari), and palm sugar. Cover the pot, increase the heat to high, and bring to a boil. Let it cook uncovered until slightly reduced, about 4 minutes. Reduce the heat to low, cover again, and simmer while stirring occasionally until the onion is translucent, roughly 18 to 20 minutes.
  3. Cook Noodles: Meanwhile, bring a large pot of water to a boil. Cook the banh pho or dry rice noodles according to the package directions until tender. Drain the noodles and divide them evenly into large serving bowls.
  4. Strain and Finish Broth: Once the broth is done, strain it to remove the solids and return the clear broth to the pot. Add the fresh shiitake mushrooms and cook over medium heat, stirring occasionally, until the mushrooms are tender, about 2 to 3 minutes. Add the halved baby bok choy and continue cooking, stirring occasionally, until the stems are tender, about 1 to 2 minutes. Remove from heat and season the broth with kosher salt to taste.
  5. Assemble Pho Bowls: Ladle the hot broth along with mushrooms and bok choy over the noodles in each bowl. Top with cubed soft tofu, chopped cilantro, Thai basil leaves, thinly sliced white onion, scallion greens, bean sprouts, and jalapeño slices.
  6. Serve: Offer lime wedges, additional soy sauce or tamari, and vegan sriracha on the side for diners to customize their pho to taste.

Notes

  • For a deeper flavor, dry roast the spices (cardamom, star anise, cinnamon, cloves) briefly before adding to the broth.
  • You can substitute coconut sugar or brown sugar for palm sugar if unavailable.
  • Adjust the level of spice by omitting or adding more jalapeño slices.
  • Use gluten-free tamari instead of soy sauce to keep the recipe gluten-free.
  • Leftover broth can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • To make it even heartier, add additional vegetables like carrots or daikon radish in the simmering broth.

Keywords: Vegan pho, vegan Vietnamese noodle soup, plant-based pho, shiitake mushroom pho, vegan tofu soup

Find it online: https://kitchenbyclara.com/vegan-pho-recipe/