Vegan Pho Recipe

Introduction

This Vegan Pho is a fragrant and satisfying take on the traditional Vietnamese noodle soup. It features a rich, spiced vegetable broth, fresh vegetables, and soft tofu, making it a perfect comforting meal for any day.

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
• 1 lb. banh pho noodles or dry rice noodles
• 1 lb. fresh shiitake mushrooms (4 loosely packed cups)
• 2 heads of baby bok choy, halved lengthwise
• Kosher salt
• 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
• Lime wedges, soy sauce or tamari, and vegan sriracha, for serving

Instructions

1. Step 1: In a large pot, combine the halved onion, dried shiitakes, ginger, vegetable oil, cardamom pods, star anise, cinnamon sticks, and cloves. Cook over medium-high heat, stirring occasionally, until the onions are charred and the spices become fragrant, about 4 to 5 minutes.
2. Step 2: Add the vegetable stock, miso paste, soy sauce, and palm sugar to the pot. Cover, increase the heat to high, and bring to a boil. Let it cook until slightly reduced, around 4 minutes. Then reduce heat to low, cover, and simmer, stirring occasionally until the onion becomes translucent, about 18 to 20 minutes.
3. Step 3: While the broth simmers, cook the noodles according to package instructions in a large pot of boiling water. Drain and divide them among large serving bowls.
4. Step 4: When the broth is ready, strain it to remove solids and return the liquid to the pot. Add the fresh shiitake mushrooms and cook over medium heat, stirring occasionally, until tender, 2 to 3 minutes.
5. Step 5: Add the halved baby bok choy to the broth and cook, stirring, until the stems are tender, 1 to 2 minutes. Remove from heat and season the broth with kosher salt to taste.
6. Step 6: Top the noodles with the hot broth, mushrooms, bok choy, tofu cubes, cilantro, Thai basil, thinly sliced white onion, scallion greens, bean sprouts, and jalapeño slices.
7. Step 7: Serve immediately with lime wedges, additional soy sauce or tamari, and vegan sriracha on the side for added flavor.

Tips & Variations

• For deeper flavor, toast the spices in the dry pot briefly before adding oil and aromatics.
• You can substitute baby spinach or kale for bok choy if you prefer.
• To add more protein, try adding seitan or tempeh instead of tofu.
• Adjust spice level with more or fewer jalapeño slices or add a dash of chili flakes to the broth.

Storage

Store leftover broth and components separately in airtight containers in the refrigerator for up to 3 days. Noodles are best stored separately to avoid becoming mushy. Reheat the broth gently on the stove before serving. Add fresh toppings when ready to eat for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh shiitakes instead of dried?

Dried shiitakes add a rich, concentrated flavor to the broth, but if you only have fresh shiitakes, you can use them. Consider using more fresh mushrooms to compensate for the reduced depth in broth flavor.

What noodles work best for pho?

Banh pho noodles or other dry rice noodles are traditional and work best as they have a delicate texture. Avoid egg noodles or wheat-based noodles for an authentic vegan pho experience.

Vegan Pho Recipe

Print Recipe

★★★★★

4.6 from 122 reviews

A flavorful and aromatic vegan pho recipe featuring a rich vegetable broth infused with spices and umami-rich miso, paired with fresh shiitake mushrooms, bok choy, tofu, and traditional pho noodles. This comforting Vietnamese-inspired soup is perfect for a healthy, plant-based meal.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vietnamese
• Diet: Vegan

Ingredients

Scale 1x2x3x

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 of 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
• Lime wedges, soy sauce or tamari, and vegan sriracha, for serving

Instructions

1. Prepare the Broth: In a large pot, combine the halved onion, dried shiitakes, halved ginger, vegetable oil, cardamom pods, star anise pods, cinnamon sticks, and cloves. Cook over medium-high heat, stirring occasionally, until the onions are charred and the spices are fragrant, about 4 to 5 minutes.
2. Add Seasonings and Simmer: Pour in the vegetable stock, then add the miso paste, soy sauce or tamari, and palm sugar. Cover the pot, increase heat to high, and bring it to a boil. Let it cook until slightly reduced, about 4 minutes.
3. Simmer the Broth: Reduce the heat to low, cover, and let the broth simmer for 18 to 20 minutes, stirring occasionally, until the onion becomes translucent and the flavors meld.
4. Cook the Noodles: While the broth simmers, bring a large pot of water to a boil and cook the banh pho or rice noodles according to the package instructions. Drain and divide the noodles among large serving bowls.
5. Strain the Broth and Cook Vegetables: Strain the broth to remove the solids and return the liquid to the pot. Add the fresh shiitake mushrooms and cook over medium heat, stirring occasionally, until they are tender, 2 to 3 minutes. Then add the halved baby bok choy and cook, stirring, until the stems are tender, about 1 to 2 minutes. Season the broth with kosher salt to taste and remove from heat.
6. Assemble the Pho: Ladle the hot broth with mushrooms and bok choy over the noodles. Top with cubed tofu, chopped cilantro, Thai basil leaves, thinly sliced white onion, scallion greens, bean sprouts, and jalapeño slices.
7. Serve: Serve the pho immediately with lime wedges, extra soy sauce or tamari, and vegan sriracha on the side so everyone can customize their bowls to taste.

Notes

• For a deeper flavor, char the onion and ginger well before adding the liquid ingredients.
• You can substitute banh pho noodles with any flat rice noodles available.
• Miso paste adds umami richness; use dark miso for a stronger flavor, or white miso for a milder taste.
• Adjust the spiciness by varying the amount of jalapeño or adding chili sauce.
• Make sure to strain the broth carefully to avoid any grit from the spices.
• This recipe is perfect for meal prep; the broth can be stored separately and reheated before serving.

Keywords: vegan pho, plant-based pho, vegan Vietnamese soup, shiitake mushroom pho, tofu pho, vegetable broth pho