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Vegan Pho Recipe

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★★★★★

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.

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 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

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