This Vegan Pho is a super comforting soup that is nutritious, heartwarming, and perfect for a cozy day!
Tips & Variations:
- Don’t skip the garnishes. When ordering pho at a Vietnamese restaurant, it always comes with Thai basil, bean sprouts, lime, and chiles. Even though they are only considered garnishes, I believe they are an essential part of the soup- so stir them in to get the rich authentic flavors!
- Feel free to customize this vegan pho recipe by adding fried or baked tofu, some veggie meat, hoisin sauce, or even chili oil for some spice!
- Broth can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
How to Make Vegan Pho
Listed below are all the ingredients you will need:
- cinnamon sticks
- whole cloves
- star anise
- white onion
- fresh ginger
- vegetable stock or broth
- water
- soy sauce
- rice noodles
- neutral-flavored oil of choice
- shiitake mushrooms
- salt
Garnishes
- mung bean sprouts
- Thai basil
- cilantro
- sprigs of fresh mint
- green onions
- fresh jalapeño
- lime
Warm a medium soup pot or Dutch oven over medium heat. Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes.
Add the onion, ginger, water, broth and soy sauce and raise the heat to high and bring the mixture to a boil. Then reduce the heat to maintain a gentle simmer for 30 minutes to give the flavors to meld.
In the meantime, prepare your rice noodles by cooking them according to package directions. Set them aside.
To prepare the shiitake mushrooms, I added it to the broth and cooked the mushrooms until they were tender. But feel free to cook this separately.
Once the broth is done cooking, strain out the onions, ginger, and spices. The easy way is to use a small metal sieve, but you can also strain the mixture through a colander into another large bowl. Don’t forget to leave the mushrooms in the broth.
Season it to taste with salt and then add the cooked noodles. I love eating pho with tons of vegetables so feel free to add steamed broccoli, steamed bok choy or bean sprouts.
Looking for more heartwarming soup? Try these!
Vegan Pho
Ingredients
- Two 3-inch cinnamon sticks
- 3 whole cloves
- 2 star anise
- 1 large white onion peeled and quartered
- 4- inch piece of fresh ginger peeled and halved lengthwise
- 4 cups 32 ounces vegetable stock or broth
- 4 cups water
- 2 tablespoons soy sauce
- 6 ounces one large handful rice noodles
- 1 tablespoon your neutral-flavored oil of choice
- 5 ounces thinly sliced shiitake mushrooms
- salt
Garnishes
- mung bean sprouts
- sprigs of fresh Thai basil
- cilantro
- Sprigs of fresh mint
- thinly sliced green onions mostly green parts
- very thinly sliced fresh jalapeño omit if sensitive to spice
- small wedges of lime
Instructions
- Warm a medium soup pot or Dutch oven over medium heat. Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes.
- Add the onion, ginger, water, broth, and soy sauce and raise the heat to high and bring the mixture to a boil. Then reduce the heat to maintain a gentle simmer for 30 minutes to give the flavors to meld.
- In the meantime, prepare your rice noodles by cooking them according to package directions. Set them aside.
- To prepare the shiitake mushrooms, I added it to the broth and cooked the mushrooms until they were tender. But feel free to cook this separately.
- Once the broth is done cooking, strain out the onions, ginger, and spices. The easy way is to use a small metal sieve, but you can also strain the mixture through a colander into another large bowl. Don’t forget to leave the mushrooms in the broth.
- Season it to taste with salt and then add the cooked noodles. I love eating pho with tons of vegetables so feel free to add steamed broccoli or steamed bok choy.
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