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Vegan Pho Recipe

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★★★★★

4.7 from 54 reviews

This Vegan Pho recipe offers a fragrant and flavorful plant-based take on the traditional Vietnamese noodle soup. Made with a charred onion and spice-infused broth, fresh shiitake mushrooms, baby bok choy, soft tofu, and an array of fresh herbs and toppings, it delivers a comforting and satisfying bowl of pho that’s entirely vegan and packed with authentic flavors.

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

Noodle and Vegetable Ingredients

  • 1 lb banh pho noodles or dry rice noodles
  • 1 lb fresh shiitake mushrooms (4 loosely packed cups)
  • 2 heads baby bok choy, halved lengthwise
  • Kosher salt, to taste

Toppings and Garnishes

  • 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 peeled and 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 become aromatic, about 4 to 5 minutes.
  2. Add Liquids and Simmer: Pour in the low-sodium vegetable stock, then add the miso paste, soy sauce or tamari, and palm sugar. Cover the pot, increase the heat to high and bring to a boil. Allow the broth to cook until it slightly reduces, about 4 minutes. Reduce heat to low, cover, and let it simmer, stirring occasionally, until the onion becomes translucent, about 18 to 20 minutes.
  3. Cook the Noodles: In a separate large pot of boiling water, cook the banh pho or rice noodles according to the package instructions. Once cooked, drain and divide the noodles among large serving bowls.
  4. Strain and Enrich Broth: Strain the broth to remove all solids and return the clear broth to the pot. Add the fresh shiitake mushrooms and cook over medium heat, stirring occasionally, until they are tender, about 2 to 3 minutes. Then add the halved baby bok choy and continue cooking, stirring until the bok choy stems are tender, about 1 to 2 minutes. Season the broth with kosher salt to taste and remove from heat.
  5. Assemble the Pho: Pour the hot broth with mushrooms and bok choy over the noodles in each bowl. Top with cubed soft tofu, roughly chopped cilantro, Thai basil leaves, thinly sliced white onion, scallion greens, bean sprouts, and sliced jalapeño.
  6. Serve and Garnish: Serve the vegan pho immediately accompanied by lime wedges, extra soy sauce or tamari, and vegan sriracha on the side for guests to customize their bowls.

Notes

  • Char the onions and spices well to develop a deep, rich flavor in the broth.
  • Adjust the level of spiciness by controlling the amount of jalapeño and sriracha.
  • For a gluten-free version, ensure the noodles and soy sauce or tamari are gluten-free.
  • The broth can be prepared a day ahead for enhanced flavor and reheated before serving.
  • Use soft tofu for a creamy texture; firm tofu can be substituted if preferred.

Keywords: Vegan pho, Vegan Vietnamese soup, Plant-based pho, Shiitake mushroom pho, Vegan noodle soup

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