This vegan pho recipe is a scrumptious vegetarian spin on the Vietnamese noodle soup! It has a wealthy, spiced broth stuffed with tender veggies and herbs.
This vegan pho recipe is a scrumptious plant-based spin on the basic Vietnamese noodle soup. It’s an up to date model of a recipe I first shared in 2016, impressed by the vegetarian pho from a Vietnamese restaurant close to our home. The richly spiced broth is filled with shiitake mushrooms, bok choy, and tons of slurp-able noodles. Topped off with aromatic herbs and a squeeze of lime juice, it’s vibrant, brilliant, and comforting suddenly.
It’s an ideal recipe to make once you’re craving one thing cozy, but recent (which for me is nearly on daily basis in winter). Heads up that it takes a while to arrange, however you possibly can break up the steps if wanted. And when you style the flavorful, from-scratch broth, I feel you’ll discover that each minute was value it.
What’s pho?
Pho is a Vietnamese noodle soup made with a wealthy, fragrant broth and rice noodles. Conventional pho (pronounced “fuh”) is just not vegetarian. It’s usually made with beef broth that’s seasoned with fish sauce, charred onions and ginger, and warming spices like cinnamon, star anise, and cloves. The broth is stuffed with extra beef in addition to noodles and recent garnishes like herbs, bean sprouts, and chiles.
Vegan Pho Substances
After all, as a result of this recipe is vegetarian, you gained’t discover any beef or fish sauce right here. I exploit the normal charred aromatics and spices to construct taste within the broth, in addition to shiitake mushrooms, kombu, and tamari for savory depth.
Right here’s an summary of what you’ll have to make it:
White onion and ginger – You’ll char them underneath the broiler so as to add smoky taste to the broth.
Star anise, entire cloves, cinnamon sticks, coriander seeds, and fennel seeds – The broth’s star elements! They’re what give it the fragrant taste you’d discover in a conventional pho broth. Don’t be tempted to substitute floor spices right here—you actually need entire spices to construct the broth’s taste.
Shiitake mushrooms – You’ll simmer the stems within the broth and add the sautéed mushroom caps to the soup.
Kombu seaweed and tamari – You gained’t discover these elements in an genuine pho recipe, however they assist construct savory taste on this vegan broth. Kombu is a kind of seaweed that you will discover within the Asian aisle of most grocery shops. It’s additionally accessible on-line. Should you don’t hold tamari available, you possibly can substitute common soy sauce, although you might wish to use barely much less. I discover that soy sauce runs saltier than tamari.
Rice noodles, bok choy, and baked tofu – They make the soup recent and satisfying.
Rice vinegar – For sautéing the bok choy and mushrooms. It helps the greens soften and provides tangy taste.
Mung bean sprouts, recent herbs, and jalapeños – The pho garnishes! High your bowl with them for freshness, warmth, and crunch.
Lime wedges and sriracha – Add these elements to style as you eat!
Discover the whole recipe with measurements under.
How you can Make Vegan Pho
You could find the whole pho recipe with measurements on the backside of this submit. For now, right here’s an summary of the way it goes:
1. Getting ready the Pho Broth
Begin by making the pho broth. First, you’ll char the onions and ginger underneath your oven broiler to develop smoky taste and convey out their pure sweetness. The ginger may prepare dinner extra rapidly than the onions. If vital, take away it from the baking sheet and proceed to prepare dinner the onions till they’re tender and charred.
Subsequent, toast the spices in a big pot over medium warmth to develop their flavors.
Then, simmer the broth. Add 8 cups water, the charred onions and ginger, mushroom stems, kombu, and tamari to the pot and simmer for half-hour.
Pressure the broth to take away the spices, greens, and kombu.
2. Getting ready the Noodles and Greens
Subsequent, you’ll put together the noodles and veggies. Slice and sauté the mushroom caps in a big skillet, then add the bok choy to the pan and prepare dinner till it softens. I add the rice vinegar to the pan partway via the cooking time to create steam and add tangy taste.
Put together the noodles in accordance with the package deal directions.
Tip: I typically simplify this recipe through the use of pre-seasoned, store-bought baked tofu as a substitute of baking the tofu myself. Should you do wish to bake your individual tofu, you’ll try this step at this level. Discover my go-to recipe on this information to learn how to prepare dinner tofu.
3. Serving
To serve the pho, divide the noodles, bok choy, mushrooms, and tofu into 4 bowls.
Ladle within the scorching broth to cowl, then high with bean sprouts, herbs, and jalapeños as desired.
Serve with lime wedges, sriracha, and extra tamari on the facet!
Storage and Make-Forward Ideas
The pho broth retains properly in an hermetic container within the fridge for as much as every week. It additionally freezes properly for as much as 3 months. I typically make the broth forward of time to streamline the preparation of this soup.
In case you have leftovers, retailer the noodles and veggies individually from the broth. Any leftover rice noodles and cooked greens will hold properly for about 3 days within the fridge.
Reheat the broth on the stovetop or within the microwave earlier than ladling over the noodles and veggies and serving.
Extra Vegan Soup Recipes
Should you love this vegan pho, attempt certainly one of these scrumptious vegan soup recipes subsequent:
Vegan Pho
Serves 4
For the broth
1 white onion, quartered1 (3-inch) piece recent ginger, halved lengthwise4 star anise4 entire cloves2 cinnamon sticks1 teaspoon coriander seeds½ teaspoon fennel seeds8 cups waterStems from 8 ounces shiitake mushrooms1 (4-inch) piece kombu¼ cup tamari, plus extra for serving
For the soup
2 tablespoons avocado oil8 ounces shiitake mushrooms, stemmed and slicedSea salt2 child bok choy, quartered lengthwise2 teaspoons rice vinegar8 ounces rice noodlesBaked tofuMung bean sprouts, non-obligatory2 jalapeño peppers, stemmed and thinly slicedRecent basil or Thai basil leavesRecent cilantroLime wedges, for servingSriracha or chili oil, for serving
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