Easy Vegan Pho
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
50 mins
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Servings
4
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Calories
362 kcal
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Course
Main Course
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Cuisine
Vegan
Easy Vegan Pho
Report
Vegan Pho is a flavorful noodle soup, with a vegetarian broth that simmers in 30 minutes or less. Add your favorite veggie toppings for a healthy meal!
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Ingredients
Vegan Pho Broth
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion , sliced
- 3 inches fresh ginger , sliced
- 3 cloves garlic , sliced
- 2 whole star anise (or 1/4 teaspoon ground)
- 5 whole cloves (or 1/4 teaspoon ground)
- 2 cinnamon sticks (or 1/2 teaspooon ground)
- 1 teaspoon ground coriander
- 8 cups vegetable broth
- 2 tablespoons tamari (gluten-free soy sauce)
- 1 tablespoon maple syrup
- fine sea salt , to taste
Assembly
- 8 ounces rice noodles
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms , sliced
- 3 green onions , chopped
- 1 cup mung bean sprouts
- ½ cup fresh cilantro
- 1 Jalapeño , sliced
- Lime wedges , if desired
Instructions
- To prepare the broth, heat the olive oil in a 6-quart pot over medium-high heat. Sauté the sliced onion, ginger, and garlic until golden, about 5 to 8 minutes. Add a splash of water, as needed, to prevent sticking. (This will also help stop browning on the bottom of the pot.)
- When the onions are tender, add in the star anise, cloves, cinnamon sticks, and coriander. Stir briefly, until fragrant, about 1 minute.
- Add in the broth and tamari, then bring the mixture to a gentle simmer. Let the broth simmer uncovered for as little as 15 minutes, or as long as 30 minutes, for extra flavor.
- While the broth is simmering, prepare the noodles in a separate pot of water on the stove. You can also sauté the mushrooms in olive oil in a separate skillet over medium heat, until they are tender, about 8 minutes. This way the noodles, mushrooms, and broth should all be ready at the same time.
- When the broth is done simmering, strain out the solids and discard them. Season the broth to taste, with salt and maple syrup. (I usually add 1/2 to 3/4 teaspoon salt total.)
- To serve, divide the noodles and mushrooms between 4 bowls. Ladle the hot broth over the top, and serve with your favorite toppings, like green onions, mung bean sprouts, cilantro, sliced jalapeno, and lime slices. Stir it all together to add extra flavor to the broth, then enjoy the noodles & veggies with chopsticks and drink the broth with a soup spoon. Leftover pho broth can be stored in the fridge for up to 5 days.
Notes
- Nutrition information is for 1/4 of everything listed in the ingredients. This information is automatically calculated, and is just an estimate not a guarantee. It will change based on what you add to each bowl.
- If you want to skip store-bought broth, I've also made this by using only water and adding carrots and celery into the broth while it simmers. You'll need to season with extra salt in this case, but it's still delicious!
Nutrition Information
Show Details
Calories
362kcal
(18%)
Carbohydrates
68g
(23%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
2497mg
(104%)
Potassium
446mg
(13%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
1264IU
(25%)
Vitamin C
13mg
(14%)
Calcium
70mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 68g | 23% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 2497mg | 104% |
| Potassium | 446mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 1264IU | 25% |
| Vitamin C | 13mg | 14% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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