Easy Vegan Pho
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 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
Description
This vegan pho recipe centers on creating a rich broth by sautéing onion, ginger, and garlic until golden, then adding whole spices like star anise, cloves, and cinnamon, along with coriander powder. The broth is simmered with vegetable broth, tamari, and maple syrup to build depth and subtle sweetness. After simmering, solids are strained out to yield a clear, aromatic broth.
The soup is assembled with cooked rice noodles and sautéed cremini mushrooms for texture and umami. Fresh toppings such as chopped green onions, cilantro, mung bean sprouts, and sliced jalapeño provide brightness, freshness, and a slight heat. Lime wedges are optional for added acidity.
This vegan pho is suitable as a warming meal that showcases delicate spice layering without animal products. It pairs well with simple accompaniments and offers a satisfying bowl that is both flavorful and comforting. For flexibility, homemade vegetable broth or water with added carrots and celery can be used, adjusting salt accordingly.
Nutrition estimates are given per quarter of the total recipe, allowing portion control and customization based on added ingredients.
Ingredients
Vegan Pho Broth
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion , sliced
- 3 inches ginger sliced, fresh
- 3 cloves garlic , sliced
- 2 star anise or 1/4 teaspoon ground, whole
- 5 clove or 1/4 teaspoon ground, whole
- 2 cinnamon stick or 1/2 teaspooon ground
- 1 teaspoon ground coriander
- 8 cups vegetable broth
- 2 tablespoons tamari (gluten-free soy sauce)
- 1 tablespoon maple syrup
- salt to taste, fine sea salt
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 cilantro fresh
- 1 jalapeño , sliced
- lime if desired, wedges
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 info reflects 1/4 portion and varies with added toppings or substitutions.
- For broth without store-bought stock, simmer carrots and celery in water, then season with salt to taste.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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