5 from 36 votes
Easy Vegan Pho
Easy Vegan Pho is a plant-based noodle soup featuring a fragrant broth made from sautéed onion, ginger, garlic, and warm spices with vegetable broth, served with rice noodles and topped with sautéed mushrooms, fresh herbs, sprouts, and jalapeño slices. The broth is gently simmered to develop flavor, offering a comforting experience with a balance of savory, sweet, and spicy notes.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
4
Calories:
362 kcal
Course:
Main Course
Cuisine:
Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 362
% 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.