Easy Vegan Vietnamese Pho Soup
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
40 mins
-
Servings
8
-
Calories
157 kcal
-
Course
Soup
-
Cuisine
Asian, Vietnamese
Easy Vegan Vietnamese Pho Soup
Report
Vegan Phở is an easier and healthier version of the traditional Vietnamese noodle soup. This nourishing and flavorful gluten-free and fat-free soup is perfect for any season!
Share:
Ingredients
For the broth:
- 2 star anise
- 2 whole cloves
- 2 cinnamon sticks
- 5 whole allspice
- 1 tablespoon whole coriander
- 3 sticks lemongrass
- 2 inch or 5 cm piece fresh ginger sliced
- 1 onion roughly chopped
- 3 cloves garlic roughly chopped
- 3 dry Shiitake mushrooms
- 3 tablespoons Miso paste
- 2 tablespoons soy sauce
- 6 cups of 1.5 l vegetable broth
- 4 cups or 1 l water
For the vegan pho:
- 7 oz or 200 g rice noodles
- 7 oz or 200 g mushrooms (I used enoki)
- 4 baby bok choy
- 3 carrots spiralized or julienned
- a handful fresh spinach
- a handful Snow peas
Garnishes:
- scallions/green onions chopped
- lime slices or wedges
- hot chili peppers chopped
- mint leaves
- Thai basil leaves
- cilantro
- freshly ground black pepper to taste
Add to Shopping List
Instructions
Make the broth:
- For the pho broth, dry toast the spices (star anise, cloves, cinnamon, allspice and coriander) in a large pot under medium heat until fragrant. Add chopped lemongrass, sliced ginger, roughly chopped onion and garlic. Cover with vegetable broth and water, add whole dried shiitake mushrooms and bring to a boil under medium heat. Reduce the heat and let the broth simmer for 30 minutes.
- When the pho broth is done, strain it through a sieve, keeping the shiitake mushrooms. Slice them and add to the soup. Add miso paste dissolved in a ladle of hot broth. Try the soup and add soy sauce to taste.
Make the vegan pho:
- While the broth is on the stove, bring a large pot of water to a boil and cook your rice noodles as per package directions (usually about 3 minutes). Rinse them under cold water to stop the cooking process.
- Clean them and chop mushrooms if needed. Separate out the large bok choy leaves and add them to the strained broth together with spiralized or julienned carrots.Add spinach after about 4-5 minutes and cook for 2 more minutes.
Garnish:
- Distribute snow peas and bean sprouts among the bowls and poor the soup over them. They don’t need to be cooked.
- Choose any (or all) of the above-mentioned garnishes and add to the bowls. Add more soy sauce and freshly ground black pepper to taste. Enjoy!
Notes
- Be careful with the chili peppers. I bought mine in an Asian store, and they were so very hot that it was enough to add just ONE slice. Add more soy sauce and freshly ground black pepper to taste. Enjoy!
Nutrition Information
Show Details
Calories
157kcal
(8%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Sodium
1306mg
(54%)
Potassium
262mg
(7%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
6715IU
(134%)
Vitamin C
29.2mg
(32%)
Calcium
111mg
(11%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Sodium | 1306mg | 54% |
| Potassium | 262mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 6715IU | 134% |
| Vitamin C | 29.2mg | 32% |
| Calcium | 111mg | 11% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
Other Recipes
You'll Also Love
