Easy Vegan Vietnamese Pho Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
8
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Calories
157 kcal
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Course
Soup
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Cuisine
Asian, Vietnamese
Easy Vegan Vietnamese Pho Soup
Description
Easy Vegan Vietnamese Pho Soup brings together a richly spiced broth made by dry toasting star anise, cloves, cinnamon, allspice, and coriander, along with lemongrass, fresh ginger, garlic, and onion for aromatic complexity. The broth is enriched with dried shiitake mushrooms and miso paste, then finished with soy sauce to balance savory flavors. The rice noodles are cooked separately and rinsed to maintain texture. Vegetables including enoki mushrooms, baby bok choy, carrots, spinach, and snow peas are added to the strained broth to complete the soup. Traditional garnishes such as scallions, lime wedges, fresh mint, basil, cilantro, and chopped hot chili peppers complement the soup, adding brightness and a gentle heat that can be adjusted to preference.
The broth offers a warm, savory base with the gentle sweetness of spices and earthiness from mushrooms. The noodles provide a delicate chewiness, paired with fresh, crisp vegetables. This dish is suitable as a comforting meal, particularly for those seeking a vegan alternative to classic pho.
Adjust the chili pepper amount carefully, as some varieties can be very hot. Soy sauce and freshly ground black pepper can be added to fine-tune the seasoning to taste. Incorporating sliced shiitake mushrooms from the broth enhances the vegetable texture and flavor.
Ingredients
For the broth:
- 2 star anise
- 2 whole cloves
- 2 cinnamon stick
- 5 whole allspice
- 1 tablespoon Coriander
- 3 ticks lemongrass
- 2 inch or 5 cm piece ginger sliced, fresh
- 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 carrot spiralized or julienned
- a handful spinach fresh
- a handful snow peas
Garnishes:
- scallions chopped, aka green onions
- lime slices or wedges
- hot chili peppers chopped
- mint leaves
- basil leaves Thai variety
- cilantro
- black pepper to taste, freshly ground
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
- When adding chili peppers, start with a small amount to avoid excessive heat, especially if using very spicy varieties.
- Adjust soy sauce and black pepper to suit your taste for optimal seasoning.
- Include the sliced shiitake mushrooms strained from the broth for added texture and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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