Easy Vegan Vietnamese Pho Soup

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5 from 21 votes

This vegan Vietnamese pho features a broth infused with toasted spices like star anise and cinnamon, combined with lemongrass, ginger, shiitake mushrooms, and miso paste for depth. Rice noodles, enoki mushrooms, baby bok choy, carrots, spinach, and snow peas add texture and freshness, garnished with traditional herbs and hot chili slices. The broth is gently simmered and strained, creating a balanced base to complement the tender vegetables and noodles, resulting in a flavorful, plant-based pho experience.

Prep Time

5 mins

Cook Time

35 mins

Total Time

40 mins

Servings: 8

Calories: 157 kcal

Course: Soup

Cuisine: Asian, Vietnamese

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:

Cup of Yum

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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 157

% 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.