Vegan Pho Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
304 kcal
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Course
Soup
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Cuisine
Vietnamese
Vegan Pho Recipe
Description
This Vegan Pho Recipe combines a spiced vegetable broth with classic pho aromatics such as garlic, ginger, cinnamon stick, star anise, and cloves. Dried shiitake mushrooms contribute a deep umami flavor through their soaking water, which is incorporated back into the broth. Baby bok choy is briefly simmered for a tender texture, while cooked rice noodles and tofu cubes provide substance and protein. The final bowl is garnished with fresh scallions, mung bean sprouts, and herbs like basil or cilantro to add fresh brightness and varied texture. Lime wedges and sriracha offer optional tartness and heat to suit individual taste preferences.
The broth is simmered to extract flavor from spices and vegetables without overpowering the delicate balance. Tofu cubes remain firm to contrast with the tender bok choy and noodles. This pho can be served as a warming, filling main dish on its own or paired with side dishes. The fresh herbs and toppings allow each diner to tailor the flavor and texture to their liking.
To adapt the broth, use fresh mushrooms if preferred but add extra vegetable stock to maintain volume. Tamari is an option to keep the recipe gluten-free. In case star anise is unavailable, Chinese Five Spice powder can substitute. The soaking water from dried mushrooms should be strained before adding to the broth to ensure clarity.
Ingredients
- 6 cups vegetable stock no sodium
- 2 garlic minced, cloves
- 1 ginger peeled and sliced, 2-inch piece
- 1 cinnamon stick
- 3 star anise
- 3 clove whole
- 0.5 oz dried shiitake mushrooms 1 package
- 8 oz wide rice noodles cooked, drained and rinsed under cold water
- 2 baby bok choy sliced in half, lengthwise
- 4 oz tofu cut into cubes, firm
- 2 tablespoon tamari or soy sauce
- 1 cup mung bean sprouts
- 1 scallion green and white parts, sliced, bunch
- basil or cilantro
- lime wedges
- sriracha or sambal or other hot sauce
Instructions
- In a large pot, combine vegetable stock, garlic, ginger, cinnamon stick, star anise, and cloves.
- Bring to a boil over medium heat, cover, reduce heat, and simmer for 15 minutes.
- While broth is simmering, rinse dried mushrooms, then soak them in two cups warm water for 15 minutes or until tender. You can also use this time to cook the rice noodles if not already done.
- Add the bok choy to the simmering broth for 5 minutes
- Into 4 soup bowls, divide the cooked rice noodles and top with tofu cubes
- Remove bok choy from the broth and divide among the bowls
- Strain the mushroom soaking water and add to the broth, along with the mushrooms, bringing back to the boil.
- Stir soy sauce into the broth, turn off the heat, and using a ladle, top the soup bowls with the broth & mushrooms
- Top off each bowl with scallions, and bean sprouts
- serve with basil or cilantro, hot sauce, and lime wedges.
Notes
- Using dried shiitake mushrooms and including their soaking water enhances the broth's umami depth.
- If substituting fresh mushrooms, increase vegetable stock by two cups to compensate for reduced liquid from soaking.
- Tamari is a gluten-free soy sauce alternative suitable for this recipe.
- Chinese Five Spice powder can replace star anise if it is unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 304kcal | 15% |
| Carbohydrates | 59g | 20% |
| Protein | 12g | 24% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 752mg | 31% |
| Potassium | 444mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2544IU | 51% |
| Vitamin C | 30mg | 33% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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