5 from 54 votes
Vegan Pho Recipe
Vegan Pho Recipe features a flavorful broth infused with garlic, ginger, cinnamon, star anise, and cloves, enriched by dried shiitake mushrooms soaked for their umami. It includes wide rice noodles, tofu cubes, baby bok choy, mung bean sprouts, scallions, and fresh herbs like basil or cilantro. The broth simmers gently, allowing spices and vegetables to develop a balanced, aromatic profile, served with lime wedges and hot sauce for customization.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
304 kcal
Course:
Soup
Cuisine:
Vietnamese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 304
% 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.