This Vegan Pho recipe is easy to make and is infused with warming spices like cinnamon and star Anis. It’s perfect to enjoy as an appetizer or to have a larger bowl for a meal!
Vegan Vietnamese noodles soup
Pho soup is a traditional Vietnamese soup that can be made with beef broth, chicken broth or vegetarian broth. This recipe for Vegan Pho is made with a quick and easy vegetarian broth. This recipe is inspired by traditional Pho, which is typically made with beef broth and takes hours to make. Since there is traditionally no vegan pho, this recipe is my interpretation of the traditional broth that uses similar spices and flavouring.
Rather than making veggie stock from scratch, we’re going to use store-bought vegetable stock and infuse it with spices to save time. This is a trick I like to do for Asian soup recipes like this pho or this ramen.
Is pho vegan?
A typical pho broth is not vegan, but you can make a very tasty Vegan Pho broth at home with a few simple ingredients!
Why you’ll love this recipe
- This recipe is perfect for the colder months and the broth is super warming and cozy.
- This Pho soup comes together in about 30 minutes since it uses a hack to make a quick and simple broth. (So no need to fuss in the kitchen for hours making a homemade veggie stock!)
- You can enjoy this soup as an appetizer or have a big bowl for a delicious meal that is vegan and gluten-free.
How to make Vegan Pho
Start by broiling the onion and garlic in the oven for about 15 minutes until blackened on top. Then add them to the pot along with the spices and mushrooms and toast for 1-2 minutes until fragrant. This will help to release the delicious flavours in the spices!
Add the veggie broth to the pot, bring to a boil then let simmer on low covered for 15-20 minutes. Strain the soup to remove the spices then add the soup back to the pot with the bok choy and let the bok choy and green onion and cook in the soup on medium-high heat for 2-3 minutes until tender.
Cook the rice noodles separately and then plate the soup in the bowl with some rice noodles, bean sprouts and herbs.
What vegetables to serve with this Pho
Traditionally a Pho recipe is served with a side of beansprouts, Thai basil and mint.
Though you can serve this Vegan Pho recipe with any type of vegetables you love. For this recipe, I use bok choy and beansprouts. Some other delicious veggies you could add to this soup are:
- Broccoli/Chinese broccoli
- Snow peas
- Steamed carrots
Store this Vegan Pho in an airtight container in the fridge for up to a week. Store the noodles separately to prevent them from becoming soggy.
This Pho broth also freezes well. Freeze just the broth without any of the vegetables or noodles in it. Thaw on the countertop.
Tips for making this recipe perfectly
- Broil or roast the onion and ginger in the oven before adding them to the pot. This helps to build up a really nice flavour and will give you a more flavourful rich-tasting broth.
- Cook the rice noodles separately. If you cook the rice noodles in the broth, they will absorb a lot of the liquid and you will end up with much less soup broth for serving.
- Top this soup off with a squeeze of sriracha and hoisin sauce if you like! This is a traditional way to serve Pho.
More vegan soup recipes to try
If you tried this Vegan Pho or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
This Vegan Pho recipe comes together in just 30 minutes for a quick and easy soup that’s packed with flavour
- 1 large onions, peeled and cut in half
- 1 large peice of ginger, cut in half (about 3 inches)
- 2 star anis
- 5 cloves
- 2 cardamom pods
- 1 cinnamon stick
- 4 dried shitake
- 1 reishi mushroom slice
- 1 litre vegetable stock
- 1 tbsp white miso paste (can sub dark miso)
- 2 tsp soy sauce (gluten-free if needed)
- 2 tsp coconut sugar
- baby bok choy (or any vegetables you love)
- green onions, chopped
- Rice noodles
- Bean sprouts
- Hoisin sauce
- Place the onion and ginger face down on a baking pan and broil in the oven for about 10-15 minutes until charred on top.
- Add the onion, ginger, star anis, cloves, cardamom, cinnamon stick, shitake and reishi to a pot on medium-high heat and let toast for 2-3 minutes until fragrant.
- Then add the vegetable broth, miso paste, soy sauce and coconut sugar and bring to a boil for 1 minute.
- Reduce the heat to low, cover and let simmer for 20 minutes.
- Strain the soup to remove all the spices then add the green onions and bok choy or vegetables of choice and let cook in the soup on medium heat for 2-3 minutes until tender.
- Serve with rice noodles, bean sprouts, cilantro and green onions.
Broil or roast the onion and ginger in the oven before adding them to the pot. This helps to build up a really nice flavour and will give you a more flavourful rich-tasting broth.
Cook the rice noodles separately. If you cook the rice noodles in the broth, they will absorb a lot of the liquid and you will end up with much less soup broth for serving.
This broth is even better the next day. Store it in a Tupperware in your fridge and enjoy it the next day for an even more flavourful soup.
Store noodles separately so they don’t become soggy.
Add some soft tofu to this recipe if you want some extra protein!
*Nutrition information includes 1/2 cup rice noodles per serving
- Serving Size: 1/4 of the recipe
- Calories: 160
- Sugar: 4g
- Fat: 2g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 7g
Keywords: vegetarian pho, vegan pho broth, homemade vegan pho,