Vegan Pho - Vietnamese Noodle Soup
1medium yellow onion, quartered
2medium shallots, cut in half
2cloves garlic, cut in half
3 Tbsp (18 g)fresh ginger, sliced
1cinnamon stick, cut in half
½ tspwhole peppercorns
1 tsp (5 mL)vegetable oil
5 cups (1200 mL)water
1vegetable bouillon cube, crushed
10button mushrooms, sliced
1carrot, thinly sliced (optional)
½medium broccoli, cut into florets
2 Tbsp (30 mL)
1 tsp (5 mL)rice vinegar (optional)
6.3 oz (180 g)dry white rice noodles
½ Tbsp (7 mL)vegetable oil
5.8 oz (165 g)firm tofu, pressed, thinly sliced
¼lime, cut into wedges
½ cup (45 g)fresh bean sprouts
2 Tbsp (3 g)fresh basil
1 Tbsp (15 mL)hoisin sauce
1 tsp (5 mL)
- Add the onion, shallots, garlic, ginger, cinnamon stick, peppercorns, cloves, and star anise to a large pot on medium-high heat. Dry roast until fragrant, about 2 minutes, stirring continuously.
- Then add the oil and continue to cook for another 1 minute.
- Add the water and bouillon, bring to a boil, then reduce to a simmer, partially cover and cook for 25 minutes to flavour the broth.
- Meanwhile, heat some oil in a large pan on medium-high heat. Add the tofu to the pan, sprinkle over the salt, and do not disturb until the bottom is golden, about 5 - 8 minutes. Then flip and cook on the other side until golden.
- When the broth is cooked, scoop out the onion, shallots, garlic, ginger, and spices.
- To this broth, add the veggies, soy sauce, and vinegar. Partially cover and simmer for 5 minutes.
- Meanwhile, add the rice noodles to a large bowl and cover with boiling water. When al dente, after about 3 - 5 minutes, drain, rinse, and divide between the serving bowls.
- To serve, ladle the veggies and broth over the noodles. Serve with the cooked tofu and load with desired toppings. Serve immediately and enjoy while hot!
- This soup is best enjoyed immediately.
- Leftovers can be stored in an airtight container for up to 1 day and reheated before serving.
Let us know what you think
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 43%
• dry white rice noodles
• firm tofu
Fruits & Veggies 52%
• medium yellow onion
• medium shallot
• clove garlic
• fresh ginger
• button mushroom
• medium broccoli
• fresh bean sprouts
• fresh basil
• firm tofu
• vegetable oil
• vegetable oil
Nutrition per serving
Calories 588 kcal
|Total fat||12.2 g|
|Saturated fat||2.4 g|
|Trans fat||0.0 g|
|Total carbs||100.9 g|
|Dietary fiber||7.9 g|
|Total sugars||12.5 g|
|Added sugars||0.0 g|
|Vitamin A||285 μg RAE|
|Vitamin B6||0.5 mg|
|Vitamin B12||0 μg|
|Vitamin C||72.3 mg|
|Vitamin D||0 μg|
|Vitamin E||1.8 mg|
|Vitamin K||97 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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Discussion & Rating
So yummy, loved the lime and basil topping. Used leak instead of onion as that is all I had and it turned out fantastic fantastic. Thank you!
Amazing recipe and easy to make. And way better than what I get at the local asian Fastfood...thank you!
I made this recipe for my family and it was absolutely delicious! We didn't have cinnamon sticks so I used ground cinnamon and it worked really well. One of my new favourites for sure <3
This was delicious! But when we poured boiling water over the noodles and let it sit for only one minute the noodles remained very hard. It was only after cooking it according to the packet directions that we get less hard pho noodles. Did we do something wrong?
To replace star anise that is not readily available, I used a combination of 1/4tsp anise seed and 1/4tsp fennel seed to replace one star anise. The whole family LOVES this recipe! Thank you!
I absolutely love it AND I’m not even soup person. Now all I have to do is force every single person in my family to learn this recipe by heart in case I get sick😅❤️
Absolutely delicious and so easy to make! Loved how it was basically a one-pot recipe! The base method for making the soup has inspired me so much for my general soup-making process. Thank you for sharing <3
Love Love Love it! Simple and Delicious.
Such a great recipe!
Making it for my veganism opposing parents today and am sure to sweep them off their feet with it ;)
I've made this 3 times and each time was better than the last!!
I'm not vegan or vegetarian, but stumbled upon this recipe years ago when I was looking to make easy pho at home. Without the bones and all, using this recipe cuts the cooking time down by hours, so I gave it a try; It's been a staple recipe for me ever since. No joke, I had doubts it would taste like the real thing, but I'm still in shock to this day that it tastes identical to a bone-broth pho! It's simply delicious, thank you for sharing!
I have been making this recipe again again and again over the past years. I highly recommend smoked tofu and just a dash white miso in the soup to bring the flavours out even more (even miso is defenitely not something you usually put into pho...). Even my non-vegan parents approve.
It was my first ever pho. It is very special. An interesting recipe but nothing that I will have on a weekly basis. Because I am not that used to the pho taste.
I love this recipe - have made it again and again over the past couple of years. I use buckwheat soba instead of the rice noodles which probably makes my version not-pho but it's delicious!
Really good vegan Pho that reminded us of Vietnam!
LOVED this recipe! Just made it for dinner tonight and my husband and I have full and nourished happy bellies. ❤