
Vegan Pho - Vietnamese Noodle Soup
45 min
Meal
Soup
Servings
Total
45 minPrep
10 minCook
35 minContains
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Ingredients
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1medium yellow onion, quartered
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2medium shallots, peeled, cut in half
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2cloves garlic, cut in half
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3 Tbsp (18 g)fresh ginger , sliced
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1cinnamon stick, cut in half
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½ tspwhole peppercorns
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3star anises
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1 tsp (5 mL)vegetable oil
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5 cups (1200 mL)water
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1vegetable bouillon cube
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1 tsp (5 mL)rice vinegar (optional)
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1medium carrot, thinly sliced (optional)
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½medium broccoli, cut into florets
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10button mushrooms, sliced
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6.3 oz (180 g)dry white rice noodles
Tofu strips
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1 Tbsp (15 mL)vegetable oil
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1 tsp (6 g)salt
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11.4 oz (325 g)firm tofu, pressed, thinly sliced
Optional (but highly recommended) garnishes
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fresh basil
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fresh bean sprouts
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fresh jalapeño
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fried onions
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hoisin sauce
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lime slices
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sliced green onion
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small raw radish
Directions
- In a medium pot on high heat, place the onion, shallots, garlic, ginger, cinnamon stick, peppercorns, cloves, and star anise and dry roast until fragrant, about 2 minutes, stirring continuously.
- Then add the oil and continue to sauté for another 60 seconds before adding the water and crushing in the vegetable bouillon cube. Bring to a boil, then reduce to a simmer, partially cover and cook for 25 min to allow the flavours to meld.
- To prepare the tofu, heat the oil in a large pan on high heat, and sprinkle salt to evenly cover the base of the pan.
- Add the sliced tofu to the pan, decrease the heat to medium-high and do not disturb until golden, about 5 - 8 minutes. Then flip and allow the other side to cook; again, do not disturb until golden, about 5 minutes. Disturbing the tofu too much while they cook can cause them to crumble. Remove from heat and set aside.
- While the veggies cook, add the rice noodles to a pot or large bowl on high heat and cover with boiling water. Allow the noodles to sit in the hot water until al dente, about 1 minute. Drain and set aside.
- To prepare the noodle bowl, simply divide the noodles between the bowls, ladle veggies and broth on top, add the cooked tofu and load the bowl with desired garnishes. Serve immediately and enjoy while hot!
Notes
- Variation: use edamame as a plant-based protein to save time compared to frying the tofu. If adding edamame, add at the same time as the carrots.
Storage
- 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
Plate method
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
Proteins 10%
• firm tofu
Fruits & Veggies 47%
• medium yellow onion
• medium shallot
• clove garlic
• fresh ginger
• medium carrot
• medium broccoli
• button mushroom
Calcium
• firm tofu
Fat
• vegetable oil
• vegetable oil
Nutrition info
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
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. ❤