Hearty Vegan Pho Noodle Soup
I absolutely adore creating this vegan pho recipe because it captures all the complex flavors of traditional pho without any animal products. The aroma of star anise, cinnamon, and ginger simmering together fills my kitchen with warmth and comfort. Each bowl is a delightful explosion of flavors - from the umami-rich broth to the fresh herbs that add brightness and texture. It's truly a soul-nourishing experience that proves plant-based food can be just as satisfying as the original.
Ingredients
- ☐ rice noodles — 8 oz, dried
- ☐ vegetable broth — 6 cups, low sodium
- ☐ star anise — 4 pods
- ☐ cinnamon stick — 1, 3-inch piece
- ☐ cloves — 4, whole
- ☐ ginger — 1 inch, peeled and sliced
- ☐ shallots — 2, thinly sliced
- ☐ shiitake mushrooms — 8, stemmed and sliced
- ☐ tofu — 14 oz, firm, cubed
- ☐ carrots — 2, julienned
- ☐ red bell pepper — 1, thinly sliced
- ☐ bean sprouts — 1 cup, fresh
- ☐ basil leaves — 1 cup, fresh
- ☐ cilantro — 1/2 cup, fresh
- ☐ lime — 2, wedges for serving
- ☐ sriracha — to taste, for serving
- ☐ soy sauce — 2 tbsp, low sodium
- ☐ agave syrup — 1 tbsp, optional
Nutrition Facts
Per serving · 4 servings total
Instructions
Tap a step to mark it complete as you cook.
Prepare the rice noodles according to package directions, then rinse under cold water and set aside.
In a large pot, combine vegetable broth, star anise, cinnamon stick, cloves, ginger, and shallots.
Bring the mixture to a boil over high heat, then reduce heat to low and let it simmer gently for 45 minutes to develop the flavors.
While the broth simmers, heat a tablespoon of oil in a skillet over medium-high heat and add the cubed tofu.
Cook the tofu for 8-10 minutes, turning occasionally until golden brown on all sides, then set aside.
Add the sliced shiitake mushrooms and julienned carrots to the broth and continue to simmer for 15 minutes.
Stir in the red bell pepper and cook for another 5 minutes until slightly softened but still crisp.
Add soy sauce and agave syrup (if using) to taste, adjusting seasoning as needed.
Divide the cooked noodles among four large bowls.
Ladle the hot broth and vegetables over the noodles in each bowl.
Top each serving with the cooked tofu, fresh basil leaves, cilantro, and bean sprouts.
Serve immediately with lime wedges and sriracha on the side for guests to adjust to their preference.
Recipe notes
For the best flavor, prepare the broth a day ahead and let it sit overnight to allow the spices to fully infuse. This vegan pho can be customized with additional vegetables like bok choy or baby corn. The soup keeps well in the refrigerator for up to 3 days, though the noodles should be added fresh when serving.
You might also like
More soups to add to your rotation.
Creamy Tomato Basil Soup
Blistered tomatoes, sweet onion, and a generous handful of basil blended into a velvety soup that rivals any bistro version.
Roasted Butternut Squash Soup with Sage
Silky, golden soup with deep roasted squash flavor, finished with crispy sage and a swirl of coconut cream.
Hearty Lentil & Vegetable Soup
A rustic, rib-sticking soup with green lentils, carrots, celery, and a fragrant base of mirepoix and tomato.