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Vegan Pho

Vegan Pho

This vegan pho features a richly spiced broth with noodles, tofu, and fresh herbs, offering a flavorful and comforting plant-based take on the classic Vietnamese soup.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course dinner, Soup
Cuisine vietnamese
Servings 4 people
Calories 384 kcal

Equipment

  • 1 oven broiler for charring onion and ginger
  • 1 large pot or Dutch oven to simmer broth
  • 1 fine mesh strainer to strain broth
  • 1 large skillet to cook vegetables
  • 1 baking sheet to broil onion and ginger

Ingredients
  

  • 1 white onion quartered
  • 1 3-inch piece fresh ginger, halved lengthwise
  • 4 star anise
  • 4 whole cloves
  • 2 cinnamon sticks
  • 1 teaspoon coriander seeds
  • ½ teaspoon fennel seeds
  • 8 cups water
  • stems from 8 ounces shiitake mushrooms
  • 1 4-inch piece kombu
  • ¼ cup tamari plus more for serving
  • 2 tablespoons avocado oil
  • 8 ounces shiitake mushrooms stemmed and sliced
  • sea salt to taste
  • 2 baby bok choy quartered lengthwise
  • 2 teaspoons rice vinegar
  • 8 ounces rice noodles
  • baked tofu
  • mung bean sprouts optional
  • 2 jalapeño peppers stemmed and thinly sliced
  • fresh basil or Thai basil leaves
  • fresh cilantro
  • lime wedges for serving
  • sriracha or chili oil for serving

Instructions
 

  • Preheat the oven broiler to high and line a baking sheet with foil.
  • Place the onion wedges and ginger, cut side up, on the baking sheet and broil 10 to 20 minutes until charred; remove ginger earlier if done.
  • Heat a large pot or Dutch oven over medium heat and toast star anise, cloves, cinnamon sticks, coriander, and fennel seeds for 3 minutes until fragrant.
  • Add water, charred onions, ginger, mushroom stems, kombu, and tamari to the pot and simmer for 30 minutes.
  • Strain the broth through a fine mesh strainer into a large heatproof bowl, discarding solids.
  • In a large skillet over high heat, heat avocado oil and cook shiitake mushrooms with salt for 4 minutes until browned.
  • Add bok choy wedges cut side down; cook 1 minute, add rice vinegar, cover, reduce heat to medium, and cook 5 to 7 minutes until tender, adding water if dry.
  • Prepare rice noodles according to package instructions and divide among four bowls.
  • Add cooked mushrooms, bok choy, and baked tofu to bowls, then ladle hot broth over to cover.
  • Top with bean sprouts (if using), jalapeños, basil, and cilantro; serve with lime wedges, sriracha, and additional tamari.

Notes

  • Make broth ahead; stores in fridge up to 1 week or freezer 3 months.
  • Adjust toppings to preference for spice and freshness.
  • Use tamari for gluten-free option.