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Vegan Pho Recipe

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★★★★★

4.5 from 79 reviews

This Vegan Pho recipe is a flavorful, comforting Vietnamese-inspired soup featuring a fragrant vegetable broth infused with spices, shiitake mushrooms, bok choy, and soft tofu. It’s naturally vegan, packed with fresh herbs and vegetables, and uses traditional rice noodles to recreate the classic pho experience entirely plant-based.

Ingredients

Scale

Broth Ingredients

  • 1 large yellow onion, peeled and halved
  • 4 dried shiitake mushrooms (about 1/2 cup)
  • 1 large piece of ginger (about 5 oz.), halved lengthwise
  • 2 tbsp vegetable oil
  • 4 cardamom pods
  • 3 star anise pods
  • 2 (3″) cinnamon sticks
  • 8 whole cloves
  • 8 cups low-sodium vegetable stock
  • 1 tbsp white miso paste or dark miso
  • 2 tsp soy sauce or tamari
  • 1 tbsp palm sugar, rock sugar, or granulated sugar

Noodles and Vegetables

  • 1 lb banh pho noodles or dry rice noodles
  • 1 lb fresh shiitake mushrooms (about 4 loosely packed cups), sliced
  • 2 heads of baby bok choy, halved lengthwise

Garnishes

  • Kosher salt, to taste
  • 1/2 bunch cilantro, roughly chopped
  • 1/2 bunch Thai basil leaves (about 2 loosely packed cups)
  • 1/4 white onion, thinly sliced
  • 1/2 cup thinly sliced scallion greens
  • 1 (14-oz) block soft tofu, cut into 1/2” cubes
  • 4 oz bean sprouts
  • 1 jalapeño, thinly sliced
  • Lime wedges, for serving
  • Soy sauce or tamari, for serving
  • Vegan sriracha, for serving

Instructions

  1. Prepare the broth base: In a large pot over medium-high heat, combine the halved yellow onion, dried shiitake mushrooms, halved ginger, vegetable oil, cardamom pods, star anise pods, cinnamon sticks, and cloves. Cook, stirring occasionally, until the onions become charred and the spices are fragrant, about 4 to 5 minutes.
  2. Simmer the broth: Add the vegetable stock, miso paste, soy sauce or tamari, and palm sugar to the pot. Cover, then increase heat to high and bring the mixture to a boil. Let it cook until slightly reduced, about 4 minutes. Reduce heat to low, cover again, and let it simmer—stirring occasionally—until the onion softens and becomes translucent, about 18 to 20 minutes.
  3. Cook the noodles: Meanwhile, cook the banh pho or dry rice noodles in a large pot of boiling water according to package directions. Drain well and distribute evenly among large serving bowls.
  4. Strain broth and cook vegetables: Once the broth has simmered, strain out the solids and return the clear broth to the pot. Add the fresh sliced shiitake mushrooms and cook over medium heat, stirring occasionally, until tender, about 2 to 3 minutes. Add the halved baby bok choy and cook, stirring, until the stems are tender, about 1 to 2 minutes. Season the broth with kosher salt to taste and remove from heat.
  5. Assemble the pho bowls: Ladle the hot broth, mushrooms, and bok choy over the noodles. Top with cubed soft tofu, chopped cilantro, Thai basil leaves, thinly sliced white onion, scallion greens, bean sprouts, and jalapeño slices.
  6. Serve: Serve immediately with lime wedges, soy sauce or tamari, and vegan sriracha on the side for added flavor and customization.

Notes

  • For deeper flavor, you can char the onion and ginger directly over an open flame before starting the broth.
  • Miso paste adds an umami boost—choose white miso for a milder taste or dark miso for a more pronounced flavor.
  • Adjust spice levels by controlling the amount of jalapeño or by adding chili sauce.
  • Soft tofu is preferred for its creamy texture; press firm tofu lightly if using to improve absorption of broth flavors.
  • Leftover broth keeps well refrigerated for up to 3 days or can be frozen for up to 1 month.

Keywords: vegan pho, vegan pho recipe, plant-based pho, vegetable pho, vegan Vietnamese soup, vegan noodle soup

Find it online: https://dylangranv.com/vegan-pho-recipe/