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Vegan Pho

A fragrant and hearty vegan pho that warms the soul with its rich broth and fresh toppings.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course main
Cuisine Vietnamese
Servings 4 servings
Calories 350 kcal

Ingredients
  

Broth Ingredients

  • 1 white onion quartered
  • 1 piece fresh ginger 3-inch, halved lengthwise
  • 4 pieces star anise
  • 4 pieces whole cloves
  • 2 sticks cinnamon
  • 1 teaspoon coriander seeds
  • 0.5 teaspoon fennel seeds
  • 8 cups water
  • 8 ounces shiitake mushrooms stems
  • 1 piece kombu 4-inch
  • 0.25 cup tamari plus more for serving
  • 2 tablespoons avocado oil
  • 8 ounces shiitake mushrooms stemmed and sliced
  • Sea salt
  • 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.
  • Broil onion and ginger on the baking sheet for 10-20 minutes until charred.
  • In a pot, cook spices for 3 minutes, then add water, onions, ginger, mushroom stems, kombu, and tamari. Simmer for 30 minutes.
  • Strain the broth into a bowl, discarding solids.
  • In a skillet, heat oil, cook mushrooms, then add bok choy and rice vinegar, cooking until tender.
  • Prepare noodles, divide among bowls, add toppings, and ladle in broth.

Notes

For extra flavor, let the broth simmer longer or add more spices.
Keyword Pho