Vegan Pho Noodle Soup
This vegan pho recipe is a delicious plant-based spin on the Vietnamese noodle soup, featuring a richly spiced broth filled with tender vegetables, satisfying tofu, and slurp-able noodles. Topped with fragrant herbs and a squeeze of lime juice, it offers a vibrant, bright, and comforting experience. The broth can be made in advance, keeping well in the fridge for up to a week or frozen for up to 3 months, making it a convenient option for meal prep.
Instructions
- 1
Preheat the oven broiler to high and line a baking sheet with foil.
- 2
Make the broth: Place the onion (1 white) wedges and fresh ginger (1 piece), cut side up, on the baking sheet. Broil for 10 to 20 minutes, or until charred. If the fresh ginger (1 piece) is ready before the onion (1 white)s, remove it from the baking sheet and continue broiling the onion (1 white) until soft and well charred around the edges.
- 3
Heat a large pot or Dutch oven over medium heat. Add the anise (4 star), cloves (4 whole), sticks (2 cinnamon), coriander seeds (1 tsp), and fennel seeds (0.5 tsp) and cook, stirring, for 3 minutes, or until fragrant. Add the water (8 cup), onion (1 white)s, fresh ginger (1 piece), [shiitake mushroom stems], kombu (1 piece), and tamari (0.25 cup). Simmer for 30 minutes.
- 4
Place a fine mesh strainer over a large heatproof bowl and strain the broth into the bowl. Discard the spices, onion (1 white)s, fresh ginger (1 piece), [shiitake mushroom stems], and kombu (1 piece).
- 5
Meanwhile, make the soup: Heat the avocado oil (2 tbsp) in a large skillet over high heat. Add the shiitake mushrooms (8 oz) and a pinch of [sea salt] and cook, stirring only occasionally, for 4 minutes, or until the shiitake mushrooms (8 oz) are browned and starting to soften.
- 6
Nestle the bok choy (2 baby) wedges into the skillet so that the cut sides make contact with the pan. Cook for 1 minute, then add the rice vinegar (2 tsp) and cover. Reduce the heat to medium and cook, stirring occasionally, for 5 to 7 minutes, or until the bok choy (2 baby) is tender. If the pan becomes dry, add water (2 tbsp). Remove from the heat and set aside.
- 7
Prepare the rice noodles (8 oz) according to the package instructions, then divide among four large soup bowls. Add the shiitake mushrooms (8 oz), bok choy (2 baby), and [baked tofu]. Ladle in broth to cover.
- 8
Top each bowl with [mung bean sprouts], if using, peppers (2 jalapeño)s, [fresh basil leaves], and [fresh cilantro]. Serve with [lime wedges] for squeezing, [sriracha], and more [tamari].
Nutrition Facts
Per portion