Vegan Pho

5 from 1 vote

Craving a cozy and satisfying soup? This vegan pho soup is packed with rich, comforting flavor. It’s made with a simple homemade broth, tender noodles, and fresh toppings that you can mix and match. Whether you’re cooking for a weeknight dinner or meal prep, this recipe is easy to make and so satisfying.

Prep Time10

Cook Time20

Total Time30

Course: Lunch or Dinner, Main Course

Cuisine: asian, Vietnamese

Diet: Low Lactose, Vegan, Vegetarian

Servings: people

Calories: 277kcal

Author: Michelle Cehn

Ingredients

Broth:

1 tablespoon canola oil
1 onion peeled and cut into quarters
1 whole head garlic with the top cut off (exposing the cloves)
3 peppercorns
3 whole star anise
½ cinnamon stick
2 bay leaves
8 cups vegetable stock (or 5 cubes of bouillon and 8 cups water)
3 tablespoons cane sugar
1 tablespoon soy sauce tamari or coconut aminos for a gluten-free option

Soup:

1 package rice noodles
2 cups broccoli steamed
1 8-ounce block tofu any kind works, we used extra-firm
¼ cup onion cut into thin slices
¼ cup Thai basil leaves
1 tablespoon chili-crisp oil
1 lime juiced

Instructions

For the Broth:

In a large heavy-bottomed pot, heat oil over medium heat.
Place the onion in the pan, turn heat to high, and allow to char on all sides (3-5 minutes on high heat).
Add the garlic head, face down (so that the exposed garlic cloves also cook).
Immediately after putting in the garlic, add the peppercorns, star anise, cinnamon stick, and bay leaves and allow to toast for about a minute, or until the spices become aromatic.
Pour the vegetable stock into the pot along with the cane sugar and soy sauce.
Allow to boil and reduce for about 20 minutes uncovered.

For the Soup:

While the broth is boiling, cook the rice pasta according to the instructions on the package.
Steam the broccoli and cook the tofu to your preference.
Prepare the onion, basil leaves, chili crisp, and lime.

Serve:

To serve, divide the noodles and veggies between bowls. Then strain the broth and pour it over the bowls. Top with basil leaves, chili-crisp oil, and lime juice.
Serve immediately or store in the refrigerator for a delicious meal prep.

Notes

Storing Tips: Keep the broth separate from the noodles and toppings so everything stays fresh and the noodles don’t get mushy. Store the broth in an airtight container, and keep any cooked noodles, tofu, and vegetables in separate containers for 3-4 days. When reheating, warm the broth on the stove or in the microwave until hot, then add the noodles and toppings just before serving.
Gluten-Free Option: Use rice noodles and replace regular soy sauce with tamari or coconut aminos. to Check that your chili crisp oil does not contain wheat. Everything else in the recipe is gluten-free friendly.

Nutrition