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30-minute Vegan Pho

This easy one-pot Vietnamese noodle soup consists of an aromatic, umami broth made with spices, mushrooms and fresh herbs!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Vietnamese
Keyword: noodles, soup
Servings: 2

Ingredients

Broth

  • 4 slices 1-inch ginger
  • 2 white onions, halved
  • 2 scallions (white part)
  • 5-6 cups water
  • 1 tbsp mushroom seasoning
  • 1/4 cup vegan fish sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp sweetener maple syrup / agave
  • 5 star anise
  • 5 cloves
  • 1 cinnamon stick
  • 2 tsp fennel seeds
  • 2 tsp coriander seeds
  • 1 black cardamom (optional)
  • 2 tsp salt adjust accordingly
  • 1/2 cup basil packed
  • 1/2 cup mint leaves packed

Mushrooms

  • 1 cup mini king oyster mushrooms sliced
  • 1 cup shitake mushrooms sliced
  • 1 cup oyster mushrooms shredded

Vegan Protein

  • 300 g extra firm tofu or any other plant based substitute

Toppings

  • 2-3 servings flat pho noodles (rice noodles)
  • chopped coriander
  • chopped mint
  • red chili slices
  • 1/2 cup blanched beansprouts
  • sriracha

Instructions

  • Char the onion on a medium sized pot until they are lightly browned and fragrant, about 7 minutes. This adds depth to the broth.
  • Add whole spices, ginger, and scallions and let them roast for a few minutes. Pour in the water.
  • Add vegan fish sauce, rice wine vinegar, sweetener, and mushroom seasoning. Mix well.
  • Add basil and mint and bring to a boil. Add your protein at your stage if adding. Boil for 5 minutes and take out the aromatics with a strainer.
  • When you're left with the clear broth, add in your mushrooms and boil them until fully cooked. Strain them out.
  • While boiling the broth, cook your rice noodles according to package instructions.
  • This is optional but you can also fry or roast your mushrooms and protein with some soy sauce towards the end for more flavour.
  • In each serving bowl, place a portion of the cooked noodles. Ladle the hot broth over the noodles.
  • Place the roasted mushrooms, protein and blanched beansprouts (you can blanch the beansprouts in the boiling noodle water - let's be sustainable <3)
  • Serve the pho with these fresh toppings: mint leaves, cilantro, and sliced chilies. Drizzle some sriracha or hoisin sauce for extra flavour if you prefer. Enjoy!