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4.73 from 18 votes
Close Up of a Bowl of Vegan Pho with Spoon
Easy Vegan Pho
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Toasty spices and veggies are simmered in vegetable broth and ladled over silky rice noodles and crispy pan-fried tofu before being topped with hoisin sauce and fresh herbs to make this restaurant-worthy vegan pho. The best part? It comes together in less than an hour!
Course: Soup
Cuisine: American, Vietnamese
Servings: 4
Calories: 320 kcal
Author: Alissa
  • 2 quarts vegetable broth
  • 1 large onion quartered
  • 4 inch piece fresh ginger
  • 2 cinnamon sticks
  • 4-6 whole star anise *
  • 4 whole cloves
  • 2 tbsp. soy sauce or tamari
  • 8 oz. rice noodles
  • 1 lb. extra firm tofu, drained, pressed and cut into ½ inch cubes
  • 1 tbsp. vegetable oil
  • 2 cups shiitake mushroom caps sliced
  • 1 cup julienned carrots
For Topping
  • lime wedges
  • hoisin sauce
  • sriracha sauce
  • soy sauce
  • jalapeño slices
  • fresh cilantro
  • scallions
  • fresh basil
  1. Pour vegetable broth into a large pot and place over high heat. Bring to a simmer.
  2. While broth heats up, place onion and ginger onto baking sheet and place under broiler. Cook until lightly charred on top, about 4 minutes, watching carefully to avoid burning. Rotate and cook until charred on opposite sides. Add onion and ginger to broth, along with cinnamon, star anise, cloves and soy sauce or tamari. Allow to simmer for at least 30 minutes, adding a bit of water if the mixture reduces too much.
  3. While broth simmers, cook noodles according to package directions. Drain into a colander and rinse with cold water.
  4. Coat the bottom of a large nonstick skillet with oil and place over medium heat. Add tofu cubes and cook about 10 minutes, flipping once or twice, until browned on multiple sides. Remove from heat and transfer to a paper towel.
  5. When broth has simmered for at least 30 minutes, use a slotted spoon to remove onion, ginger and spices. Add shiitakes and simmer until tender, about 4 minutes. Add carrots and simmer just until slightly tenderized and bright orange, about 1 minute.
  6. Divide noodles and tofu among bowls and ladle broth and veggies over top. Serve with toppings of choice (preferably all!).
Recipe Notes

I used 6 star anise, but I really like a lot of anise flavor. Just a warning so nobody overdoes it!

Nutrition Facts
Easy Vegan Pho
Amount Per Serving
Calories 320 Calories from Fat 102
% Daily Value*
Fat 11.3g17%
Saturated Fat 2.5g13%
Sodium 2198mg92%
Potassium 841mg24%
Carbohydrates 35g12%
Fiber 4.7g19%
Sugar 7.6g8%
Protein 21.8g44%
Calcium 210mg21%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.