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4.78 from 22 votes
Close up of a bowl of Vegan Pho.
Easy Vegan Pho
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This vegan pho is made with tender veggies, silky rice noodles, and hoisin tofu in a savory broth that's packed with warming spices. The best part? It comes together in less than an hour!

Course: Soup
Cuisine: American, Vietnamese
Servings: 4
Calories: 350 kcal
Author: Alissa
Ingredients
For the Broth
  • 1 large onion quartered
  • 1 (4 inch) piece fresh ginger, sliced in half, thickness-wise
  • 2 cinnamon sticks
  • 8 whole star anise
  • 6 cardamom pods
  • 6 whole cloves
  • 1 teaspoon whole coriander seeds
  • ½ teaspoon fennel seeds
  • 2 quarts vegetable stock (Note 1)
  • 2 tablespoons soy sauce, or to taste
  • Salt, to taste
For the Soup
  • 8 ounces rice noodles (Note 2)
  • 2 tablespoons peanut oil, divided
  • 1 (16 ounce or 454 gram) package super firm tofu, cut into ½ inch cubes
  • 2 tablespoons hoisin sauce
  • 2 cups shiitake mushroom caps, sliced
  • 1 cup julienne cut carrots
Accompaniments
  • Lime wedges
  • Hoisin sauce
  • Sriracha sauce
  • Soy sauce
  • Jalapeño slices
  • Fresh cilantro
  • Chopped scallions
  • Fresh basil (Note 3)
  • Bean sprouts
Instructions
Make the Broth
  1. Char the aromatics. Option 1: Char each of the onion quarters and ginger halves individually by holding it over an open flame (such as a gas burner) using a pair of tongs (Note 4). Option 2: Place the onion quarters and ginger halves on a baking sheet, then place the baking sheet under a preheated broiler. Broil the aromatics for a few minutes on each side, until they begin to char. Place each piece on a plate when done.

  2. Place a large pot over medium heat. Give it a minute to heat up, then add the cinnamon sticks, anise, cardamom, cloves, coriander, and fennel seeds. Toast the spices for about 1 minute, stirring constantly.

  3. Add the broth and charred aromatics to the pot. Raise the heat and bring the broth to a boil.

  4. Lower the heat and let the broth simmer for about 30 minutes, stirring occasionally. Prepare the soup ingredients as instructed below while the broth cooks.

  5. Once the broth has finished simmering, remove the pot from heat and remove the spices and aromatics. Season the broth with soy sauce and salt to taste.

Prepare the Soup Ingredients
  1. While broth simmers, cook the noodles according to their package directions. Drain them into a colander and rinse them with cold water when done.

  2. Coat the bottom of a large nonstick skillet with 1 tablespoon of the oil and place it over medium heat.

  3. Once the oil is hot, add the shiitake mushrooms. Cook the mushrooms for about 10 minutes, flipping once or twice, until browned. Transfer the cooked mushrooms to a plate.

  4. Add the remaining tablespoon of oil to the pot, then add the tofu cubes.

  5. Cook the tofu pieces for about 10 minutes, flipping once or twice to achieve browning on multiple sides.

  6. Carefully pour the hoisin sauce over the tofu and flip the pieces a few times. Cook the tofu briefly until the sauce thickens and coats the pieces. Transfer the tofu to a plate.

Assemble
  1. Divide the noodles, tofu, mushrooms and carrots among four bowls and ladle the broth over everything.

  2. Serve with the accompaniments.

Recipe Notes
  1. For best results, use an unsalted or low sodium broth. This will allow you to season it with soy sauce to taste without risking oversalting it.
  2. Pad Thai noodles are just about the right size for pho.
  3. Use Thai basil or holy basil if you can get your hands on it. Italian basil works just fine if that's all you can get your hands on.
  4. Be particularly careful with the ginger, as the peel can catch fire.
Nutrition Facts
Easy Vegan Pho
Amount Per Serving
Calories 350 Calories from Fat 118
% Daily Value*
Fat 13.1g20%
Saturated Fat 2.4g12%
Sodium 1299mg54%
Potassium 382mg11%
Carbohydrates 42.5g14%
Fiber 5.4g22%
Sugar 12.3g14%
Protein 19.4g39%
Calcium 250mg25%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.