Vegan Pho Soup Recipe Easy, Flavorful, and Authentic Guide

There’s something incredibly comforting about a warm bowl of pho, the traditional Vietnamese noodle soup renowned worldwide for its fragrant broth and fresh ingredients. But what if you’re following a vegan lifestyle or just looking to enjoy a plant-based version of this classic?

This vegan pho soup recipe recreates all the rich, aromatic flavors of traditional pho without any animal products. Using a medley of spices, fresh vegetables, and tofu, this recipe offers a nourishing, hearty meal that’s perfect for chilly evenings or whenever you crave something wholesome and delicious.

Whether you’re a seasoned vegan or just exploring plant-based options, this vegan pho is sure to become a favorite. It’s easy to make, packed with nutrients, and customizable to your taste.

Plus, it’s a wonderful way to introduce yourself to the vibrant flavors of Vietnamese cuisine in a healthy and animal-friendly way.

Why You’ll Love This Recipe

This vegan pho soup stands out because it captures the essence of traditional pho while being completely plant-based. The broth is simmered slowly with a blend of warming spices like star anise, cloves, and cinnamon, giving it a depth of flavor that’s both comforting and complex.

Loaded with fresh herbs, tender rice noodles, and protein-rich tofu, this soup is light yet satisfying. It’s also incredibly versatile – you can add your favorite vegetables, adjust the spice levels, or swap ingredients based on what you have at home.

Perfect for meal prep or a quick weeknight dinner, this recipe offers a healthy, flavorful alternative to takeout.

Ingredients

• 8 cups vegetable broth (preferably low sodium)
• 1 large onion, halved
• 4-inch piece of ginger, sliced
• 3 star anise pods
• 5 whole cloves
• 2 cinnamon sticks
• 1 tablespoon soy sauce or tamari for gluten-free
• 1 tablespoon maple syrup
• 200g rice noodles (pho or vermicelli style)
• 200g firm tofu, sliced or cubed
• 1 cup sliced mushrooms (shiitake or button)
• 1 cup bean sprouts
• 1 bunch fresh cilantro, roughly chopped
• 1 bunch fresh Thai basil
• 2 green onions, thinly sliced
• 1 lime, cut into wedges
• 1-2 fresh red chilies, sliced (optional)
• Salt and pepper to taste

Equipment

• Large stockpot or soup pot
• Fine mesh strainer or cheesecloth
• Medium bowl for soaking noodles
• Knife and cutting board
• Soup ladle
• Serving bowls

Instructions

1. Prepare the broth base: Char the onion halves and ginger slices over an open flame or under the broiler until slightly blackened. This adds a smoky depth to the broth.
2. Simmer the broth: In a large stockpot, combine the vegetable broth, charred onion, ginger, star anise, cloves, and cinnamon sticks. Bring to a boil, then reduce heat and let simmer uncovered for at least 45 minutes to allow the spices to infuse the broth.
3. Strain the broth: Remove the solids by straining the broth through a fine mesh strainer or cheesecloth into a clean pot. Discard the solids.
4. Season the broth: Add soy sauce (or tamari), maple syrup, and salt and pepper to taste. Keep the broth warm on low heat.
5. Prepare the noodles: Soak the rice noodles in warm water according to the package instructions until soft. Drain and set aside.
6. Cook the tofu and mushrooms: In a lightly oiled pan, sauté the tofu cubes until golden on all sides. Remove and set aside. In the same pan, sauté mushrooms until tender.
7. Assemble the pho bowls: Divide the soaked noodles into serving bowls. Top with cooked tofu, mushrooms, bean sprouts, green onions, cilantro, and Thai basil.
8. Serve with broth: Ladle the hot broth over the noodles and toppings just before serving. Add lime wedges and sliced chilies on the side for guests to customize.

Tips & Variations

For an even more authentic pho experience, try roasting the onion and ginger directly on a gas burner or grill for that perfect char.

If you want to boost protein, consider adding other plant-based proteins like seitan or tempeh. For a gluten-free option, always use tamari instead of soy sauce.

Feel free to add other veggies such as bok choy, carrots, or daikon radish to the broth for extra flavor and nutrition. You can also make this recipe in advance and store the broth separately from the noodles and toppings to keep everything fresh.

Nutrition Facts

Serving Suggestions

Vegan pho is traditionally served with plenty of fresh herbs and lime wedges to brighten the flavors. You can add hoisin sauce or sriracha on the side for extra sweetness or heat.

Serve this soup with a side of fresh spring rolls or vegan banh mi sandwiches for a full Vietnamese-inspired meal.

Looking for more plant-based soup ideas? Check out our High Protein Vegan Soup Recipes for Healthy Meals for hearty options that complement your vegan pho perfectly.

For delicious vegan baking to enjoy alongside your meal, try our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious. And if you want to enjoy homemade bread, our Vegan Bread Machine Recipe for Soft, Delicious Loaves is a great place to start.

Conclusion

This vegan pho soup recipe is a fantastic way to experience the rich, aromatic flavors of a beloved Vietnamese classic without any animal products. It’s nourishing, flavorful, and surprisingly easy to prepare at home.

From the slow-simmered broth infused with star anise and cinnamon to the fresh herbs and tender tofu, every bite is a celebration of plant-based cooking.

Whether you’re new to vegan cuisine or a longtime enthusiast, this pho will satisfy your cravings for something warm, comforting, and wholesome. Remember, the beauty of this recipe lies in its adaptability, so feel free to experiment with vegetables and spice levels to make it your own.

Enjoy this delightful bowl of vegan pho on a cozy night in, and don’t forget to explore more delicious plant-based recipes to keep your meals exciting and healthy!

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