Vegan Pho
This Vegan Pho is fragrant, deeply comforting, and packed with flavor—no meat required. A rich plant-based broth made with toasted spices, charred aromatics, and mushrooms creates a nourishing, authentic-tasting pho that’s lighter and fresher than takeout.
Ingredients
- Main Ingredients
- 8 ounces flat rice noodles pho-style
- 8 ounces firm tofu pressed and sliced
- 1 large yellow onion halved
- 3- inch piece fresh ginger sliced lengthwise
- 6 cups low-sodium vegetable broth
- 1½ cups mushrooms shiitake or cremini, sliced
- Seasonings Sauces, or Flavor Base
- 2 cinnamon sticks
- 3 star anise pods
- 4 whole cloves
- 1 tablespoon coriander seeds
- 2 –3 tablespoons soy sauce or tamari
- 1 –2 teaspoons maple syrup or sugar to taste
- Pantry Staples
- Salt to taste
- Neutral oil for searing tofu
Instructions
- In a large pot, toast cinnamon sticks, star anise, cloves, and coriander seeds over medium heat for 1–2 minutes until fragrant. Remove and set aside.
- In the same pot, char onion and ginger cut-side down until lightly blackened (about 3–5 minutes).
- Add vegetable broth, toasted spices, mushrooms, onion, and ginger to the pot.
- Bring to a gentle boil, then reduce to a low simmer. Simmer uncovered for 30–40 minutes.
- Strain the broth and return liquid to the pot.
- Season with soy sauce and maple syrup. Adjust salt to taste.
- While broth simmers, cook rice noodles according to package directions.
- Heat oil in a skillet and pan-sear tofu until golden on both sides.
- Remove broth from heat and let rest 5 minutes before serving.
- Assemble bowls with noodles, tofu, and hot broth. Add desired toppings.
Notes
- Charring the onion and ginger is key to deep flavor.
- Keep broth at a gentle simmer—boiling hard can make it cloudy.
- Cook noodles separately to prevent mushy texture.