Vegan Pho (Vietnamese Noodle Soup)
This easy vegan pho recipe is made with the most delicious rich broth and your choice of veggies (plus tofu, if you'd like). I highly recommend making a double batch while you're at it!
Ingredients
4 servings
Instructions
- Turn the oven broiler to high, and place the baking rack about 8 inches away from the heating elements. Place the onion and ginger cut-side-up on a baking sheet, and brush with a bit of oil. Broil for about 7-10 minutes, until the tops of the onion and ginger are slightly charred. Remove and set aside.
- Meanwhile, as your broth is simmering, cook the noodles separately al dente according to the package instructions. Drain in a strainer, then briefly rinse the noodles with cold water to prevent them from continuing to cook. (I also recommend tossing the noodles with a drizzle of oil — such as sesame oil — to prevent them from sticking.)
- Meanwhile, heat the anise, cloves, cinnamon, cardamom and coriander to a large stock pot over medium-high heat for about 3 minutes until fragrant. Add in the charred onion, ginger, stock, and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low, cover with a lid, and continue to simmer for at least 30 minutes. Strain out (and discard) the onions, ginger and spices. Stir the brown sugar, soy sauce and rice vinegar into the hot broth. Then finally, taste and season the broth with salt as needed. Continue simmering on medium-low, covered, until ready to serve.
- Meanwhile, heat the oil in a sauté pan over medium-high heat. Add the sliced mushrooms and sauté for 5 minutes, stirring occasionally, until cooked through and lightly golden. Remove from heat. Then 5 minutes before you are ready to serve the soup, stir the mushrooms, bok choy and veggies into the hot broth so that they can briefly cook.
- And now…the fun part! Add a handful of noodles to each individual serving bowl. Ladle the hot broth and veggies into the serving bowls. Top each bowl with lots and lots of garnishes, and finish with a generous squeeze of lime juice.
- Encouraging everyone to stir the garnishes into the soup so that they can flavor the broth, also adding in additional extra sauces if desired.
💰 Cost Estimate
Total Ingredients
$3099.00
$3099.00
Per Serving
$775.00/serving
$775.00/serving
🏠 Savings
~$6198.00 vs buying!
~$6198.00 vs buying!
📋 Price Breakdown (67% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| white onion | 1 large | $50.00 |
| -inch piece of fresh ginger | 3 | $330.00 |
| star anise | 5 | $252.00 |
| cloves | 4 whole | - |
| 3 | - | |
| cardamom pods | 2 | - |
| whole coriander seeds | 1 tbsp | $5.00 |
| good-quality vegetable stock | 8 cups | $638.00 |
| brown sugar | 1 tbsp | $2.00 |
| low-sodium soy sauce or tamari | 2 tsp | $10.00 |
| rice vinegar | 2 tsp | $4.00 |
| fine sea salt | - | - |
| uncooked thin rice noodles | 7 oz | $410.00 |
| olive oil | 1 tbsp | $21.00 |
| shiitake mushrooms | 8 oz | $1054.00 |
| baby bok choy | 2 heads | $323.00 |
| optional | 2 cup | - |
| garnishes | - | - |
*Estimated market prices, may vary by region
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