Easy Vegan Pho (Vietnamese Noodle Soup)

Vegan Pho (Phở) is an easier and healthier version of the traditional Vietnamese noodle soup. This nourishing and flavorful gluten-free and fat-free soup is perfect for any season!

 

Easy Vegan Pho (Vietnamese Noodle Soup) Overhead with Two Bowls and Plenty of Ingredients on the Table

 

It’s hard to believe that it’s been more than two months since I published a recipe. There’s been a lot of things happening in my life, with one being my first food photography workshop! It turned out great and I’m eager to make it more often. Stay tuned!

I share one of my recent favorites today – easy vegan pho soup. Noodle soup in the beginning of summer? Yes, if it’s pho! It miraculously combines refreshing summer flavors with hotness and comfort of a noodle soup. Who would have thought?

 

Easy Vegan Pho (Vietnamese Noodle Soup) - Fantastic and Delicious Dish That Is Easy and Vegan

 

I first tried pho a few years ago in a Vietnamese restaurant. And it didn’t occur to me until recently that I can make it at home. It turned out to be easy and so flavorful.

 

Easy Vegan Pho (Vietnamese Noodle Soup) in a Bowl Delicious Closeup

 

It’s a nourishing vegan soup that will give you comfort and Asian flavors any time of the year. Don’t wait for winter and make it now 🙂

 

Easy Vegan Pho (Vietnamese Noodle Soup) in a Bowl Flatlay

 

How to Make Easy Vegan Pho (Vietnamese Noodle Soup)

Traditional pho is made with beef or chicken that requires long preparation time. My vegan pho version is easier to put together and it takes much less time. Not to mention it is healthier and tastes just as great! Probably not 100% authentic but who cares?

 

Easy Vegan Pho (Vietnamese Noodle Soup) in a Pot with a Ladle Overhead

 

Pho Broth

Pho is all about the broth. Its flavor comes from spices and herbs, such as star anise, cinnamon, cloves, allspice, ginger, coriander and lemongrass. I added dried shiitake mushrooms and miso paste for an extra savory note.

 

Easy Vegan Pho (Vietnamese Noodle Soup) - Broth Ingredients Overhead

 

For the pho broth, dry toast the spices in a large pot under medium heat until fragrant and then add roughly chopped onion, garlic, lemongrass and ginger. Cover with vegetable broth and water, add whole dried shiitake mushrooms and bring to a boil under medium heat. Reduce the heat and let the broth simmer for 30 minutes.

When the pho broth is done, strain it through a sieve, keeping the shiitake mushrooms. Slice them and add to the soup. Add miso paste dissolved in a ladle of hot broth. Try the soup and add soy sauce to taste.

 

Easy Vegan Pho (Vietnamese Noodle Soup) in a Red Pot with a Wooden Ladle Another Overhead

 

Pho Toppings

  • Noodles

While the broth is on the stove, bring a large pot of water to a boil and cook your rice noodles as per package directions (usually about 3 minutes). Rinse them under cold water to stop the cooking process.

 

Easy Vegan Pho (Vietnamese Noodle Soup) in a Bowl on a Red Napkin with Lemon Right Next to It

 

  • Mushrooms

I used enoki mushrooms (plus the shiitake from the broth) but you can feel free to use any mushrooms you have at hand. Clean them and chop if needed, so that they are ready to be added to the broth once it’s cooked.

 

Easy Vegan Pho (Vietnamese Noodle Soup) - Enoki Mushrooms Closeup

 

  • Vegetables

I used baby bok choy, spinach, carrots, snow peas and bean sprouts. You can add any combination of these and it’s not a problem at all if you don’t use them all. Once the broth is strained, put it back to the stove and add spiralized or julienned carrots and bok choy.

 

Easy Vegan Pho (Vietnamese Noodle Soup) - Bok Choy Closeup

 

Add spinach after about 4-5 minutes and cook for 2 more minutes.

Distribute snow peas and bean sprouts among the bowls and poor the soup over them. They don’t need to be cooked.

 

Easy Vegan Pho (Vietnamese Noodle Soup) - Beans Sprouts Closeup

 

Pho Garnishes

  • Scallions/green onions, chopped
  • Lime, slices or wedges
  • Hot chili peppers, chopped
  • Mint leaves
  • Thai basil leaves
  • Cilantro (I almost skipped it, since my husband is not a fan)

 

Easy Vegan Pho (Vietnamese Noodle Soup) - Garnishes Overhead

 

Choose any (or all) of the above-mentioned garnishes. Be careful with the chili peppers. I bought mine in an Asian store, and they were so very hot that it was enough to add just ONE slice. Add more soy sauce and freshly ground black pepper to taste. Enjoy!

 

Easy Vegan Pho (Vietnamese Noodle Soup) - Red and Green Chili Peppers Closeup

 

Here is the full recipe of my easy vegan pho. For a Vietnamese-themed dinner party, consider these vegan spring rolls with peanut sauce. They’ll go so well with this vegan pho!

 

Easy Vegan Pho (Vietnamese Noodle Soup) in a Bowl with Chopsticks on the Top

 

Easy Vegan Pho (Vietnamese Noodle Soup) Overhead with Two Bowls and Plenty of Ingredients on the Table
5 from 4 votes
Print

Easy Vegan Vietnamese Pho Soup

Vegan Phở is an easier and healthier version of the traditional Vietnamese noodle soup. This nourishing and flavorful gluten-free and fat-free soup is perfect for any season!
Course Soup
Cuisine Asian, Vietnamese
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8
Author Elena Szeliga

Ingredients

For the broth:

  • 2 star anise
  • 2 whole cloves
  • 2 cinnamon sticks
  • 5 whole allspice
  • 1 tablespoon whole coriander
  • 3 sticks lemongrass
  • 2 inch or 5 cm piece fresh ginger sliced
  • 1 onion roughly chopped
  • 3 cloves garlic roughly chopped
  • 3 dry shiitake mushrooms
  • 3 tablespoons miso paste
  • 2 tablespoons soy sauce
  • 6 cups of 1.5 l vegetable broth
  • 4 cups or 1 l water

For the vegan pho:

  • 7 oz or 200 g rice noodles
  • 7 oz or 200 g mushrooms (I used enoki)
  • 4 baby bok choy
  • 3 carrots spiralized or julienned
  • a handful fresh spinach
  • a handful snow peas

Garnishes:

  • Scallions/green onions chopped
  • lime slices or wedges
  • Hot chili peppers chopped
  • Mint leaves
  • Thai basil leaves
  • Cilantro
  • freshly ground black pepper to taste

Instructions

Make the broth:

  1. For the pho broth, dry toast the spices (star anise, cloves, cinnamon, allspice and coriander) in a large pot under medium heat until fragrant. Add chopped lemongrass, sliced ginger, roughly chopped onion and garlic. Cover with vegetable broth and water, add whole dried shiitake mushrooms and bring to a boil under medium heat. Reduce the heat and let the broth simmer for 30 minutes.
  2. When the pho broth is done, strain it through a sieve, keeping the shiitake mushrooms. Slice them and add to the soup. Add miso paste dissolved in a ladle of hot broth. Try the soup and add soy sauce to taste.

Make the vegan pho:

  1. While the broth is on the stove, bring a large pot of water to a boil and cook your rice noodles as per package directions (usually about 3 minutes). Rinse them under cold water to stop the cooking process.
  2. Clean them and chop mushrooms if needed. Separate out the large bok choy leaves and add them to the strained broth together with spiralized or julienned carrots.Add spinach after about 4-5 minutes and cook for 2 more minutes.

Garnish:

  1. Distribute snow peas and bean sprouts among the bowls and poor the soup over them. They don’t need to be cooked.
  2. Choose any (or all) of the above-mentioned garnishes and add to the bowls. Add more soy sauce and freshly ground black pepper to taste. Enjoy!

 

Easy Vegan Pho (Vietnamese Noodle Soup) Nutrition Facts Card

 

Cheers,

Elena

Vegan Pho (Phở) is an easier and healthier version of the traditional Vietnamese noodle soup. This nourishing and flavorful gluten-free and fat-free soup is perfect for any season! #asian #pho #noodlesoup #broth #vietnamese #vegan #vegansoup #veganrecipe #veganfood #comfortfood #recipe #recipes #glutenfree #plantbased #vegetarian #healthyeating #healthyfood #noodlebowl #asianfood
Easy Vegan Pho (Vietnamese Noodle Soup) Collage with Text Overlay
Easy Vegan Pho (Vietnamese Noodle Soup) Collage with Text Overlay
Easy Vegan Pho (Vietnamese Noodle Soup) Collage with Text Overlay