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This vegan plant-based pho is so simple and yet the umami-packed mushroom broth is loaded with all the trademark flavors of traditional pho.This vegan plant-based pho is so simple and yet the umami-packed mushroom broth is loaded with all the trademark flavors of traditional pho.
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Vegan Pho

This mushroom-based vegan pho may be plant-based, but it has all the lip-smacking umami of the original, neatly balanced by the sweet smokiness of the char-grilled aromatics, while warm spices like cinnamon, star anise, and cloves hit all the right notes.
Course Soups & Stews
Cuisine Vietnamese
Level Beginner
Main Ingredient Mushrooms, Noodles
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Fat, Pescatarian, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 40 minutes
Rehydrating time 1 hour
Total Time 1 hour 45 minutes
Servings 2 bowls
Calories 470kcal

Equipment

Ingredients

for noodles

  • 160 grams banh pho rice noodles

for soup

  • 223 grams onion (1 medium onion)
  • 25 grams ginger
  • 20 grams garlic
  • 5 cups water
  • 2 cloves
  • 1 cinnamon stick
  • 1 pod star anise
  • 10 grams dried maitake (rinsed to remove any grit)
  • 10 grams dried shiitake (rinsed to remove any grit)
  • 1 cilantro root
  • 1 ½ teaspoons salt
  • 1 tablespoon coconut sugar

for tofu

  • 60 grams fried tofu (or other meat substitute)
  • ¼ cup Pho soup broth
  • 1 tablespoon hoisin sauce

toppings

  • sweet onion (thinly sliced)
  • bean sprouts
  • Thai basil
  • cilantro
  • 1 key lime
  • sriracha
  • hoisin sauce
Grams + US Cups - US Standard

Instructions

  • Put the 160 grams banh pho rice noodles in a container and cover with cold water. Let the noodles rehydrate for 1-hour stirring occasionally to keep them from sticking together. Drain and keep covered until you are ready to use them. You can do this ahead of time and store the noodles in a resealable bag.
    160 grams banh pho rice noodles
  • Peel and slice the 223 grams onion into ½-inch thick slices (like you're making onion rings). Slice the 25 grams ginger into ¼-inch thick coins. Peel the 20 grams garlic. Place the aromatics on a baking sheet. Move the oven rack to the top position and broil on high until the tops of the aromatics are charred (you may need to remove the garlic first).
    223 grams onion, 25 grams ginger, 20 grams garlic
    This vegan plant-based pho is so simple and yet the umami-packed mushroom broth is loaded with all the trademark flavors of traditional pho.
  • Add the charred aromatics to a pot, along with the 5 cups water, 2 cloves, 1 cinnamon stick, 1 pod star anise, 10 grams dried maitake, 10 grams dried shiitake, 1 cilantro root, 1 ½ teaspoons salt, and 1 tablespoon coconut sugar.
    5 cups water, 2 cloves, 1 cinnamon stick, 1 pod star anise, 10 grams dried maitake, 10 grams dried shiitake, 1 cilantro root, 1 ½ teaspoons salt, 1 tablespoon coconut sugar
    Dried shiitake and maitake mushrooms with charred aromatics and spices for making vegan pho broth.
  • Bring the mixture to a boil and turn the heat down to maintain a gentle simmer. Cook the broth for 30 minutes.
    Charred aromatics and dried mushrooms simmering in a dutch oven for vegan pho recipe.
  • Strain the broth, pressing on the solids to get as much soup out as you can.
    Mushrooms and charred aromatics in a strainer, straining plant-based pho broth.
  • Pick out the shiitake and maitake mushrooms and discard the rest of the solids. Keep the broth warm on the stove.
  • Bring a pot of water to a boil.
  • To make the topping, cut the 60 grams fried tofu, shiitake, and maitake into bite-size pieces.
    60 grams fried tofu
  • Add ¼ cup Pho soup broth to a small sauté pan along with the 1 tablespoon hoisin sauce.
    ¼ cup Pho soup broth, 1 tablespoon hoisin sauce
    Vegan pho broth and hoisin sauce boiling in a frying pan to make fried tofu topping for vegan pho.
  • Bring to a boil and add the fried tofu, shiitake and maitake mushrooms. Cook until there is no liquid left and the tofu and mushrooms are glazed with the sauce.
    Shiitake mushrooms and fried tofu in a frying pan, glazed with vegan pho broth and hoisin sauce.
  • Boil the noodles until tender (1-2 minutes) and then drain.
  • Split the noodles between two bowls and then top with the sliced sweet onion. Serve with the bean sprouts, Thai basil, cilantro, sriracha, slices of 1 key lime, and hoisin sauce.
    sweet onion, bean sprouts, Thai basil, cilantro, 1 key lime, sriracha, hoisin sauce

Nutrition

Calories: 470kcal | Carbohydrates: 105g | Protein: 9g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.2mg | Sodium: 2073mg | Potassium: 498mg | Fiber: 7g | Sugar: 12g | Vitamin A: 95IU | Vitamin C: 23mg | Calcium: 154mg | Iron: 2mg