Vegan Pho Recipe – Eats Now

Name: Vegan Pho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the broth; 2 Brown onions, halved; 1 Thumb sized piece of ginger, roughly sliced; 1 Bulb garlic, skin removed; 2 Star anise; 2 Cinnamon sticks, broken into pieces; 4 Cloves; 1 tablespoon Coriander seeds; 2 Dried shiitake mushrooms; 4 Coriander stems; 1/2 teaspoon Fennel seeds; 1 Leek, white and green parts, roughly chopped; 3 Carrots, roughly chopped; 1/4 Green cabbage, roughly chopped; 1/2 Daikon, roughly chopped; 6 cups Vegetable stock; 2 tablespoons Gluten-free soy sauce; 2 tablespoons nutritional yeast mixed with 4 tbsp water - sediment discarded; To serve; 200 grams Rice noodles, cooked; 1/4 Green cabbage; 1/2 Head broccoli; 1 Carrot, julienned; 1/2 Daikon, julienned; 2 Heads bok choy; 2 Spring onions; Small handful coriander; 1 Lime, quartered; 125 grams Tofu, cubed and baked for 15 mins on 200 degrees C

Servings: persons

For the broth
2 Brown onions, halved
1 Thumb sized piece of ginger, roughly sliced
1 Bulb garlic, skin removed
2 Star anise
2 Cinnamon sticks, broken into pieces
4 Cloves
1 tablespoon Coriander seeds
2 Dried shiitake mushrooms
4 Coriander stems
1/2 teaspoon Fennel seeds
1 Leek, white and green parts, roughly chopped
3 Carrots, roughly chopped
1/4 Green cabbage, roughly chopped
1/2 Daikon, roughly chopped
6 cups Vegetable stock
2 tablespoons Gluten-free soy sauce
2 tablespoons nutritional yeast mixed with 4 tbsp water - sediment discarded
To serve
200 grams Rice noodles, cooked
1/4 Green cabbage
1/2 Head broccoli
1 Carrot, julienned
1/2 Daikon, julienned
2 Heads bok choy
2 Spring onions
Small handful coriander
1 Lime, quartered
125 grams Tofu, cubed and baked for 15 mins on 200 degrees C

1
Add halved onions and ginger pieces to a large soup pot over a high heat. Let sit until charred and almost burnt.
2
Add garlic, star anise, cinnamon, cloves, coriander seeds, shiitake mushrooms, coriander stems and fennel seeds and let toast until fragrant. Mix a couple of times.
3
Then, add leek, carrots, green cabbage, daikon and mix until evenly coated with spices. Add vegetable stock and stir then bring to the boil.
4
Once boiling, reduce to simmer and add gluten-free soy sauce as well as nutritional yeast water (NOTE: do not add sediment). Simmer for 2 hours.
5
While simmering, prepare other ingredients for plating in bowls.
6
Once cooking time is complete and the broth is fragrant, strain through a sieve and discard solids. Then, pour the broth into prepared bowls and serve.

525

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: For the broth, 2 Brown onions, halved, 1 Thumb sized piece of ginger, roughly sliced, 1 Bulb garlic, skin removed, and more.

Yes, Vegan Pho falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Pho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions