Vegan Pho

Name: Vegan Pho
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American, Vietnamese
Ingredients: 1 white onion (quartered); 1 (3-inch) piece fresh ginger (halved lengthwise); 4 star anise; 4 whole cloves; 2 cinnamon sticks; 1 teaspoon coriander seeds; ½ teaspoon fennel seeds; 8 cups water; Stems from 8 ounces shiitake mushrooms; 1 (4-inch) piece kombu; ¼ cup tamari (plus more for serving); 2 tablespoons avocado oil; 8 ounces shiitake mushrooms (stemmed and sliced); Sea salt; 2 baby bok choy (quartered lengthwise); 2 teaspoons rice vinegar; 8 ounces rice noodles; Baked tofu; Mung bean sprouts (optional); 2 jalapeño peppers (stemmed and thinly sliced); Fresh basil or Thai basil leaves; Fresh cilantro; Lime wedges (for serving); Sriracha or chili oil (for serving)

Instructions

Prep:20minCook:40min

This vegan pho recipe features a richly spiced broth filled with noodles, tender veggies, tofu, and fresh herbs. It's a delicious vegetarian version of the classic Vietnamese soup!To get ahead, feel free to make the broth in advance. It keeps in the fridge for a week and in the freezer for up to 3 months.

Updated at: Tue, 24 Feb 2026 00:04:33 GMT