Winter days deserve no better than a steaming bowl of pho. For me, it’s the Vegetarian Vegan Pho that takes the cake. It’s light yet comforting, infused with spicy aromas, fragrant herbs, and crisp vegetables. If anything, I could say that it is one of the easiest soups to prepare right in your kitchen- there is no need to spend hours in the kitchen to enjoy a near-restaurant-style bowl. Besides, it is entirely plant-based, which means anyone can dig in.

What is Vegetarian Vegan Pho?

Unlike traditional beef broth found in most Pho soups, the Vegetarian Vegan Pho brazenly makes use of a broth that comprises rich, attractive vegetables bombarded with spicy-seasoned warm spices such as star anise, cinnamon, and cloves. Served with rice noodles, tofu or mushrooms, and plenty of toppings like bean sprouts, lime, basil, and chili, the soup is a savory-sustaining soup that is fresh, wholesome, and customizable to your taste.

Ingredients

For the broth:

1 large onion, halved
4 cloves of garlic
2-inch piece of fresh ginger, sliced
2 cinnamon sticks
3-star anise
4 whole cloves
8 cups vegetable broth
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon brown sugar

For the soup:

8 oz rice noodles
1 block firm tofu, cubed and pan-fried (or mushrooms)
1 cup bok choy or spinach
1 cup bean sprouts

For toppings:

Fresh basil leaves
Lime wedges
Sliced chili or jalapeño
Green onions
Hoisin sauce or sriracha (optional)

Instructions

Charring the aromatics – In a dry pot, place onion, garlic, and ginger cut-side down until they are lightly charred.
Toasting the spices – Add in the cinnamon, star anise, and cloves. They should be toasted for 1 to 2 minutes to enhance flavor.
Make the broth- Pour in vegetable broth, soy sauce, and sugar, and bring it to a simmer for about 30 minutes. Strain the broth before serving.
Prepare your noodles- Rice noodles should be prepared according to package instructions, then drained and set aside.
Assemble your bowls- The noodles are divided between bowls with tofu, veggies, and bean sprouts.
Finish with broth and garnishes- Pour hot broth over the noodles, garnishing with fresh herbs, lime, and chili as desired.

Storage Tips

To prevent the noodles from looking soggy, store the leftover broth separately from the noodles.
Broth keeps well in the fridge for four days or frozen for two months.
Simply reheat and add fresh toppings right before serving.

Serving Suggestions

For a full meal, serve with a side of spring rolls.
If you’d like it spicier, go ahead and add more chili or hot sauce.
And keep extra lime wedges close; a little splash of fresh lime juice will brighten all your little bites.

Pro Tips & Variations

Shiitake mushrooms are a welcome addition to the broth, contributing to the deep umami flavor.
Add some carrots, daikon, or zucchini for another layer of veggie goodness.
Feel free to use seitan or tempeh instead of tofu if that is your preference
To make the dish quicker, store-bought veggie broth works too—all you need to do is simmer it with spices for 15 minutes.

FAQs

1. Is Vegetarian Vegan Pho spicy?

This broth is usually not spicy. You can give it a kick by putting in your chili or sriracha.

2. Is it possible to make it free of tofu?

Sure, just using rice noodles and tamari for soy sauce.

3. What can be substituted for tofu?

Mushrooms, tempeh, or even roasted chickpeas fit well here.

4. Can I make this in advance?

For sure! Make the stock in advance and refrigerate it. Cook the noodles and add the toppings right before serving.

Try It!

This Vegetarian Vegan Pho is so warming and full of flavor, but surprisingly easy to make at home. Super fresh, full of nourishing goodness, and customizable, it’s perfect for weeknight dinners or lazy weekends. Give it a go-I promise it’ll be one of your go-to comfort foods!