Pho is a traditional Vietnamese noodle soup using a meat based broth and containing various types of meats and veggies.  The challenge when making a vegan version of pho is creating that same unami richness without the meat broth.  Many versions use miso paste as one of the broth ingredients, I will try adding that to this.

Starting here-

Quick Vegan Pho
Author: It Doesn’t Taste Like Chicken
Prep time:  
Cook time:  
Total time:  
Serves: 6 – 8 Servings
For the Broth:
  • 2 L of Vegetable Broth (about 8.5 cups)
  • 3 Cups Water
  • 1 Medium Onion
  • 4 Cloves of Garlic
  • 3 Whole Star Anise
  • 3 Whole Cloves (the spice)
  • 1″ Fresh Ginger
  • 1 Cinnamon Stick
  • Soy Sauce to Taste
  • 1 Package Wide Rice Noodles
For the Toppings (al optional):
  • Fresh Basil
  • Fresh Cilantro
  • Fresh Green Onions
  • Bok choy
  • Cabbage
  • Slices of jalapeno peppers
  • Sliced Onions
  • Bean Sprouts
  • Peanuts
  • Sautéed Mushrooms
  • Sautéed Tofu
  • Hot Sauce
  • Lime wedges
  1. Quarter the onion, roughly chop the garlic, slice the ginger into coins.
  2. Add the broth, onion, garlic, star anise, whole cloves, ginger, and cinnamon, to a large pot and bring to a simmer. Cover and let simmer for 20-30 minutes.
  3. Taste and add soy sauce as needed. The amount you need will vary a bit depending on your taste preference and how salty the broth you used is, I used 2 Tablespoons.
  4. In the meantime prepare your toppings. You can use whatever combination you like. Roughly chop your fresh herbs and peanuts. Sauté the mushrooms or tofu (if using) in a bit of oil and season with soy sauce.
  5. Bring a big pot of water to a boil and cook your rice noodles. Follow the package directions or if there are none, cook until al dente, about 3 minutes. Drain, and rinse with cold water to stop the noodles cooking.
  6. When everything is ready, serve by adding noodles to a bowl, using a ladle to collect the broth (leaving the onion and spices behind), and then top with all the garnishes.