Vegan Pho (Quick & Easy)
Aromatic vegan pho with a rich, flavorful broth made from ginger, spices, veggies, and soy sauce—served over rice noodles with tofu and fresh herbs.
Servings: 3
Ingredients
Broth
- 1.5 tbsp oil
- 1 c large red onion chopped
- 25 g ginger crushed
- 1 tbsp garlic crushed
- 2 tsp coriander seeds
- 2 cardamom pods
- 2 cloves
- 1 c medium carrot roughly chopped
- 1.5 c celery roughly chopped
- 4 c water
- 3 c veggie broth I like the Kroger brand
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sugar
- Salt to taste
Other
- 6 ounces dried rice noodles vermicelli or rice sticks
- 6 ounces extra firm tofu
- 1.5 cup veggies broccoli, carrots, red cabbage, or veggies of choice
Garnish
- bean sprouts to taste
- basil to taste
- cilantro to taste
- lime wedges to taste
- sriracha to taste
- scallions to taste
Instructions
- Sauté the aromatics: Heat the oil in a large pot over high heat. Add the chopped red onion and sauté for about one minute to release its sweetness.
- Add the ginger, garlic, and spices: Stir in the ginger, crushed garlic, coriander seeds, cardamom pods, and cloves. Cook for a couple of minutes until fragrant and lightly toasted. This step builds depth and mimics the richness of traditional pho.
- Build the broth: Add the chopped carrots, celery, water, vegetable broth, soy sauce, rice vinegar, sugar, and salt. Mix everything together and bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low and let the broth simmer gently for 30 minutes, allowing the flavors to meld and intensify.
- Strain: Pour the broth through a sieve into a clean pot or bowl to remove the aromatics and spices. Taste and adjust seasoning as needed.
- Assemble the pho bowls: Add cooked thin rice noodles to bowls and ladle the hot broth over top. Finish with vegetables, baked tofu, herbs, sprouts, lime, scallions, and sriracha.
Notes
Storage: Store the broth and noodles separately for 2–3 days to prevent the noodles from becoming mushy. Reheat the broth gently on the stove before serving.
Freezing: The broth freezes extremely well. Store it in airtight containers for up to 3 months, then thaw and warm over low heat to preserve flavor.
Gluten-free option: Swap soy sauce for tamari and use certified gluten-free rice noodles to make the entire dish gluten-free.
Brightening the broth: Add a squeeze of lime or a splash of rice vinegar just before serving to lift the flavors and add freshness.
Variations:
Mushroom broth: Simmer shiitake or oyster mushrooms with the aromatics for extra umami and richness. Spicy pho: Add chili paste, sambal oelek, or chili crisp to the broth for a fiery version. Creamy pho: Stir in a splash of coconut milk for a richer, velvety broth. Protein boost: Add marinated tofu, pan-seared tofu, tempeh, or soy curls for a heartier bowl.Nutrition
Calories: 453kcal | Carbohydrates: 82g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 1882mg | Potassium: 747mg | Fiber: 9g | Sugar: 11g | Vitamin A: 12478IU | Vitamin C: 19mg | Calcium: 131mg | Iron: 3mg
