Chef by StepAuthorChef by Step
Rating
Vegan Pho Soup
Yields4 ServingsCategoryCuisine
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Pho Broth
 2 qts vegetable broth
 4 tbsp soy sauce.
 4 tsp fennel seeds
 2 tsp ground cinnamon
 4 tsp ground cloves (Syzygium aromaticum, not garlic)
 4 inch piece of fresh ginger root
 ½ white onion
Toppings
 1 cup julienned carrots
 1 cup scallions
 1 cup mushrooms
 1 cucumber
 1 cup cilantro
 1 cup baked tofu
 1 serrano
1

Before prepping other ingredients, set 2 quarts of vegetable broth on high heat. When it reaches a boil, cover and simmer.

heating vegetable broth in a pot

2

Add spices to the heating broth. Use 4 teaspoons of fennel seeds, 2 teaspoons of ground cinnamon, 4 teaspoons of ground cloves (Syzygium aromaticum, not garlic), 4 tablespoons of soy sauce.

Adding pho spices to vegetable broth

3

Mince a 4 inch piece of ginger root and add it to the heating broth. This is perhaps the most important spice in the broth!

mince four inch piece of ginger root

4

Finely chop half of a white onion and add it to the broth. This onion should turn translucent by the time the broth is done.

finely chop half of a white onion

5

Chop your desired toppings into bite sized pieces and set them aside.

For this example, I used carrots, scallions, oyster mushrooms, cilantro, cucumber, baked tofu, and Serrano peppers (hot!)

Other great options are spiralized vegetables like zuchinni, daikon, turnip or jicama.

chopped vegetables for vegan pho

6

Simmer a pot of fresh water. Add rice noodles for about one minute until they are soft.

cooking rice noodles

7

Once the rice noodles become soft, quickly remove them from the boiling water, strain them, and rinse them in cold water. Boiling these noodles too long will make them mushy!

strain rice noodles

8

Add rice noodles to a bowl, top with uncooked vegetables, and ladle on hot broth.

Enjoy!

Vegan Pho Soup