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Quick Vegan Pho

A total bowl of health. Pho will warm you up, make you feel nourished, and is the perfect soup to fill you up!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 6
Ingredients
For the Broth:
  • 2 L vegetable broth (8 cups)
  • 3 cup(s) water
  • 1 yellow onion quartered
  • 4 clove(s) garlic roughly chopped
  • 3 whole star anise
  • 3 whole cloves (the spice)
  • 1 inch piece(s) fresh ginger sliced into coins
  • 1 cinnamon stick
  • Soy sauce to taste
  • 1 package wide rice noodles
For the Toppings (use whatever combo you like):
  • fresh basil (Thai basil is preferable if you can find it)
  • fresh cilantro
  • Fresh mint
  • Fresh green onions
  • Mung bean sprouts
  • Hot peppers (I like Mirasol peppers, which are long, red, and not very spicy)
  • Peanuts
  • Sautéed mushrooms (I like shiitakes)
  • Sautéed tofu
  • Hot sauce
  • Lime wedges
Instructions
  • Add the broth, water, 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.
  • 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.
  • 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.
  • 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 garnishes of choice. 
Notes
This recipe is also found in Fuss-Free Vegan cookbook
Nutrition
Calories: 31kcal | Carbohydrates: 7g | Sodium: 1341mg | Potassium: 41mg | Sugar: 3g | Vitamin A: 710IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 0.3mg

Find it online:

https://www.easyveganmealplan.com/recipe/wprm-quick-vegan-pho/