Description

This Vegan Pho recipe brings the flavors of traditional Vietnamese noodle soup in a plant-based version. Aromatic broth, tender rice noodles, and a variety of toppings make this dish a comforting and satisfying meal.

Ingredients

Broth:

1 large onion (halved)
1 3-inch piece fresh ginger (halved)
6 cups vegetable broth
2 cups water
2 tablespoons soy sauce
1 tablespoon maple syrup
1 cinnamon stick
3 whole star anise
4 whole cloves
1 teaspoon coriander seeds

Additional Ingredients:

8 ounces rice noodles
1 cup sliced mushrooms (shiitake or cremini)
1 block firm tofu (pressed and cubed)
1 cup bean sprouts
1 cup fresh Thai basil leaves
1/2 cup cilantro
1/2 cup sliced green onions
1 lime (cut into wedges)
1 small chili or jalapeño (sliced, optional)

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Instructions

Char the onion and ginger: In a dry pan, char the onion and ginger until lightly blackened, about 5 minutes.
Prepare the broth: Combine charred onion and ginger with vegetable broth, water, soy sauce, maple syrup, spices. Simmer for 30 minutes, then strain.
Cook noodles and tofu: Cook rice noodles and brown tofu cubes.
Assemble: Divide noodles into bowls, pour hot broth, add tofu, mushrooms, bean sprouts, herbs, and chili.
Serve: Garnish with lime wedges and enjoy!

Notes

Enhance the broth with mushroom soy sauce or dried kombu for extra flavor.
Customize toppings with bok choy, shredded carrots, or hoisin sauce.