Vegan Pho (GF)

This Vegan Pho is super quick and easy to make and has the most flavourful broth. The perfect comforting yet healthy plant-based dinner.

What is Pho?

Pho is a Vietnamese soup that’s made of broth, vegetables, herbs and rice noodles. The broth is usually made with meat such as chicken or beef, and is simmered for a few hours, sometimes even up to 24 hours.

However, not everyone, myself included, has time or patience to simmer broth for 24 hours, or even one hour, so I’m sharing a super quick and easy vegan pho that’s ready in less than 30 minutes!

Why you’ll love this Vegan Pho:

• it’s full of flavour
• it’s warming and comforting
• it’s healthy and nutritious 
• it’s veggie-packed
• it’s filling and satisfying
• it’s made using simple ingredients
• it’s easily customisable as you can add whatever you want
• it’s quick and easy to make
• it’s naturally gluten-free!

How to make this Vegan Pho:

For a fast and easy broth, I used onion, garlic, ginger and meaty shiitake mushrooms. Herbs like coriander (cilantro), basil and mint add extra fragrance and aroma.

Tamari (or soy sauce) adds umami flavour, whilst miso adds even more savouriness, and sesame oil adds a meaty richness.

1. Cook of soak the rice noodles according to instructions on the packet
2. Meanwhile, fry the onion, garlic, ginger, mushrooms and coriander (cilantro)
3. Add water and other seasonings to make the broth. Bring to the boil and simmer to let the flavours develop
4. Add the cooked rice noodles to the broth and serve

Tips for making this Vegan Pho recipe:

• You can use this recipe as a template and add any type of vegetables you like – Chinese cabbage, spinach, beansprouts or carrots work well
• I used shiitake mushrooms, but you can use any other mushrooms if you can’t get hold of them
• Use white miso to create a sweet, mellow broth, or red miso for a deeply rich, meatier broth
• Add tofu or edamame for extra protein

More comforting vegan soups:

• Miso Brown Rice Soup
• Shirataki Noodle Ramen
• Buckwheat Noodle Soup
• Miso Pumpkin Soup

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Vegan Pho (GF)

This Vegan Pho is super quick and easy to make and has the most flavourful broth. The perfect comforting yet healthy plant-based dinner.

4.67 from 6 votes

Print Pin Rate

Course: Main Course

Cuisine: Asian

Keyword: vegan noodle soup, vegan pho, vegetarian pho

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2

Calories: 306kcal

Author: Rhian Williams

Ingredients

• 100 g (3.5 oz) rice noodles (ensure gluten-free if necessary)100 g (3.5 oz) rice noodles (ensure gluten-free if necessary)
• 1 tablespoon vegetable oil (or sub rapeseed oil)1 tablespoon vegetable oil (or sub rapeseed oil)
• 1 onion , finely sliced1 onion , finely sliced
• 1 clove of garlic , minced1 clove of garlic , minced
• 1 cm (1/2 inch) ginger , minced1 cm (1/2 inch) ginger , minced
• Handful coriander (cilantro) , roughly choppedHandful coriander (cilantro) , roughly chopped
• 100 g (3.5 oz) shiitake mushrooms , roughly chopped100 g (3.5 oz) shiitake mushrooms , roughly chopped
• 1 tablespoon tamari (or soy sauce if not gluten-free)1 tablespoon tamari (or soy sauce if not gluten-free)
• 1 teaspoon sesame oil1 teaspoon sesame oil
• 1 heaped teaspoon miso (ensure gluten-free if necessary)1 heaped teaspoon miso (ensure gluten-free if necessary)
• Salt + pepper to taste Salt + pepper to taste

To serve (optional):

• Fresh coriander (cilantro) Fresh coriander (cilantro)
• Fresh basil Fresh basil
• Fresh mint Fresh mint
• Fresh chilli, finely sliced Fresh chilli, finely sliced

Instructions

• Cook or soak the rice noodles according to instructions on packet
• Meanwhile, heat the oil in a saucepan and add the onion, garlic, ginger, coriander and shiitake mushrooms once hot
• Fry for around 7 minutes, until softened and fragrant 
• Add the tamari, sesame oil, miso and salt + pepper with 1.2 litres (5 cups) of water
• Bring to the boil then turn down the heat and simmer for around 10 minutes
• Add the cooked rice noodles, taste the soup and adjust seasonings if necessary
• Pour into bowls and sprinkle with desired toppings

Notes

Tips for making this Vegan Pho recipe:

• You can any type of vegetables you like e.g. Chinese cabbage, spinach, beansprouts or carrots 
• I used shiitake mushrooms, but you can use any other mushrooms if you can't get hold of them
• Use white miso to create a sweet, mellow broth, or red miso for a deeply rich, meatier broth
• Add tofu or edamame for extra protein

Nutrition Facts

Vegan Pho (GF)

Amount Per Serving

Calories 306 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 6g30%

Sodium 451mg19%

Potassium 232mg7%

Carbohydrates 51g17%

Fiber 2g8%

Sugar 3g3%

Protein 4g8%

Vitamin C 4.5mg5%

Calcium 22mg2%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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