Pho, a beloved Vietnamese soup, is known for its aromatic broth and fresh ingredients. This vegan version features mushrooms, tofu, rice noodles, carrots, cilantro, and green onions, creating a hearty and flavorful bowl that’s perfect for any time of year. Let’s dive into the steps to create this comforting and delicious pho at home.
Ingredients:
For the Broth:
- 8 cups of vegetable broth
- 1 large onion, halved
- 3-inch piece of ginger, sliced
- 3 star anise
- 4 cloves
- 1 cinnamon stick
- 1 tablespoon of soy sauce or tamari
- 1 tablespoon of brown sugar
- 2 tablespoons of rice vinegar
- Salt to taste
For the Pho:
- 200 grams (7 ounces) of rice noodles
- 1 block of firm tofu, pressed and cubed
- 2 cups of sliced mushrooms (shiitake or cremini work well)
- 2 large carrots, julienned
- 1 bunch of fresh cilantro, chopped
- 4 green onions, thinly sliced
- Fresh lime wedges
- Bean sprouts (optional)
- Fresh basil leaves (optional)
- Hoisin sauce and Sriracha (for serving)
Instructions:
Prepare the Broth:
In a large pot, toast the onion halves and ginger slices over medium heat until they develop a bit of char. This will enhance the flavor of the broth.
Add the vegetable broth, star anise, cloves, and cinnamon stick to the pot. Bring to a boil, then reduce the heat and simmer for at least 30 minutes.
Stir in the soy sauce or tamari, brown sugar, rice vinegar, and salt to taste. Simmer for another 10 minutes to allow the flavors to meld.
Cook the Noodles:
While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
Prepare the Tofu and Vegetables:
In a separate pan, heat a small amount of oil over medium heat. Add the cubed tofu and cook until golden brown on all sides. Set aside.
In the same pan, sauté the sliced mushrooms until they are tender and slightly browned. Set aside.
Assemble the Pho:
Once the broth is ready, strain it to remove the spices, onion, and ginger. Return the clear broth to the pot.
Divide the cooked rice noodles among serving bowls. Top with the sautéed mushrooms, browned tofu, julienned carrots, chopped cilantro, and sliced green onions.
Serve:
Ladle the hot broth over the noodles and vegetables in each bowl.
Serve with fresh lime wedges, bean sprouts, and basil leaves if desired. Add hoisin sauce and Sriracha to taste.
Why You’ll Love This Pho:
- Aromatic and Flavorful: The broth is rich with the warm, spicy aromas of star anise, cloves, and cinnamon.
- Healthy and Nutritious: Packed with fresh vegetables and protein-rich tofu, this pho is a wholesome meal.
- Vegan-Friendly: Completely plant-based, making it suitable for vegans and vegetarians.
- Customizable: Add your favorite toppings and adjust the spice level to your liking.
This vegan pho with mushrooms, tofu, and fresh vegetables is a comforting and nutritious meal that’s perfect for any occasion. The rich, aromatic broth combined with the fresh and crunchy vegetables creates a delightful symphony of flavors and textures. Whether you’re a pho enthusiast or trying it for the first time, this recipe is sure to become a favorite.
Give this recipe a try and share your pho creations with us on social media using the hashtag #VeganPho. We can’t wait to see your delicious bowls!
Enjoyed this recipe? Subscribe to our newsletter for more delicious vegan recipes and cooking tips delivered straight to your inbox!
