Last updated - ; Published - By Rhian Williams 8 Comments
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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 customisableas 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 oiladds a meaty richness.
- Cook of soak the rice noodles according to instructions on the packet
- Meanwhile, fry the onion, garlic, ginger, mushrooms and coriander (cilantro)
- Add water and other seasonings to make the broth.Bring to the boil and simmer to let the flavours develop
- 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 addany 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 anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! 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 minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 2
Calories: 306kcal
Author: Rhian Williams
Ingredients
- 100 g (3.5 oz) rice noodles (ensure gluten-free if necessary)
- 1 tablespoon vegetable oil (or sub rapeseed oil)
- 1 onion , finely sliced
- 1 clove of garlic , minced
- 1 cm (½ inch) ginger , minced
- Handful coriander (cilantro) , roughly chopped
- 100 g (3.5 oz) shiitake mushrooms , roughly chopped
- 1 tablespoon tamari (or soy sauce if not gluten-free)
- 1 teaspoon sesame oil
- 1 heaped teaspoon miso (ensure gluten-free if necessary)
- Salt + pepper to taste
To serve (optional):
- Fresh coriander (cilantro)
- Fresh basil
- Fresh mint
- 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 thetamari, 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 306Calories 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!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
More Lunch & Dinner Recipes
- Gluten-Free Dinner Rolls (Vegan + No Yeast)
- Tofu Burger (Vegan + Gluten-Free)
- Vegan Sausage Rolls (Gluten-Free)
- Gluten-Free Vegan Irish Soda Bread
Reader Interactions
Comments
Anonymous
really enjoyed this recipe thanks Rhian ! xxReply
Rhian Williams
Thank you!
Mariana Davison
With so much rain this warm bowl of pho is all I need
Reply
Rhian Williams
Yes I definitely agree! Thank you so much!
Catarina
Reminds me of being back in Vietnam! Lovely 🙂Reply
Rhian Williams
Aw great, thank you so much!
Julie
Easy ingredients, real taste! Love your recipe. Thanks a lot for this lovely recipe!Reply
Rhian Williams
Thank you so much, so glad you liked it!!
