vegan pho

Vegan Pho is a flavorful noodle soup, with a vegetarian broth that simmers in 30 minutes or less. Add your favorite veggie toppings for a healthy meal!

Easiest Vegan Pho

olive oil

yellow onion (, sliced)

fresh ginger (, sliced)

garlic (, sliced)

star anise ((or 1/4 teaspoon ground))

((or 1/4 teaspoon ground))

cinnamon ((or 1/2 teaspooon ground))

coriander

vegetable broth

tamari ((gluten-free soy sauce))

maple syrup

fine sea salt (,

rice noodles

cremini mushrooms (, sliced)

green onions (, chopped)

mung bean sprouts

cilantro

jalapeno (, sliced)

lime wedges (, if desired)

To prepare the broth, heat the olive oil in a 6-quart pot over medium-high heat. Sauté the sliced onion, ginger, and garlic until golden, about 5 to 8 minutes. Add a splash of water, as needed, to prevent sticking. (This will also help stop browning on the bottom of the pot.)

When the onions are tender, add in the star anise, cloves, cinnamon sticks, and coriander. Stir briefly, until fragrant, about 1 minute.

Add in the broth and tamari, then bring the mixture to a gentle simmer. Let the broth simmer uncovered for as little as 15 minutes, or as long as 30 minutes, for extra flavor.

While the broth is simmering, prepare the noodles in a separate pot of water on the stove. You can also sauté the mushrooms in olive oil in a separate skillet over medium heat, until they are tender, about 8 minutes. This way the noodles, mushrooms, and broth should all be ready at the same time.

When the broth is done simmering, strain out the solids and discard them. Season the broth to taste, with salt and maple syrup. (I usually add 1/2 to 3/4 teaspoon salt total.)

To serve, divide the noodles and mushrooms between 4 bowls. Ladle the hot broth over the top, and serve with your favorite toppings, like green onions, mung bean sprouts, cilantro, sliced jalapeno, and lime slices. Stir it all together to add extra flavor to the broth, then enjoy the noodles &amp; veggies with chopsticks and drink the broth with a soup spoon. Leftover pho broth can be stored in the fridge for up to 5 days.

Instant Pot Vegetable Pho Noodle Soup starts with a delicious, from-scratch broth. This soup is healthy and packed with flavor.

Instant Pot Vegetable Pho Soup

tbsp olive oil, extra virgin

sweet onion,

star anise pods

fennel seeds

coriander seeds

cinnamon

black peppercorns

mushrooms,

ginger,

tsp Maggi Seasoning Sauce, (see Recipe Note

celery

baby carrots

parsley

garlic cloves, unpeeled

bay leaves

kaffir leaves, (also called lime leaves; optional)

tbsp cilantro stems, finely chopped

broccoli florets

oz shiitake mushrooms,

straw mushrooms, drained

zucchini,

baby bok choy,

cilantro, chopped

Thai basil leaves, whole (tear over individual servings of soup)

scallions, sliced

jalapeños, sliced

lime wedges

Nuoc cham sauce, (see Recipe Note

Sriracha

Press the Instant Pot's saute button until the...

Press the Instant Pot's saute button until the highest setting is selected. Add olive oil to the insert of the Instant pot, then add in the quartered onion. Saute until dark brown—practically charred—in spots, about 5 minutes. Add the anise pods, cinnamon stick, fennel seeds, coriander seeds, and black peppercorns. Continue to saute for an additional 2 minutes. Press "Cancel" on the Instant Pot's control panel.

Add 8 cups of water to the insert...

Add 8 cups of water to the insert of the Instant Pot; use a wooden spoon to scrape up any browned bits on the bottom. Add the remaining ingredients for the stock. Close the Instant Pot's lid and seal the valve. Press "Pressure Cook" so that the highest setting is selected. Use the "+" button to adjust the time to 30 minutes. When the cook cycle is finished, allow the Instant Pot to depressurize naturally, about 25 minutes (or until the float valve drops).

Once the Instant Pot has depressurized, press "Cancel."...

Once the Instant Pot has depressurized, press "Cancel." Twist open the valve and then the lid. Fish the solids out of the stock with a skimmer and remove to a colander set into a bowl. Rinse with 2 cups of water. Squeeze the mushrooms to get as much liquid out as possible. Discard the solids and add the rinsing liquid back to the Instant Pot. Run the stock through a fine-mesh strainer and into a bowl.

Rinse and wipe out the insert of the...

Rinse and wipe out the insert of the Instant Pot, then replace in the cooker. Return the stock to the insert. Press "Saute" and choose the highest setting. Simmer the stock with sliced onions and cilantro stems for 10 minutes (meanwhile, prepare the pho noodles according to package directions). Next, add the sliced mushrooms and broccoli florets. Simmer for 5 minutes. Add the remaining vegetables and simmer long enough to soften up the baby bok choy and warm everything through, about 3 more minutes (see Recipe Note #4).

Finally, divide the noodles among four bowls, add...

Finally, divide the noodles among four bowls, add the stock and vegetables, and let everyone top with their favorite garnishes and sauces.

A plant-based and Instant Pot spin on pho, an incredibly delicious Vietnamese noodle soup.  With the magic of the Instant Pot, you get the umami and depth of flavor of traditional pho in a fraction of the time.

Instant Pot Vegan Pho

rice rice

grapeseed oil

onions,

4- inch piece fresh ginger, (thinly sliced)

cardamom pods, (lightly smashed

cloves

apple,

cilantro (roughly chopped)

reduced-sodium tamari or soy sauce

coconut sugar

shiitake mushroom caps ((5 to 6 ounces))

low-sodium vegetable broth ((you can substitute water

kosher salt, (plus more to taste)

scallions, (sliced on the diagonal)

Thai basil leaves, (torn up)

cilantro leaves, (torn up)

limes,

bean sprouts

hot chile peppers

Place the dried rice noodles in a large bowl, cover with warm water, and soak until the noodles are pliable and opaque, 30 to 45 minutes. Drain the noodles and rinse them to remove excess starch. (Alternatively, cook the noodles according to the instructions on the package.)

Meanwhile, prepare the Broth: Select the Sauté setting on the Instant Pot and, after a few minutes, add the oil. Once the display reads “HOT,” add the onions and ginger slices, cut side down. Do not toss and allow to cook until charred and deeply browned, about 4 minutes.

Add the whole spices (cardamom pods through black peppercorns) and cook for 1 minute, stirring the mixture frequently. Add the apple, cilantro, tamari, coconut sugar, and shiitakes. Pour the vegetable broth and/or water on top and stir to combine.

Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 15 minutes.

Once the 15-minute timer has completed and beeps, allow a natural pressure release for

10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.

Open the pot and, using oven mitts, remove the inner pot. Carefully strain the broth into a fine-mesh sieve set over a large bowl (discard the solids). Season the broth with 1 teaspoon salt, stir, and taste. Add more salt as needed.

Place the cooked rice noodles in individual bowls. Pour over the strained broth and add the baked tofu cubes. Top the pho with the scallions, basil, cilantro, lime wedges, bean sprouts, and chiles or Sriracha.

A SUPER quick, easy and tasty Vegan Noodle Soup recipe. This delight takes only about 10 minutes to throw together, but tastes like it took a few hours! Vegan and gluten-free.

Vegan Noodle Soup

water (or vegetable broth)

sriracha

coconut aminos

garlic powder

sea salt

2.5-ounce ramen noodle cake

cilantro (chopped)

avocado (for garnishing)

Combine ingredients.

In a saucepan over medium heat combine water/broth, sriracha, coconut aminos, and garlic powder. Stir well.

Bring to a boil and add noodles.

Bring all to a boil then add the ramen noodle cake, reduce heat to a simmer, and then simmer according to package directions.

Salt to taste and add cilantro.

When noodles are tender turn off the heat and salt to taste (I used approximately 3/4 teaspoon). Stir in chopped cilantro. Served with diced avocado.

Enjoy.

https://content.jwplatform.com/videos/bYVmCxLf.mp4

A SUPER quick, easy and tasty Spicy Pho Broth with Ramen Noodles. This delight takes only about 10 minutes to throw together, but tastes like it took a few hours! Vegan and gluten-free.

Spicy Ramen Pho (Vegan, Gluten-Free)

Nourishing and comforting, this tofu pho will be your next favorite meal! A simple noodle soup that is easy to prepare yet tastes incredible. Infused with spices like cinnamon and cloves, this vegan pho is packed with flavors.

Vegan Pho with Tofu

onion

ginger (halved)

star anises

cardamom pods

shiitake mushrooms ((or 5-6 fresh shiitake, thinly sliced))

soy sauce (or tamari/shoyu (use gluten-free if needed))

brown sugar (or another sweetener of choice)

salt (to taste)

oz thin rice noodles

cornstarch

salt

block extra firm tofu (drained and pressed (about 400 grams/14 ounces))

cooking oil

cilantro stalks

bird's eye chilies

Option 1: Place onion and ginger onto a baking sheet, and brush on some oil. Broil them on high for 7-10 minutes, or until they start to char. Remove and set aside. In the meantime, toast spices in a Dutch oven for 2-3 minutes.Option 2 (charring straight on the stove): Heat up some oil in a Dutch oven over medium-high. Place in onion and ginger, and let them char for a few minutes on each side. Add in spices and fry for another 2-3 minutes.

Charring aromatics

Next, add charred onion and ginger (if you are going with option 1), vegetable broth and shiitake mushrooms to the pot. Bring the mixture to a simmer, and let it cook for 30 minutes.

Using a strainer, strain out all the onion, ginger, mushrooms, and spices. Save the mushrooms and slice them thinly. They can be used as a topping later.

Add soy sauce and sugar. Give it a stir and add salt to taste.

Making the broth

While the soup is simmering, cook the noodles according to their package’s instructions. Drain and rinse them under cold water after they are done cooking.

Place tofu cubes, cornstarch, and salt in a container. Place the lid on, and toss until the tofu cubes are well coated.

Heat up a tablespoon of oil in a non-stick pan/cast iron skillet. Add tofu to the pan and fry for 2-3 minutes on each side, or until most sides are browned. Set aside.

Preparing other ingredients

Divide the noodles, tofu, mushrooms, and toppings of choice among 4 bowls.

Ladle the broth over the noodles and toppings. Enjoy your vegan pho while hot!

Assemble the bowls

This vegan pho recipe will appease all your cravings for a delicious, intensely flavoured vegetarian pho.  A bowl of soup so good you won’t believe that this vegan pho is made 100% from scratch in less than one hour!

Vegan Pho

onion (roughly chopped - 0.14)

star anise (-  0.20)

(-  0.01)

coriander seeds (-  0.02)

garlic (roughly chopped -  0.20)

(25 oz) mixed vegetables

dried shiitake mushrooms (-  0.32)

litres (3.2 quarts) water (-  0.00)

Maggi Liquid Seasoning

(7 ounces) extra-firm tofu

soy sauce (-  0.10)

miso paste (-  0.11)

rice vinegar (-  0.04)

smoked paprika (-  0.12)

onions

bok choy

(9 oz) wide rice noodles (-  3.50)

(7 oz) bean sprouts (-  1.59)

lime (quartered -  0.43)

red chili pepper

Heat a very large pot over medium-high heat and add the onion and ginger. Fry, stirring frequently, until they begin to char and blacken. This should take about 10 minutes. Be careful no to let the bottom of the pot burn or else it will make your soup bitter.

Add the star anise, cloves and cinnamon and dry roast for a couple more minutes until fragrant. Add the coriander seeds and give them 20 – 30 seconds to release their aroma.

Add the garlic, veggies, shiitakes and water. Bring to a boil then reduce the heat to just a bare simmer. Leave for 45 minutes until the stock is dark and flavourful. Strain and add Maggi liquid seasoning (or soy sauce) and salt to taste.

Meanwhile, heat a small pan over medium-high heat and add 1 tablespoon of oil. Once hot add the tofu and fry until crispy. Combine the soy sauce, miso paste, rice vinegar and paprika in a small bowl and pour over the tofu. Fry until the liquid is evaporated and the tofu is crisp. Remove to a plate.

Reduce the heat under the pan to medium and add an additional 2 – 3 tablespoons of oil to the pan. Add the matchstick white and light green parts of the green onion. Allow to fry until golden brown – about 5 – 10 minutes, then remove to a paper-towel lined plate.

Bring a large pot of water to the boil and cook the bok choy until the stems are tender. Remove to a plate then add the rice noodles to the pot. Boil until al dente then strain and rinse under cold water to stop the cooking process.

Divide the noodles between four bowls and ladle over the hot stock. Top with the bok choy, tofu, bean sprouts, frizzled green onion, dark green parts of the green onion, chili pepper, lime slices and cilantro/basil.

I loved this soup! My kitchen smelt amazing, and the flavours and textures of each element came together beautifully! Thank you so much for inventing and sharing this recipe (and for encouraging us to make the stock from scratch! It's totally worth it and really special!) The day after, I ate the veg that were left over after straining the stock in a 'rice salad', just adding sesame seeds, cashew nuts and soy sauce. Yummy!!

https://content.jwplatform.com/videos/gloNsXVF.mp4

This Vietnamese classic dish consists of a rich broth infused with spices and served with vegan beef, rice noodles, and fresh herbs! This recipe is as close to authentic as possible!

Top 7 vegan pho recipes from across the web

The most viewed vegan pho recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easiest Vegan Pho

Instant Pot Vegetable Pho Soup

Instant Pot Vegan Pho

Vegan Noodle Soup

Vegan Pho with Tofu

Vegan Pho

Vegan Phở

Top 7 vegan pho recipes from across the web

The most viewed vegan pho recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easiest Vegan Pho

Instant Pot Vegetable Pho Soup

Instant Pot Vegan Pho

Vegan Noodle Soup

Vegan Pho with Tofu

Vegan Pho

Vegan Phở

The most viewed vegan pho recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine