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Vegan Pho: Flavor Bomb Noodle Soup - Vegan Pho: Master this aromatic and deeply flavorful Vietnamese noodle soup. Craft a rich plant-based broth at home, perfec

Vegan Pho: Flavor Bomb Noodle Soup

Vegan Pho: Master this aromatic and deeply flavorful Vietnamese noodle soup. Craft a rich plant-based broth at home, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Vietnamese
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 large white onion (peeled and halved)
  • 3 -inch piece of fresh ginger (halved lengthwise)
  • 5 star anise
  • 4 whole cloves
  • 3 (3-inch) cinnamon sticks
  • 2 cardamom pods
  • 1 tablespoon whole coriander seeds
  • 8 cups good-quality vegetable stock (or mushroom stock)
  • 1 tablespoon brown sugar
  • 2 teaspoons low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • Salt to taste
  • 8 ounces dried pho noodles
  • 1 tablespoon neutral oil (for sautéing)
  • 8 ounces sliced mushrooms (e.g., cremini, shiitake)
  • 4 cups chopped bok choy
  • Fresh lime wedges (for serving)
  • Assorted fresh garnishes (e.g., cilantro, basil, bean sprouts, jalapeño, scallions)

Method
 

  1. Char the onions and ginger: Preheat broiler to high. Place onion and ginger cut-side-up on a baking sheet, brush with oil, and broil for 7-10 minutes until slightly charred. Set aside.
  2. Prepare the broth: In a large stockpot, toast star anise, cloves, cinnamon, cardamom, and coriander seeds over medium-high heat for 3 minutes until fragrant. Add charred onion, ginger, and vegetable stock. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for at least 30 minutes.
  3. Strain and season broth: Strain out and discard the onions, ginger, and spices from the broth. Stir in brown sugar, soy sauce, and rice vinegar. Taste and season with salt as needed. Keep simmering on medium-low, covered, until ready to serve.
  4. Cook noodles: While the broth simmers, cook pho noodles al dente according to package instructions. Drain, rinse with cold water, and toss with a drizzle of sesame oil to prevent sticking.
  5. Sauté vegetables: Heat oil in a sauté pan over medium-high heat. Add sliced mushrooms and sauté for 5 minutes until cooked and lightly golden. Five minutes before serving, stir the cooked mushrooms and bok choy into the hot broth to briefly cook.
  6. Assemble and serve: Add a handful of noodles to each serving bowl. Ladle hot broth and vegetables over the noodles. Top with fresh garnishes and a generous squeeze of lime juice. Serve immediately, encouraging guests to stir in garnishes and add extra sauces if desired.

Notes

- To keep the broth clear and bright, strain out the charred aromatics and whole spices thoroughly after simmering, before adding the sugar and soy sauce.
- For a richer broth, consider using homemade mushroom stock instead of vegetable stock. The earthy notes complement the spices beautifully.
- If you're sensitive to heat, remove the ginger after charring or use a smaller piece. For extra spice, add a pinch of red pepper flakes when serving.
- Storage: Leftover broth can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2 months. Cooked noodles should be stored separately and reheated by briefly dipping them in hot water or broth to prevent sogginess.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.