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Quick, 30 minute Vegan Pho – made with a plant-based, aromatic broth, shiitake and spiced tofu with lots of fresh herbs. #veganpho #vegetarianpho #easypho #quickpho #veganbroth #vegan #AscensionKitchen // Pin to your own inspiration board! //

Quick Vegan Pho

Naturopath Lauren Glucina
A bowl of nourishing vegan broth filled with rice noodles, shiitake, tofu and fresh herbs. You will need a cheesecloth or a nut milk/sprouting bag to strain the broth once cooked.
4.5 from 4 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course, Soup
Cuisine Gluten free, Healthy, Vegan, Vegetarian
Servings 2
Calories 370 kcal

Ingredients
  

BROTH:

  • 1-2 star anise
  • 1 cinnamon stick
  • 2-3 cloves
  • ¼ cup nutritional yeast
  • 3 inch piece of fresh ginger root sliced
  • 1 yellow onion quartered

  • 6 cups water
  • 1 teaspoon organic vegetable stock powder
  • 1 tablespoon olive oil
  • Dash of tamari
  • Juice of one lime

OPTIONAL:

  • 1 tablespoon goji berries, heaped
  • 1 stick kombu seaweed

  • 1 teaspoon turmeric powder

FILLING:

  • 100 g thick rice noodles
  • 300 g firm tofu 1 block
  • 6 shiitake mushrooms
  • 1 tablespoon tamari
  • 1 teaspoon sriracha
  • Olive oil to cook

TOPPING:

  • ½ cup shredded savoy cabbage
  • ½ cup bean sprouts
  • Small handful green beans
  • 1 spring onion scallion, finely sliced
  • 1-2 inches red chilli sliced, de-seeded
  • Large handful of fresh herbs: mint and basil
  • Squeeze of lime

Instructions
 

BROTH:

  • Add spices to a large stock pot and dry roast till they release their aroma - just don't let them burn. Add nutritional yeast, ginger, onion, olive oil, stock powder and water – and goji, kombu and turmeric if using. Bring to a boil, reduce to a simmer (uncovered), and cook for 25 minutes, reducing it down to about 3 cups.

FILLING:

  • Slice tofu into triangles – the whole block – you won’t need it all but may as well cook and enjoy leftovers. Marinate in tamari and srirachi for as long as you’re able, then lightly pan-fry both sides in olive oil. Set aside.
  • Slice shiitake fine, lightly pan-fry, set aside.
  • Cook rice noodles in boiling water for a few minutes till soften, then drain and rinse. Divide into two and place in serving bowls.

ASSEMBLY:

  • Once broth has cooked, strain all ingredients through a fine mesh bag – a cheesecloth or a nut milk/sprouting bag is ideal. Discard all the ingredients. Add a dash of tamari and juice of 1 lime to finish.
  • Divide broth between the bowls, add all fresh toppings, shiitake and tofu. Enjoy!

Notes

  • You can use liquid stock if you like – perhaps 2 cups stock and 4 cups water.
  • Make it IBS/SIBO friendly – omit the yellow onion, cabbage, beans and bean sprouts – add in finely julienned carrot and more herbs instead.
  • If you are a messy eater (me!) – have a napkin handy – the broth is bright yellow and may stain clothes if it splatters.

Nutrition

Calories: 370kcal
Keyword Vegan Pho
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