Vegan Pho Chicken Soup
Delight your taste buds with this vegan twist on the classic Vietnamese Pho Chicken Soup, brimming with bold aromatics and plant-based goodness. This recipe masterfully combines authentic spices like cinnamon, star anise, and coriander seeds with charred onion and ginger to create a deeply flavorful broth that's both comforting and vibrant. Vegan "chicken" pieces and tender rice noodles soak up the savory broth, while fresh toppings like bean sprouts, cilantro, basil, and mint add layers of texture and brightness. Optimized for speed and simplicity, this recipe takes just an hour and serves as a perfect centerpiece for a cozy, nourishing meal. Whether you're soy-curious or a seasoned vegan, this hearty and healthy soup is sure to be a crowd-pleaser. Don’t forget to squeeze fresh lime over the top for that authentic pop of citrus zing!
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Recipe Information
Ingredients
- 8 ounces rice noodles
- 2 tablespoons olive oil
- 1 onion, halved
- 3 inches ginger, sliced
- 2 cinnamon sticks
- 2 anise stars
- 3 cloves
- 1 tablespoon coriander seeds
- 8 cups vegetable broth
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces vegan 'chicken' pieces
- 2 cups bean sprouts
- 0.5 cup fresh cilantro, chopped
- 0.5 cup fresh basil
- 0.25 cup fresh mint
- 1 jalapeño, sliced
- 1 lime, cut into wedges
Instructions
Cook rice noodles according to package instructions. Drain and set aside.
In a large pot, heat olive oil over medium heat. Add the onion halves and ginger slices, cooking until they are slightly charred, about 5 minutes.
Add cinnamon sticks, star anise, cloves, and coriander seeds to the pot. Toast the spices for about 2 minutes, stirring frequently.
Pour the vegetable broth into the pot, and add soy sauce, brown sugar, salt, and pepper. Bring to a boil, then reduce heat and let the broth simmer for 30 minutes.
After simmering, strain the broth through a fine-mesh sieve into another pot to remove solids. Bring the strained broth back to a gentle simmer.
Add vegan 'chicken' pieces to the broth and cook for about 5-7 minutes, or until they are heated through.
To assemble the soup, divide cooked rice noodles into bowls. Ladle the hot broth and 'chicken' pieces over the noodles.
Top each bowl with bean sprouts, cilantro, basil, mint, and jalapeño slices.
Serve with lime wedges on the side for squeezing over the soup before eating.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10558 mg | 459% | |
| Total Carbohydrate | 250.7 g | 91% | |
| Dietary Fiber | 56.0 g | 200% | |
| Total Sugars | 55.9 g | ||
| Protein | 122.4 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 776 mg | 60% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 5376 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
