Vegetarian Pho Crock Pot
Transform your kitchen into a haven of comforting Vietnamese flavors with this effortless Vegetarian Pho made in a Crock Pot. Bursting with aromatic spices like star anise, cinnamon, and cloves, this plant-based take on the classic soup features a rich, slow-simmered vegetable broth infused with fresh ginger and soy sauce. Tender rice noodles, baby bok choy, and mushrooms soak up the deeply flavorful broth, while vibrant toppings like bean sprouts, Thai basil, cilantro, and lime add layers of freshness. Perfect for a hands-off cooking day, this pho recipe delivers all the cozy complexity of traditional pho with a fraction of the effort. Garnish with hoisin sauce and sriracha for a personalized touch, and enjoy this satisfying, naturally vegan meal that's as nourishing as it is delicious.
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Recipe Information
Ingredients
- 8 cups vegetable broth
- 2 large carrot
- 1 large yellow onion
- 2 inches fresh ginger
- 3 pods star anise
- 1 stick cinnamon stick
- 4 cloves whole cloves
- 1 teaspoon coriander seeds
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 8 ounces rice noodles
- 2 heads baby bok choy
- 8 ounces mushrooms
- 2 cups fresh bean sprouts
- 0.5 cup fresh cilantro
- 0.5 cup fresh Thai basil
- 1 whole lime
- 2 small green chilies
- 0.25 cup hoisin sauce
- 0.25 cup sriracha
Instructions
Peel and slice the carrots into thin coins. Halve the onion and slice it into thick chunks. Peel and slice the ginger into thin pieces.
In a dry pan, toast the star anise, cinnamon stick, cloves, and coriander seeds over medium heat for 1-2 minutes until aromatic.
Add the toasted spices, sliced carrots, onion, ginger, and vegetable broth to the crock pot.
Stir in the soy sauce and brown sugar. Cover and cook on LOW for 8 hours (or HIGH for 4 hours).
About 30 minutes before serving, prepare the rice noodles according to the package instructions. Drain and set aside.
Thinly slice the baby bok choy and mushrooms. Add them to the crock pot for the last 20 minutes of cooking to soften slightly.
Strain the broth through a fine mesh sieve into a large pot, discarding the solids. Return the strained broth to the crock pot.
To serve, divide the cooked rice noodles into bowls. Ladle the hot broth over the noodles.
Top each bowl with bean sprouts, fresh cilantro, Thai basil, a wedge of lime, and sliced green chilies as desired.
Serve with hoisin sauce and sriracha on the side for added flavor.
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 10201 mg | 444% | |
| Total Carbohydrate | 335.6 g | 122% | |
| Dietary Fiber | 63.8 g | 228% | |
| Total Sugars | 110.4 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1320 mg | 101% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 7878 mg | 168% | |
*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.
