Vegetarian Shrimp Pho
Transform your dinner routine with this flavorful Vegetarian Shrimp Pho, a plant-based twist on the classic Vietnamese comfort food. Infused with aromatic spices like cinnamon, star anise, and coriander seeds, the rich vegetable broth is the star of this recipe, providing deep, authentic pho flavors without animal products. Tender rice noodles and succulent plant-based shrimp soak up the fragrant soup, while vibrant toppings like bean sprouts, fresh cilantro, Thai basil, green onions, and spicy jalapeño slices add texture and color. A squeeze of lime and optional hoisin and sriracha sauce let you customize your bowl to perfection. Ready in just an hour, this delicious dish is perfect for vegetarians craving a satisfying, restaurant-quality pho experience at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 cups vegetable broth
- 1 large, sliced onion
- 2 inches, sliced ginger
- 1 cinnamon stick
- 3 star anise
- 4 cloves
- 1 tablespoon coriander seeds
- 2 tablespoons soy sauce
- 12 pieces plant-based shrimp
- 8 ounces rice noodles
- 2 cups bean sprouts
- 0.5 cup, chopped fresh cilantro
- 0.5 cup fresh basil leaves
- 1 cut into wedges lime
- 2 sliced green onions
- 1 sliced jalapeno
- 4 tablespoons hoisin sauce
- 4 tablespoons sriracha sauce
Instructions
Heat a large pot over medium heat and add the onion and ginger. Dry-roast them for about 5 minutes until slightly charred and fragrant.
Add the vegetable broth to the pot along with the cinnamon stick, star anise, cloves, and coriander seeds.
Bring the mixture to a boil and then reduce the heat to a simmer. Cover and let it simmer for 30 minutes to allow the spices to infuse into the broth.
Meanwhile, prepare the rice noodles according to package instructions, then drain and set aside.
Once the broth is ready, strain it through a fine mesh sieve into another pot to remove the solids. Return the broth to the stove, and add soy sauce, adjusting the seasoning as needed.
Add the plant-based shrimp to the broth and let them heat through for about 2-3 minutes.
To serve, divide cooked noodles into bowls and ladle the hot broth with shrimp over them.
Top each bowl with bean sprouts, cilantro, basil leaves, a squeeze of lime juice, sliced green onions, and jalapeno slices.
Serve with hoisin sauce and sriracha sauce on the side for additional flavor customization.
Nutrition Facts
Calories |
1620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 9207 mg | 400% | |
| Total Carbohydrate | 298.0 g | 108% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 77.8 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 684 mg | 53% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 5020 mg | 107% | |
*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.
