Vegetarian Vietnamese Broth
Indulge in the aromatic and soul-warming delight of Vegetarian Vietnamese Broth, a plant-based twist on the classic pho-style soup. This vibrant, nutrient-packed broth is infused with bold flavors from charred onion and ginger, toasted spices like cinnamon, star anise, and cloves, and earthy shiitake mushrooms. Slow-simmered with carrots, daikon radish, and a touch of soy sauce for umami depth, this recipe delivers a perfectly balanced blend of savory, sweet, and spicy notes. The broth is naturally vegan, gluten-free, and customizable with fresh garnishes such as scallions, cilantro, and crunchy bean sprouts. Perfect as a standalone soup or a base for your favorite noodle dishes, this quick and easy recipe brings the authentic taste of Vietnamese cuisine to your kitchen in just over an hour.
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Recipe Information
Ingredients
- 1 whole onion, halved
- 3 inches ginger, sliced lengthwise
- 1 whole cinnamon stick
- 2 pods star anise
- 4 whole cloves
- 1 teaspoon coriander seeds
- 2 medium carrots, peeled and chopped into large chunks
- 1 small daikon radish, peeled and chopped into large chunks
- 4 whole shiitake mushrooms, fresh or dried
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1 teaspoon rock sugar (or substitute with regular sugar)
- 8 cups water
- 2 stalks scallions, chopped (optional, for garnish)
- 1 handful fresh cilantro (optional, for garnish)
- 1 cup bean sprouts (optional, for garnish)
Instructions
Char the halved onion and sliced ginger over an open flame or in a dry skillet until slightly blackened. This step enhances the broth's depth of flavor.
In a large pot, toast the cinnamon stick, star anise, cloves, and coriander seeds over medium heat for 1-2 minutes, until fragrant.
Add the charred onion, ginger, carrots, daikon radish, and shiitake mushrooms into the pot.
Pour in the water and bring it to a boil.
Reduce the heat to a simmer and add the soy sauce, salt, and rock sugar.
Simmer the broth uncovered for 45-60 minutes, allowing the flavors to meld together.
Strain the broth through a fine mesh sieve, discarding the solids.
Serve the broth hot, garnished with scallions, fresh cilantro, and bean sprouts, if desired.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3382 mg | 147% | |
| Total Carbohydrate | 76.0 g | 28% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 33.5 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 525 mg | 40% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2384 mg | 51% | |
*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.
