Vegetarian Vietnamese Pho Broth
Warm your soul with this vibrant and aromatic Vegetarian Vietnamese Pho Broth, a plant-based twist on the classic pho soup that promises bold flavors and incredible depth. This recipe combines the iconic Vietnamese spices—cinnamon, star anise, cloves, and cardamom—with charred onion and ginger for a smoky and savory foundation. Fresh vegetables like daikon radish, carrots, and shiitake mushrooms simmer together in a rich vegetable broth, enhanced by soy sauce, brown sugar, and cilantro stems for an umami-packed finish. Perfect for serving over rice noodles and topped with fresh Thai basil, bean sprouts, sliced chili peppers, and a squeeze of lime, this hearty yet light soup is ideal for cozy dinners or flavorful gatherings. Ready in under an hour and completely vegan, this pho recipe is a standout choice for anyone craving the authentic taste of Vietnamese cuisine at home!
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Recipe Information
Ingredients
- 1 large onion
- 3 inches fresh ginger
- 1 cinnamon stick
- 2 star anise
- 5 cloves
- 2 cardamom pods
- 1 tablespoon coriander seeds
- 1 teaspoon fennel seeds
- 8 cups vegetable broth
- 2 medium carrots
- 1 medium daikon radish
- 1 cup shiitake mushrooms
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon sea salt
- 1 small bunch fresh cilantro stems
- 1 cup bean sprouts (for serving, optional)
- 1 small handful fresh Thai basil (for serving, optional)
- 1 tablespoon sliced chili peppers (for serving, optional)
- 2 lime wedges (for serving)
Instructions
Prepare the aromatics: Slice the onion in half and char the cut sides over an open flame or under a broiler until they are darkened and slightly smoky. Repeat with the ginger by lightly charring the outside.
Toast the spices: In a large, dry pot over medium heat, add the cinnamon stick, star anise, cloves, cardamom pods, coriander seeds, and fennel seeds. Toast for 1-2 minutes until fragrant, being careful not to burn them.
Add the broth and vegetables: Pour the vegetable broth into the pot. Add the charred onion and ginger, chopped carrots, sliced daikon radish, and shiitake mushrooms. Bring the mixture to a boil, then reduce the heat to low.
Season the broth: Stir in the soy sauce, brown sugar, and sea salt. Add the cilantro stems for extra flavor.
Simmer and strain: Let the broth simmer gently for 30 minutes to allow the flavors to meld. Once done, strain the broth through a fine-mesh sieve to remove the solids.
Serve: Divide cooked rice noodles into serving bowls and ladle the hot broth over them. Garnish with bean sprouts, Thai basil, sliced chili peppers, and a squeeze of fresh lime juice, if desired.
Nutrition Facts
Calories |
1261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 8964 mg | 390% | |
| Total Carbohydrate | 222.9 g | 81% | |
| Dietary Fiber | 57.1 g | 204% | |
| Total Sugars | 69.8 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 876 mg | 67% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 6891 mg | 147% | |
*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.
