Vegan Pho
A flavorful and aromatic Vegan Pho made with a rich broth of spices, vegetables, and kombu. This comforting meal is packed with herbs, tofu, and mushrooms, offering a nourishing and delicious plant-based alternative to traditional Pho.
Details
- Author: CuisineSavvy
- Cuisine: Vietnamese
- Course: Main
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Diet: Vegan
- Tags: Vegan, Gluten-Free, Comfort Food, Spicy
Nutritional Values
This Vegan Pho is rich in antioxidants from the spices and vegetables, and provides a good source of protein from tofu and mushrooms. Kombu adds iodine, while the miso contributes probiotics, making this a well-rounded, nourishing meal.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 350 kcal | -- |
| Total Fat | 15 g | -- |
| Saturated Fat | 2 g | -- |
| Monounsaturated Fat | -- | |
| Polyunsaturated Fat | -- | |
| Cholesterol | 0 mg | -- |
| Sodium | 750 mg | -- |
| Total Carbohydrate | -- | |
| Dietary Fiber | 6 g | -- |
| Total Sugars | 5 g | -- |
| Protein | 12 g | -- |
Ingredients
2 Tbsp. vegetable oil; 4 star anise pods; 2 cinnamon sticks; 8 whole cloves; 1 tsp. coriander seeds; ½ tsp. fennel seeds; 1 medium onion, quartered; 1 medium carrot, scrubbed, coarsely chopped; 2 medium celery stalks, coarsely chopped; 1 2" piece ginger, peeled, coarsely chopped; 1 5x3" piece kombu; ½ cup dried shiitake mushrooms; 1 Tbsp. rock sugar or 2 tsp. raw sugar; 1 Tbsp. white miso; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; 1 14-oz. block firm tofu; 3 Tbsp. vegetable oil; 2 tsp. soy sauce, divided; 14 oz. oyster and/or shiitake mushrooms, torn or cut into bite-size pieces; 2 heads of baby bok choy, halved lengthwise; Kosher salt; 12 oz. medium-width rice stick noodles; Thinly sliced onion, thinly sliced scallions, bean sprouts, basil leaves, and lime wedges (for serving).
Instructions
1. Heat 2 Tbsp. vegetable oil in a large pot over medium heat. Add star anise, cinnamon sticks, cloves, coriander seeds, and fennel seeds. Toast until fragrant. 2. Add onion, carrot, celery, ginger, kombu, and dried shiitake mushrooms. Sauté for a few minutes until vegetables begin to soften. 3. Add 8 cups of water, rock sugar, white miso, and salt. Bring to a boil, then reduce heat and simmer for 30 minutes. 4. Meanwhile, cut the tofu into cubes. Heat 3 Tbsp. vegetable oil in a pan over medium heat. Add tofu and cook until golden brown. Add 1 tsp. soy sauce and stir to combine. 5. In the same pan, sauté the oyster and/or shiitake mushrooms with the remaining soy sauce until browned. 6. Blanch the bok choy in boiling water for 2 minutes. Set aside. 7. Cook the rice stick noodles according to package instructions. Drain and divide among bowls. 8. Strain the broth and discard solids. Adjust seasoning with additional salt if needed. 9. Pour hot broth over the noodles in each bowl. Top with tofu, mushrooms, bok choy, thinly sliced onion, scallions, bean sprouts, basil leaves, and lime wedges. 10. Serve hot, and enjoy with a side of Sriracha or chili sauce for added spice.
Allergens
Soy
HealthScore: 85
The health score reflects the use of whole, plant-based ingredients, including protein-rich tofu and mushrooms, along with a variety of vegetables and spices. The addition of kombu and miso boosts the nutritional profile with iodine and probiotics. The dish is low in saturated fat and provides a balanced, comforting meal.