Print

Vegan Pho

Vegan Pho soup in a bowl, garlic, lime wedges, star anise and cinnamon stick on a side
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rich, spicy and nourishing Vietnamese soup in a vegan way.

  • Author: Anastasia
  • Prep Time: 15 min
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 4 1x
  • Category: Soup
  • Cuisine: Vietnamese

Ingredients

Scale

For the stock:

  • 2 large onions, cut in quarters
  • 2 celery stalks, chopped
  • 1 large carrot, chopped
  • 1/2 cup dried shiitake mushrooms
  • 1 medium sweet apple, cored, peeled and chopped
  • 4 cloves garlic
  • 1-inch piece of ginger, halved
  • 1 small chili pepper, halved
  • Small bunch of fresh herbs (cilantro, mint, Thai basil)
  • 1 tbsp black peppercorns
  • 1 tsp whole cloves
  • 1 cinnamon stick
  • 4 star anise
  • 2 slices of orange, peeled
  • 2 litres of cold water
  • 3 tbsp nutritional yeast flakes
  • 1 cup hot water
  • 1 tbsp soy sauce

For the soup:

  • 1 cup mushrooms (brown Shimeji, Enoki or Shiitake)
  • 1 cup green vegetables (bok choy, broccoli, snow peas)
  • handful of soy sprouts
  • 200g dry noodles of your choice
  • fresh herbs, chilli slices and lime wedges for garnishing

Instructions

  1. To make the stock, you must first char the onions and ginger. Just place a wire cooling rack over the burner, put onions and ginger on top, and cook for about 5 minutes on each side.
  2. Put all the ingredients except nutritional yeast and soy sauce in a large pot, cover with 2 litres of cold water, and bring to a boil. Lower the heat and simmer uncovered for 1 to 1 1/2 hours.
  3. After 1 hour of simmering, mix nutritional yeast with hot water and let it sit for 10 minutes. Pour the liquid into the stock, leaving the sediments in a glass (we want a clear stock). Add soy sauce. Taste for seasoning.
  4. When done, let it cool a bit and then strain. There should be about 1 litre of liquid.
  5. To assemble the soup, cook the noodles and blanch the vegetables and mushrooms. Put the noodles in a bowl and top with the vegetables, mushrooms, and bean sprouts. Pour the hot stock. Serve with fresh herbs, chilli slices, and lime wedges on the side.

Notes

You can freeze this stock for later.

Nutrition

Find it online: https://www.slavicvegan.com/2018/11/25/vegan-pho/