top down view of a bowl of freshly made vegan pho with all the extras.

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5 from 4 reviews

Hearty and delicious, this simple vegan pho with a rich and flavorful broth and loaded with all the good stuff – noodles, veggies, tofu, and herbs – is a noodle soup to live on!



Pho Broth

  • 1 onion, peeled, ends removed and sliced in half lengthwise
  • 3-inch piece of ginger, sliced
  • 3 cloves garlic, peeled and slightly crushed
  • 3 carrots, cut into 2-inch pieces
  • 68 dried shiitake mushrooms
  • 23 lemongrass stalks, cut into 23 inch pieces and slightly smashed
  • 3 star anise
  • 1 cinnamon stick
  • 1 tablespoon peppercorns
  • 1 tablespoon fennel seeds
  • 1 tablespoon coriander seeds
  • 12 cups vegetable broth (or half water and broth)
  • 2 tablespoons tamari or soy sauce


  • carrot slices/ribbons
  • sugar snap peas
  • 14 oz. firm or extra-firm tofu, cubed
  • napa cabbage, sliced
  • 14 oz. rice stick noodles or 100% soba noodles


  • beans sprouts
  • green onions, sliced
  • jalapeno, sliced & most seeds removed
  • cilantro
  • thai basil (regular basil is fine too)
  • lime wedges
  • sambal oeleck chili paste


Prepare the broth:

  • Char aromatics: Place the onion, ginger, and garlic on a small baking sheet. Place under the broiler until scorched and browned. 
  • Bundle spices: Lightly crush the peppercorns, fennel, and coriander seeds. Add them to a tea strainer or tie them up using a piece of cheesecloth and string or a small mesh bag.
  • Simmer: In a large pot or dutch oven, add the ingredients for the pho broth, bring to a boil, cover, reduce heat and simmer for at least 1 hour. Taste for seasoning. Strain or remove spices, ginger, lemongrass, garlic, and onion. Optional: Reserve the mushrooms and carrots. Once slightly cooled, slice and add back to the pot of broth.

Cook the noodles: Cook noodles according to package directions, set aside.

Prep additional add-ins and garnishes: Gather and prep the add-ins. Serve veggies fresh when serving, or add them to the pho broth and heat over medium heat for an additional 10 – 15 minutes to soften a bit.

Serve: In individual bowls, add noodles, veggies, and broth. Top with plenty of bean sprouts, green onions, jalapenos, cilantro & basil, and add a squeeze of lime and some chili paste for heat.

Serves 4 – 6

Store: Leftover pho can be stored in the refrigerator for up to 5 – 6 days in a tightly sealed container.


Add any vegetables you prefer or have on hand. Broccoli florets, cut asparagus, bok choy, your favorite mushrooms, and/or leafy greens will all be a great addition.

Slow cooker method: Place the Pho broth ingredients in the bowl of your slow cooker and cook on LOW for 5 – 6 hours or High for 3 – 4 hours.