Vegan Vietnamese Pho Soup
There’s nothing better than a hot bowl of soup on a cold day. And this Vietnamese Pho soup recipe from Isabella over at Bellasbites.com is sure to be a crowd pleaser. It has the flavor and heartiness of traditional beef Pho, but it’s jam-packed with veggies, tofu, and herbs for a vegan healthy soup option.
Ingredients
- 1 bag of dry shitake mushrooms
- 1 cup ginger, largely chopped
- 2 yellow onions, largely chopped (we also like sweet onions)
- 2 Tbsp. cinnamon (traditional Pho is made with Star anise, just make sure you keep it separate with a spice ball)
- 3 garlic cloves, peeled and halved
- ½ cup soy sauce (try low sodium)
- Lime juice from 2 limes
- ½ cilantro bush (approximately 1 cup)
- 3 cups vegetable broth (if you don’t want to go vegan, bone broth makes an incredibly healthy meat alternative)
- 4 cups water
- 1 Tbsp. salt
- 2 cups of broccoli, steamed (you can also include cauliflower)
- 2 cups of been sprouts
- 3 green onion stalks, chopped
- 4 Tbsp. edamame
- ½ package tofu, fried in soy sauce and olive oil until golden
- 1 box rice noodles, boiled according to boxy instructions
Soup:
Toppings
Instructions
- put water and broth into a large pot
- add in all other ingredients and bring to a boil
- cook for about 30 minutes on high, adding more water if needed
- drain, keeping the broth but removing ingredients
- taste and add salt if needed or water if too salty
- add all toppings into broth and serve with fresh cilantro and lime wedge
Broth
Toppings
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