Vegan Vietnamese Pho Soup

There’s nothing better than a nice hot bowl of healthy soup on a cold day, and this Vegan Vietnamese Pho Soup recipe is to die for.

Vegan Vietnamese Pho Soup

Total Time: 45 minutes

There’s nothing better than a hot bowl of soup on a cold day. And this Vietnamese Pho soup recipe from Isabella over at 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.


  • 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
  • Toppings
  • 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


  1. put water and broth into a large pot
  2. add in all other ingredients and bring to a boil
  3. cook for about 30 minutes on high, adding more water if needed
  4. drain, keeping the broth but removing ingredients
  5. taste and add salt if needed or water if too salty
  6. Toppings
  7. add all toppings into broth and serve with fresh cilantro and lime wedge
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