Vegan Phò

Thursday, January 12, 2017 2

T his comforting restorative soup is wonderful on cold snowy rainy weather or even when you feel you are coming down with a cold. I make this soup year round and it feels just as good in the warm summer months. Pho is very healing, chicken soup kinda healing, because of the warming spices in a steamy broth. It is still very filling and satisfying thanks to the chewy noodles, crunchy vegetables, aromatic herbs.


  1. I used Shirataki noodles. These noodles are made with yam and very low in starch and carbohydrates.
  2. This soup in not 100% authentic. The broth is very Vietnamese. I played around with the veggies and toppings. Use your own imagination and tweak as needed.







This recipe Serves 2 as a complete meal
For the broth:

  • 2 carrots, peeled and coarsely chopped
  • 1 medium onion, peeled and halved
  • 2-inch piece fresh ginger, peeled and halved lengthwise
  • 3-inch cinnamon stick
  • 1 star anise
  • 2 whole cloves
  • 1/2 teaspoon coriander seeds
  • 1 black cardamom
  • 1/2 teaspoon fennel seeds
  • 4 cups low sodium vegetable broth
  • For the noodles:
  • 1/2 pound dried flat rice noodles or Shirtaki noodles for low carb option
  • For the toppings (choose a few or a little of all):
  • Baked tofu or seitan
  • Mushrooms
  • Greens like; baby spinach, bok choy, napa cabbage, or broccoli
  • For the garnishes (choose a few or all):
  • A few radishes sliced
  • 1 green onion sliced
  • chile pepper: Thai bird, serrano, jalapeño, sliced
  • 1 lime, cut into wedges
  • 1/2 cup bean sprouts
  • Large handful of herbs: mint leaves, cilantro, Thai basil
  • Vegetarian Hosin sauce, Asian hot sauce

To make the broth,

Place the halved onion directly under a broiler until slightly blackened, about 5 minutes on each side.

  1. In a large soup pot, dry-roast the spices: black cardamom, fennel, cinnamon, star anise, cloves, and coriander over low heat, stirring to prevent burning. When you smell the aroma of spices, add stock, diced carrots, charred onion and ginger.
  2. Bring broth to a boil, drop the heat to a simmer, cover and simmer for 25-30 minutes. Strain and keep hot until ready to serve.
  3. If using rice noodles. Follow instruction on the package. Usually soak in hot water to soften.
  4. Prepare the toppings as desired:, steam vegetables-bake or pan fry tofu.
  5. To serve, divide the noodles between two bowls. Arrange toppings over noodles. Ladle the steaming broth between the two bowls. Serve with garnishes and sauces.


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