Vegan Pho
A flavorful and aromatic Vegan Pho made with a rich broth of spices, vegetables, and kombu. This comforting meal is packed with herbs, tofu, and mushrooms, offering a nourishing and delicious plant-based alternative to traditional Pho.
Allergens:Soy
Details
- Author: CuisineSavvy
- Cuisine: Vietnamese
- Course: Main
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Diet: Vegan
Nutritional Values
This Vegan Pho is rich in antioxidants from the spices and vegetables, and provides a good source of protein from tofu and mushrooms. Kombu adds iodine, while the miso contributes probiotics, making this a well-rounded, nourishing meal.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 350 kcal | -- |
| Total Fat | 15 g | 19% |
| Saturated Fat | 2 g | 10% |
| Sodium | 750 mg | 33% |
| Dietary Fiber | 6 g | 21% |
| Total Sugars | 5 g | -- |
| Protein | 12 g | 24% |
Ingredients
Instructions
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Vegan Pho A flavorful and aromatic Vegan Pho made with a rich broth of spices, vegetables, and kombu. This comforting meal is packed with herbs, tofu, and mushrooms, offering a nourishing and delicious plant-based alternative to traditional Pho. Ingredients [ ] 2 Tbsp. vegetable oil [ ] 4 star anise pods [ ] 2 cinnamon sticks [ ] 8 whole cloves [ ] 1 tsp. coriander seeds [ ] ½ tsp. fennel seeds [ ] 1 medium onion, quartered [ ] 1 medium carrot, scrubbed, coarsely chopped [ ] 2 medium celery stalks, coarsely chopped [ ] 1 2" piece ginger, peeled, coarsely chopped [ ] 1 5x3" piece kombu [ ] ½ cup dried shiitake mushrooms [ ] 1 Tbsp. rock sugar or 2 tsp. raw sugar [ ] 1 Tbsp. white miso [ ] 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more [ ] 1 14-oz. block firm tofu [ ] 3 Tbsp. vegetable oil [ ] 2 tsp. soy sauce, divided [ ] 14 oz. oyster and/or shiitake mushrooms, torn or cut into bite-size pieces [ ] 2 heads of baby bok choy, halved lengthwise [ ] Kosher salt [ ] 12 oz. medium-width rice stick noodles [ ] Thinly sliced onion, thinly sliced scallions, bean sprouts, basil leaves, and lime wedges (for serving). Instructions [ ] 1. Heat 2 Tbsp. vegetable oil in a large pot over medium heat. Add star anise, cinnamon sticks, cloves, coriander seeds, and fennel seeds. Toast until fragrant. [ ] 2. Add onion, carrot, celery, ginger, kombu, and dried shiitake mushrooms. Sauté for a few minutes until vegetables begin to soften. [ ] 3. Add 8 cups of water, rock sugar, white miso, and salt. Bring to a boil, then reduce heat and simmer for 30 minutes. [ ] 4. Meanwhile, cut the tofu into cubes. Heat 3 Tbsp. vegetable oil in a pan over medium heat. Add tofu and cook until golden brown. Add 1 tsp. soy sauce and stir to combine. [ ] 5. In the same pan, sauté the oyster and/or shiitake mushrooms with the remaining soy sauce until browned. [ ] 6. Blanch the bok choy in boiling water for 2 minutes. Set aside. [ ] 7. Cook the rice stick noodles according to package instructions. Drain and divide among bowls. [ ] 8. Strain the broth and discard solids. Adjust seasoning with additional salt if needed. [ ] 9. Pour hot broth over the noodles in each bowl. Top with tofu, mushrooms, bok choy, thinly sliced onion, scallions, bean sprouts, basil leaves, and lime wedges. [ ] 10. Serve hot, and enjoy with a side of Sriracha or chili sauce for added spice. https://www.cuisinesavvy.com/recipe/vegan-pho
HealthScore: 85
The health score reflects the use of whole, plant-based ingredients, including protein-rich tofu and mushrooms, along with a variety of vegetables and spices. The addition of kombu and miso boosts the nutritional profile with iodine and probiotics. The dish is low in saturated fat and provides a balanced, comforting meal.