Vegan Pho Noodle Soup
  • 6 cups homemade veggie broth
  • 1 package rice noodles (I used extra-large rice noodles)
  • 2 cups button mushrooms, sliced
  • 1 large carrot, sliced with a julienne peeler in noodles-shape
  • 2 Tbsp coconut aminos or soy sauce
  • ¼ tsp ground ginger
  • 1 tsp sriracha, or more to taste
  • 3 cloves garlic, minced
  • 1 yellow onion, julienned
  • 1 small bunch of cilantro or fresh parsley
  • 1 chili pepper, sliced
  • 1 star anise
  • 1 cinnamon stick
  • 1 medium lime, cut into wedges
  • 1 Tbsp coconut oil
  • a handful of green onion for topping, chopped
  1. In a large saucepan, on a medium heat, add the cinnamon stick and anise star and dry-roast them, stirring to prevent burning, for about a minute.
  2. Add 1 Tbsp coconut oil and the sliced onions. Stir fry them for about 2 minutes.
  3. Add the ginger and garlic and cook for 2 more minutes,
  4. Pour in the vegetable broth, soy sauce or coconut aminos, sriracha sauce, and bring to a boil, then lower the heat.
  5. Simmer for about 25 minutes on low heat.
  6. Meanwhile, prepare the noodles and toppings.
  7. Soak the rice noodles for about 20 minutes in water.
  8. Stir-fry the mushrooms in a small pan for about 4 minutes. You can skip this step and simply add them to the soup, but I just love the lightly fried mushrooms flavor in this recipe.
  9. Add the noodles, mushrooms, carrot, cilantro and sliced chili pepper to the soup. Boil for 3-5 more minutes.
  10. Top with green onions and serve with a lime wedge.
Recipe by Gourmandelle | Vegetarian Blog at