Go Back
–+ servings
vegan asian noodle soup supa asiatica cu taitei

Vegan Pho Noodle Soup

Here’s a simple, yet filling vegan Pho soup (vegan Asian noodle soup) recipe that bursts with flavors and has a subtle spicy taste. It’s similar to the popular Vietnamese Pho soup recipe, turned vegan.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Choose Serving Size 4

Ingredients 

  • 6 cups veggie broth homemade
  • 1 package rice noodles I used extra-large rice noodles
  • 2 cups button mushrooms sliced
  • 1 carrot sliced with a julienne peeler in noodles-shape
  • 2 Tbsp soy sauce or coconut aminos
  • ¼ tsp ground ginger
  • 1 tsp sriracha or more to taste
  • 3 cloves garlic minced
  • 1 yellow onion julienned
  • 1 bunch cilantro or fresh parsley
  • 1 chili pepper sliced
  • 1 star anise
  • 1 cinnamon stick
  • 1 lime cut into wedges
  • 1 Tbsp coconut oil
  • 1 handful green onion chopped, for topping

Instructions

  • 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.
  • Add 1 Tbsp coconut oil and the sliced onions. Stir fry them for about 2 minutes.
  • Add the ginger and garlic and cook for 2 more minutes,
  • Pour in the vegetable broth, soy sauce or coconut aminos, sriracha sauce, and bring to a boil, then lower the heat.
  • Simmer for about 25 minutes on low heat.
  • Meanwhile, prepare the noodles and toppings.
  • Soak the rice noodles for about 20 minutes in water.
  • 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.
  • Add the noodles, mushrooms, carrot, cilantro and sliced chili pepper to the soup. Boil for 3-5 more minutes.
  • Top with green onions and serve with a lime wedge.