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–+ servings
vegan asian noodle soup supa asiatica cu taitei

Vegan Pho Noodle Soup

A simple, filling vegan pho (plant-based Vietnamese noodle soup) with a fragrant star anise and cinnamon broth, rice noodles, and a gentle sriracha kick. Ready in about 50 minutes.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Choose Serving Size 4

Ingredients 

  • 6 cups vegetable broth homemade
  • 1 package rice noodles extra-large
  • 2 cups button mushrooms sliced
  • 1 carrot julienned into noodle shapes
  • 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 over medium heat, add the cinnamon stick and star anise and dry-roast them, stirring to prevent burning, for about a minute.
  • Add 1 Tbsp coconut oil and the sliced onion. Stir-fry 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, and sriracha, 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 in water for about 20 minutes.
  • Stir-fry the mushrooms in a small pan for about 4 minutes. You can skip this step and add them straight to the soup, but the lightly fried mushroom flavor is lovely 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.

Notes

If making ahead, keep the rice noodles separate from the broth so they don't oversoften. Add them to each bowl just before serving. Confirm your vegetable broth and soy sauce are plant-based to keep it fully vegan.