Vegan Pho soup!  So amazingly delicious, healthy and a lot easier to make than you would think. Pho is comfort food at its finest, packed with fresh, healthy ingredients and tasty rice noodles.  Nothing beats a steaming hot bowl of pho! A fabulous Whole Food Plant Based soup, no oil, no sugar, no highly processed ingredients, and gluten free.

Do you know what I love about Pho?  Everything!  Vegan pho is so incredibly healthy and delicious.  In my opinion the steaming hot, aromatic broth piled high with all kinds of fresh vegetables and herbs makes you feel so nourished.


  • Pho Soup Base Ingredients:
  • 1 large yellow onion, quartered
  • 1 celery stalk (1 stick/rib), cut in pieces
  • 1 large carrot, cut in pieces
  • 6 white button mushrooms, cut in half
  • 4 garlic cloves, crushed
  • 1 inch ginger root, peeled and cut into pieces (+/- to taste)
  • 8 cups water
  • 2 cups Pacific Organic Vegetable Stock *
  • 1 teaspoon whole peppercorns
  • 1 Tablespoon San J Gluten Free Soy Sauce (reduced sodium)
  • 1 inch piece Cinnamon Stick (+/- to taste)
  • 1 -2 teaspoons sea salt (+/- to taste)
  • 1 star anise and 2 whole cloves (both are traditional ingredients), but we left them out as we are not fans.
  • Additional Ingredients:
  • 8 oz. box of Annie Chun’s Pad Thai Brown Rice Noodles
  • 1 large head Bok Choy – rinsed, cleaned and sliced into long thin pieces
  • 15 snow pea pods
  • Carrot sticks – micro sticks
  • Optional Topping Ingredients:
  • Button mushrooms – micro slices
  • Green onions – thinly sliced
  • Cilantro – roughly chopped
  • Jalapeno Peppers – sliced into thin rings
  • Mini Red Bell Peppers – sliced into thin rings
  • Asian Microgreens
  • Lime wedges
  • Soy Sauce
  • Chili Sauce
  • Sriracha (Our favorite is Wildbrine)


  1. In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add all the Pho Soup Base ingredients, bring to a boil, then reduce to a simmer. Cover and simmer for 20 minutes.
  2. In the meantime, prepare and prep all your additional ingredients and add-in topping ingredients. Set aside.
  3. After the Pho Soup base has simmered for 20 minutes, remove from heat and strain the stock through a fine mesh sieve into a large bowl. Then rinse out your soup pot, rinse out the fine mesh sieve, and strain the broth again back into the soup pot.  In other words, double strained through a fine mesh sieve.  Discard the strained vegetables (or refrigerate and save for later).
  4. .....................................

for full instruction please see :

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