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Vegetarian Pho Recipe

vegetarian pho in a bowl

4.7 from 3 reviews

Ingredients

Scale
  • 10 cups of vegetable stock (you can also use water)
  • 1/2 lb shiitake mushrooms (2 cups)
  • 1 large yellow or white onion
  • 3 inch knob of fresh ginger
  • 3 star anise
  • 6 whole cloves
  • 2 tbsp tamari or soy sauce
  • 1 tbsp coconut sugar
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • optional: 1/2 jalapeno pepper, sliced
  • 2 heads of bok choy, chopped
  • 1 small head broccoli (about 2 cups), chopped into florets
  • 1 carrot, peeled and sliced
  • 1 package of rice noodles (8 ounces)
  • 2 cups bean sprouts, cooked
  • fresh Thai basil leaves
  • 1 lime, cut into wedges
  • Optional toppings: hoisin sauce + sriracha

Instructions

  1. Preheat oven to 475 degrees F.
  2. Chop off end of shitake stem and discard. Chop remaining stem and caps into bite-size pieces.
  3. In a large pot over medium-high heat add shiitakes to vegetable stock and bring to a boil. Lower heat to a simmer and let simmer while onion and ginger bake (see below).
  4. Peel onion and chop in half.
  5. Peel fresh ginger and slice into 3 small 1 inch pieces.
  6. Place onion and ginger on a baking sheet and bake on top rack for 20 minutes. Flip halfway through.
  7. Add star anise and whole cloves to baking sheet and roast for an additional 5 minutes.
  8. Remove ingredients from oven and chop up ginger and onions and add to stock.
  9. Add toasted star anise and cloves, tamari, coconut sugar, salt, black pepper and jalapeno pepper (if using) to stock.
  10. Bring stock to a boil and then lower heat and let simmer for 40 minutes.
  11. Add in bok choy, broccoli and carrot and cook in stock for 10 minutes.
  12. Cook noodles according to package instructions.
  13. Divide noodles in bowls and top with soup, bean sprouts, thai basil, lime wedges and optional toppings
  14. If storing for several days, keep stock separate from bean sprouts and noodles so they don’t get mushy.