Vegan Pho – Vietnamese Noodle Soup

Total: 30 minutes
Prep: 30 minutes
Yield: 8 servings

This Vegan Pho is layered with lots of flavors, colors and textures, and now you can make this very popular soup at home.





  1. Dice 1 onion and add to a large saucepan. Add the 8 cups of vegetable stock. Place 1 tbsp coriander seeds, 1 tbsp fennel seeds, 6 whole cloves and 3 cardamom pods into a wire tea basket and add to saucepan. Add 2 cinnamon sticks and finely sliced ginger. Bring to boil.
  2. Meanwhile, pour boiling water over the rice noodles in a separate bowl and allow to soak for 8 minutes. Chop tofu into ½ inch cubes. Slice button mushrooms. Slice carrot finely on a diagonal. Thinly slice 5 radishes. Slice the ½ red onion into half moons. Slice 5 scallions diagonally. Slice 1 red chili. When the stock is boiling, add tofu, mushrooms, carrot, ½ of the scallions, radishes, soy sauce, hoisin sauce, and bring to a boil again.
  3. To assemble dish, place a handful of drained noodles into a bowl and ladle over the broth. Add chopped cilantro, mint, red chilli, scallions, bean sprouts and red onion to taste. Finish with a squeeze of fresh lime.

After finishing the Plant-Based Nutrition Certificate program Adam Guthrie published the I Feel Good Weeknight Meal Plan Magazine in the Apple Newsstand.
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