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.

Ameera here!

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.

This Vegan Pho was inspired by Everyday Delicious recipe Vegan Pho in 30 Minutes.

Simple and Easy

Traditional pho broth typically takes hours upon hours of simmering to get the flavors just right.  This version can be made in about 35 minutes if you are a knife-wielding guru.  We used our handy dandy mandolin which made everything go so much faster.

Mandolins

My mom has a mandolin phobia.  I think she has mentioned this in a few of her past blogs.  She truly has an unnatural fear of mandolins.  Even the way she takes it out of the box (where we keep it), she holds it away from her body like the blade will somehow jump out of its slot and gnaw her fingers off.  LOL

She laughs at herself all the time because she knows that it can’t hurt her if she uses it properly, but she simply can’t control her natural impulse to treat it like a hungry, finger-eating shark.

I typically use it when we cook together because I know she secretly fears it.  Hee Hee.

Super thin veggies!

The thing that makes this Vegan Pho so fun is the micro-bladed veggies.  We use the thinnest setting on our mandolin and shave the veggies into thin pieces. When you place them in the steaming hot soup, they cook instantly.  I just love that.  You get all the incredible vitamins and minerals associated with fresh veggies and they are cooked just right.  Not to mention they taste incredible in the light broth.

Light Broth

We do not use all the ingredients traditionally found in pho soups.  We don’t use star anise, cloves, or a lot of cinnamon.  Our pho broth is very light and delicious with a very light hint of cinnamon.  The veggies and noodles are really the stars of the show.

We all love it so much.  I hope you love it too!

Hi! Robin here.

I love this soup.  I especially love it when my allergies kick up or when I have a cold.  I feel like it instantly heals my nose and clears out my sinuses.  I suffer from terrible allergies.  I am allergic to just about every environmental “thing” out there.  What is so weird is as a child, I never had allergies.  It wasn’t until I turned 20 that all hell broke loose with my sinuses and allergies.  I have suffered ever since.  Ughhh.  I do have to say that going Whole Food Plant Based has lessened the number of allergy attacks.

Boy, oh boy… when my allergies kick in, I am down for the count.  The only thing that seems to help is Zyrtec, but it makes me soooooo sleepy.  It is all I can do to get off the couch and make myself function.

Any allergy sufferers out there that can relate?

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Run, it’s a Mandolin!

I know, I know, I have this weird mandolin phobia!  I explained it all before in a previous post, no sense in covering this territory again.  Protect your fingers people!

I sure hope you give this lovely soup a try.  We LOVE it!

Products Used:

• Mandolin
• 8-quart enamel/ceramic lined Dutch oven or similar stock pot
• Large fine mesh strainer

Vegan Pho

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 minutes
• Cook Time: 26 minutes
• Total Time: 36 minutes
• Yield: 4-6 Servings 1x
• Category: Soup
• Cuisine: Asian

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Description

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.

This Vegan Pho was inspired by Everyday Delicious recipe Vegan Pho in 30 Minutes.

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Ingredients

Scale 1x2x3x

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)

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Instructions

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. Place the soup stock base back onto the stove, taste test the broth for flavor. This pho soup base is very light.  Add more seasoning, if desired.
5. Increase the heat, and bring the soup broth back to a boil, then add the bok choy and cook for 4 minutes, then add the brown rice noodles, cook for 2 minutes, then add the micro-stick carrots, snow pea pods, and continue cooking until the brown rice noodles are tender, or as instructed by package directions. (Typically, brown rice noodles cook fast).
6. To serve, ladle some soup broth, bok choy, carrots and snow pea pods into a bowl, top with any of the optional toppings. Enjoy!

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Notes

*Vegetable Stock:   We use Pacific Organic Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients; however, this brand of vegetable stock does have a strong flavor so less broth is required when compared to the water ratio. We use a higher water to broth ratio because of this. If you use another brand of vegetable broth, then adjust the water/vegetable broth ratio accordingly.

*Sea Salt:  You may need to add some sea salt. We added 2 teaspoons as we felt it added nice flavor.

Storage:  Cool to warm and refrigerate.  

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.