Vegetarian Pho

by | Dec 23, 2019 | Recipes, Soups and Salads

Vegetarian Pho

Total Time 50 mins
Servings 4 Serves


  • 2 cinnamon sticks
  • 3 whole cloves
  • 2 star anise
  • 1 large white onion, peeled and quartered
  • 4-inch piece of fresh ginger, peeled and halved lengthwise
  • 4 cups vegetable broth
  • 4 cups water
  • 2 tablespoons tamari or soy sauce
  • 6 ounces rice noodles
  • 1 tablespoon avocado oil or neutral-flavored oil of your choice
  • 5 ounces thinly sliced shiitake mushrooms
  • Salt to taste


  • Mung bean sprouts
  • Sprigs of fresh basil or cilantro
  • Springs of fresh mint
  • Thinly sliced green onions
  • Very thinly sliced fresh jalapeno peppers
  • Small wedges of lime


  • Warm a medium soup pot, Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes. Add the onion, ginger, vegetable stock, water, and tamari. Raise the heat to high and bring the mixture to a boil, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes to give the flavors time to meld.
  • Prepare your rice noodles by cooking them according to package directions. Set them aside.
  • To prepare the shiitake mushrooms, warm the oil in a medium skillet over medium heat until shimmering. Add the mushrooms and a few dashes of salt. Cook until the mushrooms are tender and lightly browned, about 4 to 6 minutes, then set them aside.
  • Once the broth is done cooking, strain out the onions, ginger and spices (this is easiest with a small metal sieve, but you can also strain the mixture through a colander into another large bowl). Season it to taste with extra tamari and/or salt until the flavors of the spices really shine.
  • Ladle the broth into bowls, add cooked noodles and mushrooms, and fresh garnishes


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