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Vegan easy pho recipe

Quick and easy vegan pho recipe

30-minute easy vegan pho recipe! This quick Vietnamese noodle soup has a flavorful broth and is the perfect vegetarian one-pot meal for busy weeknights.
Course dinner, entree, Main Course, Soup
Cuisine American, Vietnamese
Keyword vegan, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 242kcal


  • 2 tablespoon olive oil
  • 1 small onion, thinly sliced
  • 5 oz sliced shiitake mushrooms
  • 2 medium scallions, sliced, greens and whites separated
  • 1 teaspoon Chinese five-spice powder
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon ginger paste
  • salt, to taste
  • black pepper, to taste
  • 6 cups vegetable broth
  • 1 5oz package rice noodles

For serving

  • ¼ cup bean sprouts (optional)
  • sliced red chili pepper (optional)
  • fresh cilantro (optional)
  • hot sauce, such as Sriracha (optional)


  • Heat the olive oil in a large stockpot over medium heat. Add the onion, mushrooms, scallion whites, Chinese five-spice powder, red pepper flakes, ginger paste, salt and pepper. Cook for 4-5 minutes, until the mushrooms begin to soften.
  • Add the vegetable broth and bring to a boil. Add the rice noodles and simmer for 5 minutes.
  • Top with the sprouts, red chili pepper and cilantro (if using). Garnish with the reserved scallion greens and serve with hot sauce.


Serving: 1bowl | Calories: 242kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 1416mg | Potassium: 168mg | Fiber: 2g | Sugar: 5g | Vitamin A: 826IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg