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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 242 kcal
Author Nicole Malik

Ingredients

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

For serving

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

Instructions

  1. 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.

  2. Add the vegetable broth and bring to a boil. Add the rice noodles and simmer for 5 minutes.

  3. Top with the sprouts, red chili pepper and cilantro (if using). Garnish with the reserved scallion greens and serve with hot sauce.

Nutrition Facts
Quick and easy vegan pho recipe
Amount Per Serving (1 bowl)
Calories 242 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 1416mg59%
Potassium 168mg5%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 5g6%
Protein 1g2%
Vitamin A 826IU17%
Vitamin C 3mg4%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.