Vegan Pho Chicken Soup
Transform your weeknight dinners with this hearty and aromatic Vegan Pho Chicken Soup, a plant-based twist on the classic Vietnamese staple. This recipe swaps traditional meat for tender vegan "chicken" pieces, nestled in a rich, spiced broth brimming with cinnamon, star anise, cloves, and coriander. Charred onion and ginger infuse the soup with a smoky depth, while fresh herbs—like cilantro, basil, and mint—add vibrant, fragrant notes. Served over slurp-worthy rice noodles and topped with crunchy bean sprouts and zesty lime wedges, this vegan pho is a perfect balance of comforting warmth and fresh, zippy flavors. Ready in under an hour, it’s a must-try for fans of healthy, flavorful, and satisfying soups!
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Ingredients
- 8 ounces rice noodles
- 2 tablespoons olive oil
- 1 onion, halved
- 3 inches ginger, sliced
- 2 cinnamon sticks
- 2 anise stars
- 3 cloves
- 1 tablespoon coriander seeds
- 8 cups vegetable broth
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces vegan 'chicken' pieces
- 2 cups bean sprouts
- 0.5 cup fresh cilantro, chopped
- 0.5 cup fresh basil
- 0.25 cup fresh mint
- 1 jalapeño, sliced
- 1 lime, cut into wedges
Directions
Step 1
Cook rice noodles according to package instructions. Drain and set aside.
Step 2
In a large pot, heat olive oil over medium heat. Add the onion halves and ginger slices, cooking until they are slightly charred, about 5 minutes.
Step 3
Add cinnamon sticks, star anise, cloves, and coriander seeds to the pot. Toast the spices for about 2 minutes, stirring frequently.
Step 4
Pour the vegetable broth into the pot, and add soy sauce, brown sugar, salt, and pepper. Bring to a boil, then reduce heat and let the broth simmer for 30 minutes.
Step 5
After simmering, strain the broth through a fine-mesh sieve into another pot to remove solids. Bring the strained broth back to a gentle simmer.
Step 6
Add vegan 'chicken' pieces to the broth and cook for about 5-7 minutes, or until they are heated through.
Step 7
To assemble the soup, divide cooked rice noodles into bowls. Ladle the hot broth and 'chicken' pieces over the noodles.
Step 8
Top each bowl with bean sprouts, cilantro, basil, mint, and jalapeño slices.
Step 9
Serve with lime wedges on the side for squeezing over the soup before eating.
Nutrition Facts
| Serving size | (3083.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2007.6 |
| Total Fat 63.5g | 0% |
| Saturated Fat 9.8g | 0% |
| Polyunsaturated Fat 8.6g | |
| Cholesterol 0mg | 0% |
| Sodium 10557.7mg | 0% |
| Total Carbohydrate 250.7g | 0% |
| Dietary Fiber 56.0g | 0% |
| Total Sugars 55.9g | |
| Protein 122.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 775.7mg | 0% |
| Iron 26.6mg | 0% |
| Potassium 5376.4mg | 0% |
Source of Calories