A healthy vegetarian pho made with a rich, savory mushroom broth. This vegetable-forward version of the Vietnamese classic is comforting, nutritious, and simple enough to make at home—perfect as a vegan pho that the whole family will enjoy.
Pho can feel intimidating to recreate at home, but the truth is it’s quite manageable. The one element that makes or breaks pho is the broth. Traditional pho relies on meat-based stocks, but a well-made mushroom broth delivers deep, meaty umami flavor without animal products. With some patience for simmering and a few simple steps, you can make a vegan pho that rivals takeout.
I was skeptical the first time I tried mushroom-based pho, but it quickly became my favorite. Shiitake mushrooms are especially good here—they contribute an earthy, savory backbone that mimics the richness of bone or beef broths. Once you master the broth, assemble bowls with rice noodles, crisp vegetables, fresh herbs, and bright lime for a satisfying, balanced meal.
Is Pho Healthy?
Pho can be healthy, depending on ingredients and preparation. When made with a clear, well-seasoned broth, plenty of vegetables, and modest sodium, pho offers a nourishing, balanced meal. Restaurant pho varies widely: some bowls are loaded with veggies and lean protein while others contain mostly noodles and a protein with little produce. Making pho at home gives you full control over the stock, the vegetables, and salt levels, so it’s easy to make a healthful version.
Ingredients in Vegetarian Pho
- Vegetable stock – or water if preferred
- Shiitake mushrooms – essential for umami depth
- Yellow or white onion – halved and roasted
- Fresh ginger – peeled and cut into chunks
- Star anise and whole cloves – aromatic spices for depth
- Tamari or soy sauce – use tamari for gluten-free
- Coconut sugar – brown sugar can be substituted
- Salt and pepper – adjust to taste
- Jalapeño – optional for heat
- Vegetables – baby bok choy, broccoli, carrot (or your favorites)
- Rice noodles – about an 8 oz package
- Toppings – bean sprouts, Thai basil, lime wedges, hoisin, sriracha
How to Make Vegetarian Pho Broth
A delicious pho starts with a careful broth. Don’t skip the key steps—roasting aromatics and simmering slowly will build a layered, complex flavor.
Part 1: Simmer shiitake mushrooms in vegetable stock (or water) for at least 30 minutes to extract umami.
Part 2: Roast the halved onion and chunks of ginger on a baking sheet at a high temperature for 20 minutes, then add star anise and whole cloves and roast 5 more minutes. Roasting caramelizes the aromatics and adds a deep toasted flavor.
Part 3: Add the roasted onion, ginger, star anise, cloves, tamari, coconut sugar, salt, pepper, and jalapeño (if using) to the mushroom-stock pot and simmer for 40 minutes.
Part 4: Add the vegetables (bok choy, broccoli, carrot) and simmer another 10 minutes until tender-crisp.
Part 5: Cook the rice noodles according to package directions and assemble bowls with noodles, broth, vegetables, bean sprouts, Thai basil, lime wedges, and any optional sauces.
Following these steps produces a fragrant, savory mushroom broth that serves as the backbone of a satisfying vegetarian pho.
Vegetarian Pho Recipe Swaps
To make vegetarian or vegan pho, the main change is replacing meat stock with vegetable or mushroom stock. Shiitake mushrooms are my preference for their concentrated umami; dried shiitakes can also be used to intensify flavor. You can vary the vegetables—snap peas, baby spinach, or sliced mushrooms are great additions. For gluten-free diets use tamari instead of soy sauce and check that condiments like hoisin are gluten-free if needed.
Storage and Freezing
Storage: Keep the broth separate from noodles and bean sprouts to avoid sogginess. Stored this way in airtight containers, the broth will last 3–5 days in the refrigerator. Prepare fresh noodles just before serving for best texture.
Freezing: Cool the broth completely before transferring to freezer-safe containers. Freeze without the fresh vegetables; when ready to eat thaw the broth, reheat gently, and add fresh vegetables and noodles before serving.
Vegetarian Pho Recipe
- Author: Davida Lederle
- Total Time: 1 hour 25 minutes
- Yield: 6 large bowls
Ingredients
- 10 cups vegetable stock (or water)
- 1/2 lb shiitake mushrooms (about 2 cups)
- 1 large yellow or white onion
- 3-inch knob fresh ginger
- 3 star anise
- 6 whole cloves
- 2 tbsp tamari or soy sauce
- 1 tbsp coconut sugar
- 1 tsp sea salt
- 1/2 tsp black pepper
- Optional: 1/2 jalapeño, sliced
- 2 heads baby bok choy, chopped
- 1 small head broccoli, chopped into florets (about 2 cups)
- 1 carrot, peeled and sliced
- 1 package rice noodles (8 ounces)
- 2 cups bean sprouts, rinsed
- Fresh Thai basil leaves
- 1 lime, cut into wedges
- Optional toppings: hoisin sauce and sriracha
Instructions
- Preheat oven to 475°F (245°C).
- Trim and discard the very end of shiitake stems, then chop the remainder into bite-size pieces.
- In a large pot over medium-high heat, add shiitakes to the vegetable stock and bring to a boil. Reduce heat and keep at a simmer.
- Peel and halve the onion.
- Peel ginger and cut into three 1-inch pieces.
- Place onion and ginger on a baking sheet and roast on the top rack for 20 minutes, flipping halfway through.
- Add star anise and whole cloves to the baking sheet and roast an additional 5 minutes to toast the spices.
- Remove onion, ginger, and spices from the oven. Chop the onion and ginger and add them to the simmering stock.
- Add the toasted star anise and cloves, tamari, coconut sugar, salt, pepper, and jalapeño (if using) to the stock.
- Bring to a boil, then reduce heat and simmer for 40 minutes to develop flavor.
- Add bok choy, broccoli, and carrots and cook for about 10 minutes until tender-crisp.
- Prepare rice noodles according to package directions.
- Divide noodles among bowls and ladle the hot broth and vegetables over them. Top with bean sprouts, Thai basil, lime wedges, and optional sauces.
- When storing leftovers, keep noodles and bean sprouts separate from the broth to preserve texture.
Like this recipe? Here are a few other soups you might enjoy:
- Detox Vegetable Soup
- Healthy Immune-Boosting Soup
- Vegetable Root Dal
- Curried Thai Coconut Ramen