Vegan pho recipe gluten-free oil-free
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Vegan Pho (Gluten-free, Oil-free)

This vegan pho recipe is perfect for a healthy and quick weeknight dinner! The flavourful broth, rice noodles and sautéd shiitake mushrooms create a yummy plantbased dish that's also easy to make. Gluten-free and oil-free. 
Course Soup
Cuisine Vegan
Keyword Asian, Dinner, easy, Gluten free, Noodles, Oil free, Pho, soup, Thai, Tofu
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2
Calories 303kcal
Author Maria Gureeva

Ingredients

  • 4 cloves garlic minced
  • 1 large onion chopped
  • 1 spring onion chopped
  • 2 star anise
  • 2 whole cloves
  • 1 cinnamon stick
  • 2 cups vegetable broth
  • 2 cups water
  • 1 tsp miso paste
  • 2 tbsp tamari
  • 7 oz shiitake mushrooms chopped
  • 3.5 oz rice noodles dry

To serve

  • 3.5 oz tofu cubed
  • mint
  • coriander
  • lime
  • chillies or red pepper
  • sesame seeds

Instructions

  • Add 3 of the garlic cloves, onion, spring onion, star anise, cloves and the cinnamon stick to a non-stick saucepan. Sauté for around 1 minute, until fragrant. 
  • Add the veggie broth and the water together with the miso paste and tamari. Bring to a boil, then lower the heat and cover and simmer on a low-medium heat for around 30 minutes. 
  • Meanwhile, add the shiitake mushrooms together with the remaining garlic clove to a non-stick frying pan and sauté for 5-10 minutes, until the mushrooms cook down. 
  • Around 25 minutes into the cooking process, prepare the rice noodles according to instructions on packaging (this usually involves soaking them in hot water for around 5 minutes). 
  • Taste the broth, adding more tamari if necessary. Then, serve over the noodles, together with the tofu, mint, coriander, lime juice, chillies/red pepper and sesame seeds. 

Nutrition

Calories: 303kcal | Carbohydrates: 58g | Protein: 11g | Fat: 3g | Sodium: 2173mg | Potassium: 363mg | Fiber: 5g | Sugar: 5g | Vitamin A: 560IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 2.4mg