Vegan pho

Author Notes: The day I tried pho was the day I realised that soup could be loved. Alannah | Kale Mary

Serves: 2-3


For the broth

  • 2 Brown onions, halved
  • 1 Thumb sized piece of ginger, roughly sliced
  • 1 Bulb garlic, skin removed
  • 2 Star anise
  • 2 Cinnamon sticks, broken into pieces
  • 4 Cloves
  • 1 tablespoon Coriander seeds
  • 2 Dried shiitake mushrooms
  • 4 Coriander stems
  • 1/2 teaspoon Fennel seeds
  • 1 Leek, white and green parts, roughly chopped
  • 3 Carrots, roughly chopped
  • 1/4 Green cabbage, roughly chopped
  • 1/2 Daikon, roughly chopped
  • 6 cups Vegetable stock
  • 2 tablespoons Gluten-free soy sauce
  • 2 tablespoons nutritional yeast mixed with 4 tbsp water – sediment discarded

To serve

  • 200 grams Rice noodles, cooked
  • 1/4 Green cabbage
  • 1/2 Head broccoli
  • 1 Carrot, julienned
  • 1/2 Daikon, julienned
  • 2 Heads bok choy
  • 2 Spring onions
  • Small handful coriander
  • 1 Lime, quartered
  • 125 grams Tofu, cubed and baked for 15 mins on 200 degrees C
In This Recipe


  1. Add halved onions and ginger pieces to a large soup pot over a high heat. Let sit until charred and almost burnt.
  2. Add garlic, star anise, cinnamon, cloves, coriander seeds, shiitake mushrooms, coriander stems and fennel seeds and let toast until fragrant. Mix a couple of times.
  3. Then, add leek, carrots, green cabbage, daikon and mix until evenly coated with spices. Add vegetable stock and stir then bring to the boil.
  4. Once boiling, reduce to simmer and add gluten-free soy sauce as well as nutritional yeast water (NOTE: do not add sediment). Simmer for 2 hours.
  5. While simmering, prepare other ingredients for plating in bowls.
  6. Once cooking time is complete and the broth is fragrant, strain through a sieve and discard solids. Then, pour the broth into prepared bowls and serve.

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