Easy Vegetarian Pho

This soup relies on the mushrooms! The noodle is very delicious, the soup is rich and easy to cook.
serves 2

2 star anise
1 cinnamon stick
1 Tab whole peppercorns
¼ teaspoon whole cloves
5 cups water
½ small yellow onion, cut into 1” chunks
2 garlic cloves, crushed
1 2-inch piece of fresh ginger, sliced in half
4 oz shiitake mushrooms, stems removed and reserved
¼ cup tamari, more to taste
1 Tab rice vinegar, more to taste
2 scallions, finely chopped
2 baby bok choy, sliced lengthwise into quarters
½ cup frozen edamame
4 oz cooked rice noodles
For serving:
Lime slices
Mung bean sprouts
Fresh herbs: basil, mint, and/or cilantro
Sriracha, sliced Thai chillies, or sliced jalapeños

1.  In a medium pot over low heat, combine the star anise, cinnamon stick, peppercorns, and cloves and stir until fragrant, about 30 seconds.
2.  Add the water, onion, garlic, ginger, and the stems of the shiitake mushrooms. Simmer for 20 minutes, then strain and return the liquid back to the pot.
3.  Slice the shiitake mushroom caps and add them to the pot along with the tamari, rice vinegar, and scallions. Simmer 15 minutes.
4.  Add the bok choy and edamame and cook until tender, 5-8 minutes. Taste and season with more tamari for depth of flavor, and more rice vinegar for tang, as desired.
5.  Ladle the soup into 2 bowls over the cooked rice noodles. Serve with the lime slices, sprouts, herbs, sriracha, chili peppers, and more tamari on the side.

Vegan Pho Recipe Tips
Don’t skip the garnishes. When you order pho at a Vietnamese restaurant, it will always come with fresh herbs, bean sprouts, lime, chiles, and/or sauces on the side. Though they’re presented as garnishes, these fixings are an essential part of seasoning the soup. Stir them into the hot broth for rich depth of flavor. If you ask me, this is the best part of eating pho. You can season it just how you like it!

Customize it! I love this vegetarian pho recipe as written, but feel free to customize it to your liking. Add baked or fried tofu for a heartier soup or replace the bok choy with spinach or shredded Napa cabbage. If you can’t find shiitake mushrooms, use cremini or oyster mushrooms in their place. For a lighter option, omit the noodles, or replace them with zucchini noodles.

Make it ahead. This vegan pho recipe serves two, but if you want to have leftovers, double it. I recommend storing the broth separately from the noodles and vegetables. Otherwise, the noodles will absorb the broth in the fridge. I also like to cook fresh bok choy even if I’m reheating the broth. That way, it retains its vibrant green color.


  • Made it and it was as good as restaurant, meat-based pho. IMPRESSED.
  • Loved the recipe!! It turned out perfectly balanced and bursting with fresh flavours. My daughter said it was the best Pho she has ever had!!! 🙂 Thank you.

Vegan Potato Salad

The best Simple Vegan Potato Salad…classic potato salad made healthier, mayo-free (no worries on a picnic or BBQ) and extra creamy. The taste is similar to a traditional potato salad but better, with a creamy, buttery texture and herby, garlic flavour.

1.5kg Yukon gold potatoes, cubed
2 cloves garlic, peeled
kosher salt and black pepper
2 Tab cashew butter (or almond butter)
2 Tab tahini
1 Tab whole grain dijon mustard
2 tsp dijon mustard
1 tsp honey or maple
1/3 cup extra virgin olive oil
2 Tab apple cider vinegar
juice of 1/2 a lemon
1/4-1/2 tsp cayenne pepper
1/2 cup fresh basil, chopped
1/4 cup fresh dill, chopped
2 Tab fresh oregano, chopped (optional)
2 Tab chopped fresh chives

1. Place the potatoes, garlic cloves, and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium, simmer 10-15 minutes or until the potatoes are just fork tender. Drain. Place the potatoes back in the hot pot. Remove the garlic cloves. Cover the pot and let the potatoes steam for another 20 minutes.

2. Meanwhile, make the dressing. Finely chop the garlic. Whisk together the cashew butter, tahini, both mustards, the honey, olive oil, vinegar, lemon juice, and chopped garlic. Add 2 tablespoons warm water and season with cayenne, salt, and pepper. If the dressing separates, add water to bring it back together.

3. Pour the dressing over the warm potatoes. Add the basil, dill, oregano, and chives. Toss well to combine. Taste and adjust salt and pepper to your liking. Serve warm or cover and place in the fridge. Can be served at room temp or cold. Store in the fridge for up to 3 days.

NOTE:  the taste was spot on!