Un-PHO-gettable Easy Vegan Pho

Pho, a type of Vietnamese soup, has been around for more than 100 years, but thanks to my recently-addicted husband, I’m just now hopping aboard this noodle train. I admit, I’m not much of a soup fan. I can eat it if I have to, but I’m certainly not going to seek out a bowl and crave it anytime soon. I’m a fan of vibrant, fresh, crunchy food so the thought of a mushy soup, especially one loaded with raw sliced beef in an {more than likely} MSG-laced broth of boiled bones doesn’t quite appeal to me. Until now. I mean, my plant-based copycat pho does at least. With its fragrant broth, mineral-dense sea veggies, thinly sliced peppers, hearty mushrooms, fresh herbs, crisp kelp noodles and spicy sambal sauce {think Sriracha, but way better} warming me up from the inside out, this soup’s vegan remake takes the traditional from ho hum to OH YUM and totally crave worthy in my book! We’ve been making this soup at least once a week here lately and enjoying the leftovers for lunch the next day. The ingredients from the shiitake mushrooms to the glassy kelp noodles are a fun and welcome deviation from the traditional fare we’re used to serving up. So, if you’re looking for a spicy escape from the ordinary, simply pull out your stockpot, grab your chop sticks and whip up this quick and easy vegan pho with sea veggies for an un-PHO-gettable {couldn’t help myself!} weeknight meal. Meatless Monday, anybody?

Un-PHO-gettable Easy Vegan Pho

Mineral dense kelp noodles replace carb-heavy rice noodles in this vegan remake of the classic Vietnamese Pho soup for a plant-based, clean eats meal your whole family will love. Perfect for cozying up with on these cold winter days!

Mineral dense kelp noodles replace carb-heavy rice noodles in this vegan remake of the classic Vietnamese Pho soup for a plant-based, clean eats meal your whole family will love. Perfect for cozying up with on these cold winter days!

serves 4

For the broth

1 large onion, peeled and halved

2 inch piece fresh ginger, peeled and halved lengthwise

1 cinnamon stick

1 star anise

2 cloves

4 cups organic, low sodium vegetable broth

3 cups water

1 stalk celery, thinly sliced

2 teaspoons dulse sprinkles

For the bowl

4 cups kelp noodles, rinsed and soaked in room temperature water for 20 minutes

10 shiitake mushrooms, stem removed, sliced thin

1 red bell pepper, sliced thin

1-2 medium-sized carrots, peeled into thin strips

For the toppings

1 cup mung bean sprouts

1 cup microgreens

4 tablespoons fresh basil, chopped

4 tablespoons fresh cilantro, chopped

2 scallions, thinly sliced

1-2 jalapeños, thinly sliced

2 limes, quartered

spicy sambal sauce {make sure to choose one without fish sauce to keep it vegan} or Sriracha, to taste

Directions

  1. Place onion and ginger under your oven’s broiler until the outside layers are charred, about 5 minutes each side

  2. In a large pot, dry roast the cinnamon, star anise and cloves over medium-low heat, stirring constantly to avoid burning, until their aroma is released

  3. Add vegetable broth, water, celery, dulse, charred onion and ginger

  4. Bring broth to a boil, reduce heat to low and simmer, covered, for 30 minutes

  5. Remove cinnamon stick, star anise, cloves, onion and ginger

  6. Prepare 4 bowls by placing 1 cup rinsed and soaked kelp noodles, shiitake mushrooms, sliced bell peppers and carrots, as desired, in each

  7. Pour piping hot broth over noodles and veggies in bowls

  8. Top generously with sprouts, microgreens, scallions, fresh herbs and jalapeños, to taste

  9. Squeeze 1/4 of a lime on top of each bowl

  10. Serve with a side of sambal sauce or Sriracha, to taste