If you’re in the mood for a warm, fragrant bowl of comfort, this Vegan Pho Ga (Vietnamese ‘Chicken’ Soup) recipe is just what you need. It’s not only nourishing but also packed with the delightful flavors of traditional Vietnamese cuisine, all while being completely plant-based. Perfect for any day when you crave something soothing and satisfying!
Imagine slurping up a steaming bowl of aromatic broth filled with tender noodles, fresh herbs, and a hint of spice. This Vegan Pho Ga recipe captures the essence of classic Vietnamese ‘chicken’ soup without using any animal products. Whether you’re a longstanding vegan or just looking to try something new, this dish has a way of making everyone feel at home.
Vegan Pho Ga – A Plant-Based Take on a Classic Dish
This Vegan Pho Ga recipe features a rich and flavorful broth made from a blend of spices, vegetables, and plant-based chicken. The taste is a harmonious balance of savory, aromatic, and slightly spicy, with fresh herbs accentuating each bite.
It’s a simple, satisfying dish that brings together the warmth of ginger, the freshness of herbs, and the comforting texture of rice noodles, creating a delightful experience in every spoonful.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 thumb-sized piece of ginger, sliced
- 5 cups vegetable broth
- 2-3 star anise pods
- 1 cinnamon stick
- 1 teaspoon whole cloves
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup or agave
- 8 ounces rice noodles
- 1 cup shiitake or other mushrooms, sliced
- 1 cup tofu, cubed
- Fresh herbs (basil, cilantro, mint) for garnish
- Bean sprouts for garnish
- Lime wedges for serving
- Sliced jalapeños for heat (optional)
Instructions
- Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the sliced onion, garlic, and ginger, sautéing until fragrant and slightly caramelized.
- Build the Broth: Pour in the vegetable broth. Add the star anise, cinnamon stick, cloves, soy sauce, and maple syrup. Bring to a simmer and let it cook for about 20-30 minutes to develop the flavors.
- Cook the Noodles: In a separate pot, cook the rice noodles according to package instructions. Drain and set aside.
- Prepare the Tofu: In the same pot as the broth, add the mushrooms and cubed tofu. Let them cook for about 5-7 minutes until heated through.
- Assemble the Bowls: To serve, place a portion of the cooked noodles in a bowl and ladle the hot broth with mushrooms and tofu over the top. Garnish with fresh herbs, bean sprouts, lime wedges, and jalapeños if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 200kcal
- Fat: 7g
- Protein: 10g
- Carbohydrates: 28g
