Vegetable Pho Broth

5 from 3 reviews

A heavenly pho broth made for vegans!


  • 1 large onion (chopped)
  • 1 3-inch piece ginger (peeled and lightly smashed)
  • 1 tablespoon vegetable oil
  • 1 stalk leek (white and green parts, chopped)
  • 1 carrot (chopped)
  • 4 cloves garlic (peeled and lightly mashed)
  • 3 star anise
  • 3 cloves
  • 1 stick cinnamon
  • 1/4 cup cilantro stems (reserve the leaves to use as a topping for the pho)
  • 3 dried shiitake mushrooms
  • 1 tablespoon soy sauce
  • 1/4 teaspoon kosher salt
  • 8 cups water


  1. Turn the oven to broil and place the oven rack 6-8 inches below the broiler element.
  2. Line a cooking tray with parchment paper or foil and add onion and ginger.
    Broil until the vegetables are charred and flip them over. Broil again until charred and take out of the oven.
  3. In a large pot over medium high heat and when the oil is hot, add vegetable oil, leek, carrot, garlic, star anise, cloves, cinnamon stick cilantro stems.
  4. Stir and cook for 5 minutes, until the vegetables have soften and ingredients create a fragrant aroma.
  5. Add ginger, onions, shiitake mushrooms, soy sauce, salt and 2 quarts water (8 cups).
    Bring to a boil, lower to a simmer and cover. Cook for 1 hour.
  6. Place a cheesecloth over a colander and strain the broth into a bowl.
  7. Let cool to room temperature and transfer to a container. Reheat before serving.


Keywords: recipe, soup, stock, vegan, plant based, vegetarian, gluten-free, noodle soup

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