Flavorful Vegan Pho Noodle Soup

3 Bowls
1 hr 10 min

One of the most common misconceptions when it comes to plant-based eating is that you have to sacrifice flavor for health. Trust me, if that were the case, I certainly wouldn’t be plant-based. With meals like this vegan pho noodle soup, you’ll never miss out on any flavor, and you certainly won’t miss the meat!

The best part about this soup is that it is so easy and requires very little attention! Just let it simmer and the flavors will develop!


Another great part of this soup is that the ingredients are so simple and easily interchangeable.


For the rice noodles, I prefer vermicelli, but you can use any width of noodles!


I think the mushrooms are pretty helpful for the flavor in this dish, but I understand if you’re a mushroom-hater (although I disagree). The Yondu product adds a ton of that umami-flavor you get from the mushrooms. If you’re omitting mushrooms, try doubling the Yondu. If you don’t have Yondu, I’d recommend using 2.5 cups of vegetable broth and 2.5 cups of water instead of the 5 cups of water.


This dish is already so healthy, it only requires one replacement to make it WFPB! The only thing to switch out would be to use brown rice noodles instead of regular! OR you could use zucchini noodles for a higher veggie-lower carb version!



Flavorful Vegan Pho Noodle Soup
Recipe details
  • 3  Bowls
  • Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min
Show Nutrition Info
Hide Nutrition Info
Ingredients

  • 1/2 yellow onion sliced
  • 1 carrot matchstick cut
  • 4-5 portobello or shiitake mushrooms sliced
  • 5 cups water
  • 1/4 cup Yondu Vegetable Umami
  • 1/3 package vermicelli rice noodles
  • cilantro
  • basil
  • limes
  • bean sprouts
Instructions

Add all the chopped veggies to a large pot starting with the onion, then the mushrooms, then the carrots.
Once the onions are translucent, but not crispy, add the 1/4 cup of Yondu in order to deglaze the bottom of the pot.
Once the Yondu is added to the vegetables, you'll want to immediately add 5 cups of water and stir.
Bring the water to a boil and then lower to a simmer. Let the broth simmer for at least 30 minutes, but longer if possible.
Remove about 1/3 of the package (or roughly 3 oz.) of the vermicelli rice noodles (I used these). Read the box instructions, as it may direct you to soak noodles before cooking.
If you cooked your noodles separately, add the desired amount of noodles to a bowl. With a large spoon or ladle, add broth to the bowl of noodles.
Add a handful of basil leaves, cilantro leaves, a squeeze of a lime wedge or two, bean sprouts, and sliced scallions.
Legally Healthy Blonde
Want more details about this and other recipes? Check out more here!
Go
Comments
  • Teri Teri on Jan 12, 2022

    I tried to used the coupon code in this post ( 20LHBLONDE ) unsuccessfully. Is there something current to get a discount on the vegetable umami seasoning?

  • Lindy Lindy on Jul 30, 2023

    Yummmmm

Next