Healthy Homemade Vietnamese Vegan Reishi Pho

This vietnamese vegan pho recipe is wholesome, plant-based, immune-boosting, and packed with nutrients, all while being lighter than traditional pho, making it a great way to enjoy the comforting flavors of Vietnamese cuisine without excess calories.

Here's another Vietnamese-inspired dish, like my Vegan Vietnamese Noodle Salad. But this time it's a plant-based bowl of soup that is equally light yet indulgent. It's quick to prepare for a weekday dinner, packed with fresh veggies, rich pho broth thanks to Anima Mundi Reishi Powder, and filled with noodles and nutritious toppings. The combination of textures from the soft noodles, tender bok choy, and crispy tofu makes each bowl deeply satisfying, while the Reishi powder elevates it with immune system benefits and adaptogenic properties.

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Ingredients To Make a Bowl of Pho: 

Don't be intimidated by this list; everything can be easily found online or in local grocery stores. And I'll leave links to my favorite brands I use at home.

To Make This Vietnamese Noodle Soup:

• Aromatics: White onion and fresh ginger add savory depth to the broth and a touch of warm aroma. 
• Spices: Star Anise, Cloves, Cinnamon Stick, and Cardamom Pods infuse the broth with the classic, fragrant flavors of traditional pho.
• Anima Mundi Reishi Powder: An adaptogenic superfood that adds immune system support and earthy richness to your broth. (Try my code "NATURALVEGAN" for 15% off). Use leftovers to make my Mushroom Ice Cream.
• Olive Oil: Adds a healthy fat for a richer flavor in the pho broth.
• Vegetable Broth: It forms the foundation of this healthy pho.
• Coconut Sugar: Balances the spices with a subtle sweetness.
• Low-Sodium Soy Sauce or Tamari: Adds umami depth and seasoning to the broth.
• Sea Salt: To taste, bringing out all the other flavors.
• Rice Noodles: Thin rice noodles make the perfect starchy base. Prepare according to package directions.
• Bok Choy: It adds a healthy crunch, color, and nutrients; blanched briefly with the noodles for tender-crisp texture. 

Toppings (Optional yet Highly Recommended):

• Crispy Fried Tofu: Adds lean protein and texture to your pho bowl. Use any extra pan-fried tofu from my Nut-Free Vegan Tofu Panang Curry or Vegan Thai Green Curry With Crispy Tofu.
• Teriyaki-Glazed Mushrooms: Provide rich umami flavor and extra health benefits for joints and overall nutrition.
• Sliced Bell Peppers: Fresh, crunchy vegetables for color and flavor.
• Fresh Cilantro: Adds flavor and bright herbal notes.
• Lime Wedges, Sliced Jalapeños, or Green Onions: Optional garnishes to brighten and spice your pho bowl.

See the recipe card for quantities.

How To Make It: 

1. Char the Aromatics: In a large saucepan, sear the onion and ginger, cut side down, over medium heat until lightly charred. This builds a flavorful base for your pho broth.
2. Toast the Spices: Toast all the spices with the aromatics for a few minutes over medium-high heat until fragrant.
3. Build the Broth: Stir in olive oil. Pour in the vegetable broth, then whisk in Reishi powder, coconut sugar, soy sauce, and a pinch of sea salt. Bring to a boil, then lower the heat and simmer for 30-40 minutes to develop a rich, clear broth.
4. Strain (Optional): For a smooth pho broth, strain out the solids using a fine mesh sieve and return broth to the pot. Keep warm.
5. Prepare the Noodles and Bok Choy: Cook rice noodles according to package directions. In the last 2 minutes, add bok choy to blanch until tender-crisp. Drain and rinse under cold water to stop cooking.
6. Assemble the Bowls: Divide noodles and bok choy into serving bowls. Ladle hot broth over the top. Add desired toppings like tofu, teriyaki mushrooms, bell peppers, and fresh herbs. Serve with lime wedges and additional fresh herbs for a vibrant bowl of pho.

Top Tips:

• Char Aromatics Well: This is one of the most important ingredients for a flavorful broth.
• Use Room-Temperature Herbs: Prevents delicate greens from wilting.
• Adjust Seasoning: Taste your pho broth before serving. Add soy sauce, tamari, coconut aminos, or lime juice for a flavor boost.
• Meal Prep: Noodles and broth can be cooked ahead of time; assemble just before serving for freshness.
• Don't Skip the Anima Mundi Reishi Powder: It not only adds nutritional value and has so many health benefits, but it also creates a rich mushroom broth that makes this pho soup incredibly tasty.

Variations And Substitutions:

This vegan Vietnamese Soup is delicious as-is, but here are a few suggestions to switch things up.

• Protein Options: Swap tofu for tempeh or add bean sprouts for extra crunch.
• Noodles: You can also use brown rice noodles, shirataki noodles, or thin vermicelli.
• Herb Toppings: Instead of Cilantro, try Thai basil or fresh mint tie.
• Spice it Up: Add a pinch of black pepper, fresh chili, or chili flakes.

Storage: 

• Broth: Refrigerate up to 5 days.
• Noodles & Bok Choy: Best stored separately in airtight containers, up to 2 days.
• Toppings: Keep crispy tofu and mushrooms separate to maintain texture.

Equipment Needed:

• Large Pot or Dutch Oven: For simmering the flavorful pho broth.
• Whisk: To emulsify the Reishi powder into the broth.
• Sharp Knife and Cutting Board: For prepping aromatics and vegetables.
• Measuring Cups and Spoons
• Serving Bowls: For the beautiful presentation of your pho bowls.

Recipe FAQs: 

More Amazing Vegan Asian-Inspired Recipes To Try Next: 

If you try this Vegan Reishi Pho Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!