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Vegan Pho Noodle Soup

5 from 2 votes
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Course: Appetizer, Main Course, Side Dish, Soup
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Author: Emily


  • ½ yellow onion sliced
  • 1 carrot matchstick cut
  • 4-5 portobello or shiitake mushrooms sliced
  • 5 cups water
  • ¼ cup Yondu Vegetable Umami
  • package vermicelli rice noodles
  • cilantro
  • basil
  • limes
  • bean sprouts


  • 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 ¼ 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 ⅓ 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.
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