Before I get started, let me give you a little disclaimer – if you’re looking for a super authentic pho recipe, this will not be it. If you’re looking for a savory, umami, insanely delicious pho-like soup, then this recipe would be it. Of course, presenting an authentic pho recipe on a vegan blog would be, by definition of pho, impossible. So instead of using the traditional meat-based broth, this soup gets its base from shiitake mushrooms, which have a wonderfully meaty flavor and texture. Coupled with garlic, ginger, and a little bit of miso, traditional pho won’t even compare!
And then there’s the daikon noodles. This is a serious departure from the norm, but I love using vegetables in unexpected ways to mix things up (not to mention keep things healthy!) You can of course use any pasta or noodle that you like in place of the daikon. But the daikon noodles add such a delicious crunch and texture to the pho, I highly recommend using them. I hope that you’ll love this recipe! :)

Vegan Pho w/ Daikon Noodles
Ingredients
Aromatics
- 1 Inch Piece Fresh Ginger grated
- 4 Cloves Garlic minced
- 1 1/2 Cups Shiitake Mushrooms
- 2-3 Tsp Sesame Oil for Sauté
Broth
- 4 Cups Vegetable Stock
- 2 Tbs Shoyu or Tamari Soy Sauce
- 1 Tbs Miso
Daikon Noodles
- 1 Daikon Radish peeled and spiralized
To Serve
- Lime Wedges
- Fresh Cilantro
Instructions
Aromatics
- In a large pot, bring sesame oil to medium low heat. Add grated ginger, minced garlic, and shiitake mushrooms. Sauté for about 2-3 minutes, until mushrooms are soft. Be careful not to let garlic brown too much!
Broth
- Once mushrooms are soft, add vegetable stock, soy sauce, and miso. Stir, and let simmer for about a minute.
Daikon Noodles
- While broth is simmering, peel and spiralize daikon noodles.
- For softer noodles, add to broth and simmer for a few minutes. For crunchier noodles, add to broth when ready to serve.
Putting It All Together
- To serve, spoon out broth and noodles into bowls. Serve with lime wedges and fresh cilantro.
- Enjoy!
Quote of the Day:
When you inhale, you are taking the strength from God. When you exhale, it represents the service you are giving to the world.
– B.K.S. Iyengar
22 Comments
Rebecca @ Strength and Sunshine
March 21, 2016 at 2:44 pmDaikon was actually one of the first veggies I spiralized! So fun!
Sarah
March 21, 2016 at 6:04 pmReally? That’s awesome! I love spiralized daikon :D
Beverley @ Born to Sweat
March 21, 2016 at 3:12 pmi love experimenting with different asian style soups! i’ve seen some pho recipes and they look tricky and have a million ingredients – i love your simplified version!
Sarah
March 21, 2016 at 6:04 pmThank you Beverley!! :D
Vale
March 21, 2016 at 3:13 pmThis looks really good!
Sarah
March 21, 2016 at 6:04 pmThanks Vale!! :D
Katrina
March 21, 2016 at 3:20 pmSuch a creative way to make veggie soup! Those noodles sound awesome!
Sarah
March 21, 2016 at 6:05 pmThanks Katrina!! :D
Brianne @Natural Girl Modern World
March 21, 2016 at 6:08 pmI love spiralizing Daikon! Daikon soup was my mom’s version of “chicken noodle” when we were sick. Love the photos Sarah!
Sarah
March 21, 2016 at 8:16 pmThat’s awesome!! I wish my mom would’ve made soups with daikon radish ;)
Thalia @ butter and brioche
March 22, 2016 at 3:19 amlove this pho. i’ve never made pho before but i definitely have to do so now. so beautiful.
Sarah
March 22, 2016 at 9:22 amThank you Thalia!! :D
Julia Mueller
March 22, 2016 at 9:35 amI loooooove pho, and am always up for a vegan version! It looks like it’packed with flavor…bring on those Daikon noodles!
Sarah
March 22, 2016 at 12:23 pmThanks Julia!! :D
Evi @ greenevi
March 22, 2016 at 10:49 amPfff…. authentic, meat-based pho recipe, who needs that? This version sounds just perfect!
Sarah
March 22, 2016 at 12:26 pmI couldn’t agree more ;) Thanks Evi!! :D
Amy | Lemon and Coconut
March 22, 2016 at 11:13 amWow that looks so good, and I love that I can eat everything in it too! :)
Sarah
March 22, 2016 at 12:26 pmNice!! Thanks Amy! <3
The Well + Full Holiday Gift Guide | Well and Full
December 17, 2016 at 12:43 pm[…] is the best. I use it for many of my recipes here (like my spicy root vegetable noodle bowl or vegan pho), and highly recommend it for any […]
Karyn B
October 1, 2018 at 3:59 amOMG I have been searching for some time for a vegan pho and oh my wordy did this just blow me and my family out of the park 💥 it will surely become a regular staple in my household. Thank you so much for sharing 💜💚
Sarah
October 1, 2018 at 9:47 amHi Karyn, I’m so thrilled to hear you and your family liked this recipe! Thanks so much for leaving a review :)
October Plant Of The Month: Root Vegetables | Jessica Murnane
October 4, 2018 at 8:56 am[…] Stripped Roasted Baby Turnips with Dijon-Shallot Vinaigrette and Tarragon from Food 52 Pho with Daikon Noodles from Well and Full Roasted Onions Stuffed with Curried Black Quinoa from Healthy Green Kitchen […]