vegetables on cook pot

Vegan Miso Pho

vietnamese vegan pho noodle broth, warming and energising.
Course lunch
Cuisine vietnamese
Servings 4
Calories 280 kcal


  • slow cooker


  • 1.2 liters Vegetable Broth
  • 2 grams Star Anise
  • 8 grams Whole Cloves
  • 2 sticks servings Cinnamon Stick approx. 3 inches in length each
  • 27 grams Tamari
  • Sea Salt & Black Pepper to taste
  • 54 grams Miso Paste
  • 384 grams Mushrooms whole
  • 280 grams Bok Choy halved
  • 184 grams Pho Noodles
  • 520 grams Bean Sprouts
  • 42 grams Thai Basil stems removed
  • 16 grams Culantro chopped


  • Add the vegetable broth, star anise, whole cloves, cinnamon sticks and tamari to your slow cooker. Cook on high for 4-6 hours. Strain the contents and pour the broth into a large pot.
  • Season the broth generously with salt and pepper. Add the miso paste, mushrooms and bok choy to the broth and bring to a simmer over medium-high heat. Let simmer for about 5 minutes or until the veggies are soft.
  • Meanwhile, cook your pho noodles according to the instructions on the package.
  • Divide the pho noodles, mushrooms, bok choy and then the broth into bowls. Top with bean sprouts, Thai basil and culantro. Serve immediately and enjoy!


No Pho Noodles
Use brown rice spaghetti or soba noodles instead.
Best enjoyed immediately. But you can refrigerate the broth separately in an airtight container up to 4 days, or store in the freezer.
Different than cilantro. Culantro has a stronger flavour and is also called "long-leafed coriander or "saw-toothed mint".
Keyword miso, mushroom, noodles, pho, vegan