Vegan Pho Noodle Soup (Pho Chay)

Ingredients

• 2 mediumonions, quartered
• 2 large thumb-sized piecesginger, halved lengthways
• 1 stickcassia bark (or cinnamon stick)
• 6star anises
• 3cloves
• ½ tablespooncoriander seeds
• ½ tablespoonfennel seeds
• 1black cardamom pod, slightly crushed
• 2 pieces, 7.5 × 10 cm each (3 × 4 in)kombu
• 1.66 litres (7 cups)water
• 3 largecarrots, peeled and cut into chunks
• 1leek, cut into chunks
• 2celery stalks, cut into chunks
• 1Fuji apple, quartered
• 227 g (8 oz)white mushrooms, halved
• 1½ tablespoonsfermented black beans, rinsed and drained (douchi or salted black beans)
• 1 teaspoonsalt
• 1 tablespoonreduced-sodium soy sauce
• 1 tablespoonolive oil
• 454 g (1 lb)extra-firm tofu
• 227 g (8 oz)king trumpet or king oyster mushrooms
• 1 tablespoon, dividedreduced-sodium soy sauce
• to tastescallions, thinly sliced
• to tastecoriander, roughly chopped
• to taste, optionalbean sprouts
• to tasteother herbs and condiments of your choice

Instructions

1. 1

   Char the aromatics

   Char or grill the onions and ginger until fragrant, about 7–10 minutes under a high grill. Peel off the blackened onion skin and set the onions aside.

2. 2

   Toast the spices

   This step is optional: toast all the spices in a pan over medium-low to medium heat for a few minutes, until aromatic. Put them in a spice bag so they are easy to remove later.

3. 3

   Warm the kombu

   Gently wipe the kombu with a damp paper towel. Put it in a stockpot with the water and heat until the water begins to simmer, then remove and discard the kombu.

4. 4

   Simmer the broth

   Add the carrots, leek, celery, apple, white mushrooms, charred onion, ginger and spice bag to the pot. Put the fermented black beans in a separate spice bag and add it too, along with the salt and olive oil. Bring to the boil, then reduce to a simmer, cover and cook for 30–35 minutes.

5. 5

   Season the broth

   Remove the vegetables and spice bags from the broth. Stir in the soy sauce, taste and adjust the seasoning to your liking.

6. 6

   Prepare the toppings

   While the broth simmers, wrap the tofu in paper towel and place a heavy object on top for a few minutes to press out excess water. Slice it thinly, then thinly slice the king oyster mushrooms.

7. 7

   Fry the tofu

   Pan-fry the tofu slices until golden on both sides. Set them on a paper-towel-lined plate to absorb excess oil.

8. 8

   Sear the mushrooms

   Once the broth is ready, heat a pan over medium-high heat. Sear the mushrooms on both sides until coloured and cooked through. Lower the heat to medium, add 60 ml (¼ cup) of broth and 1 teaspoon of soy sauce, and stir-fry briefly until the liquid is absorbed. Transfer the mushrooms to a clean plate.

9. 9

   Glaze the tofu

   In the same pan over medium heat, add the tofu, about 60–80 ml (¼–⅓ cup) of broth and the remaining soy sauce. Cook, turning the tofu once, until the liquid is absorbed. Work in two batches if needed to fit the pan.

10. 10

    Assemble the bowls

    Cook the pho noodles according to the packet instructions and prepare the garnishes. Divide the noodles between serving bowls and top with tofu, king oyster mushrooms, plenty of scallions and coriander. Bring the broth back to the boil, ladle it into the bowls and serve immediately with your chosen garnishes.

What is pho chay?

Pho chay is the meat-free counterpart to Vietnamese pho, a noodle soup known for its aromatic broth and fresh garnishes. This version builds flavour with charred onion and ginger, toasted spices, kombu and vegetables.

The tofu and seared king oyster mushrooms make the bowls substantial, while the hot broth and herbs keep the soup fresh and fragrant.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 27g protein, 78g carbs, 13g fat.

The noodles, carrots and apple provide most of the carbohydrates, while tofu contributes much of the protein and olive oil adds fat. For a balanced bowl, serve with plenty of the broth’s vegetables and fresh herbs, and add bean sprouts for extra crunch.

Building a savoury broth

Charred aromatics: Blackened patches on the onion and ginger add a roasted note to the broth. Peel away the onion’s burnt outer skin before simmering.

Spice bag: Containing the whole spices and fermented black beans makes them simple to lift out when the broth is ready. Toasting the spices first is optional, but brings out their aroma.

Using kombu

Kombu: Wipe the seaweed gently rather than rinsing it, then remove it as soon as the water begins to simmer. The vegetables and spices provide the rest of the broth’s flavour during the longer cooking stage.

Getting the toppings right

Pressed tofu: Removing excess water helps the tofu brown in the pan. Give the slices space to develop a golden surface before taking them out.

King oyster mushrooms: Sear them until coloured and cooked through, then briefly coat them in broth and soy sauce. Stop cooking once the liquid has been absorbed.

Broth timing and seasoning

Simmer: Keep the covered broth at a gentle simmer for 30–35 minutes, rather than boiling it hard. This gives the vegetables and aromatics time to flavour the liquid.

Final taste: Add the soy sauce after straining out the solids, then taste before adding anything else. Fermented black beans and soy sauce both bring saltiness.

Noodles and serving

Noodles: Cook them separately according to the packet instructions so they do not become over-soft in the broth. Divide them into bowls just before serving.

Finish: Pour the broth in while it is hot, then add scallions, coriander and any other chosen garnishes. Bean sprouts are an optional fresh, crunchy addition.

Recipe notes & tips

• Keep the spice bag tied securely so loose spices do not end up in the finished broth.
• Cut the tofu and mushrooms into evenly thin slices so they cook at a similar rate.
• Use medium heat for the tofu after searing the mushrooms to avoid scorching the soy sauce.
• Taste the broth after adding soy sauce, as the fermented beans already add savoury saltiness.
• Prepare the herbs and other garnishes while the broth simmers to make serving easier.

Variations

• Add chilli: Serve with sliced fresh chilli or chilli sauce for heat.
• Use cinnamon: Swap the cassia bark for a cinnamon stick as suggested.
• Change the mushrooms: Use another firm mushroom if king oyster mushrooms are unavailable.
• Add greens: Put a handful of leafy greens into each bowl before ladling over the hot broth.
• Choose extra herbs: Add Thai basil or mint alongside the coriander if you have them.

Common mistakes to avoid

• Leaving the kombu in to boil: Remove it as soon as the water simmers, as directed.
• Skipping the tofu press: Patience here helps the tofu brown instead of releasing water in the pan.
• Crowding the tofu: Fry it in batches if needed so the slices can colour evenly.
• Overcooking the noodles: Follow the packet timing and keep them out of the broth until assembly.
• Adding too much seasoning at once: Taste after the soy sauce, then adjust gradually.

How to store

Store leftover broth, toppings and cooked noodles separately in airtight containers in the fridge and use within 3 days. Reheat the broth until steaming hot and warm the tofu and mushrooms in a pan; cook fresh noodles if possible, as stored noodles can soften.

Frequently asked questions