Vegan Pho With Sweet Potato Squash & Mushrooms

Allison Day

by | Updated: December 4th, 2016 | Read time: 2 minutes

A bowl of good soup is satisfying on many levels, especially when you’re spooning up something healthy, hearty and homemade. The season is ripe for new recipes, so before you heave out the crockpot for another classic chicken noodle or simple vegetable creation, consider capturing the flavors of autumn in a vegan version of Vietnamese pho. Traditionally made with fish sauce, this broth is a blend of brown rice miso, tamari and flavors reminiscent of fall: maple, cinnamon, ginger and star anise. A joy to sip on its own, a ladleful becomes a meal with the addition of soft noodles, roasted squash and strips of tofu.

Vegan Pho Recipe With Sweet Potatoes & Mushrooms

Vegan Pho With Sweet Potato Squash & Mushrooms

Serves 2


2 Tbsp. brown rice miso
3 cups water
1 Tbsp. maple syrup
1 Tbsp. tamari
1 Tbsp. rice vinegar
2 cloves garlic, minced
1” piece ginger, whole/peeled
¼ tsp. chili pepper flakes
2 whole star anise
1 cinnamon stick
2.5 oz. enoki mushrooms

1 sweet potato (delicata) squash
1 Tbsp. extra virgin olive oil

For serving
½ block extra-firm tofu, sliced or cubed (room temperature)
4 oz. brown rice spaghetti, cooked/drained/rinsed (room temperature
1 cup fresh basil leaves
1 tsp. sesame seeds


  1. To roast squash, preheat oven to 400 degrees F. On parchment-lined baking sheet, arrange squash and toss with olive oil. Cook for 25-30 minutes or until tender.
  2. For broth, in large saucepan, whisk together miso, tamari, maple syrup, vinegar, garlic and water. Stir in ginger, cinnamon stick, chili flakes, star anise and mushrooms. Cook over medium-high heat, uncovered, for 20 minutes. Remove ginger, cinnamon stick and star anise.
  3. Ladel broth into bowls and add spaghetti, squash, basil and tofu. Top with sesame seeds.