Slow Cooker Vegan Pho with Star Anise and Shiitake Mushrooms

A deeply flavorful and aromatic vegan pho, slow-cooked to perfection with star anise, cinnamon, ginger, and dried shiitake mushrooms. Served with rice noodles, tofu, and fresh herbs for a comforting and satisfying meal.

Prep Time

20 minutes

Total Time

8 hours 20 minutes (low) or 4 hours 20 minutes (high)

Calories

385

Level

Easy

Yields

4 servings

Cost

£3.39

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

8cupsVegetable Broth(Low sodium preferred)

£1.20

1ozDried Shiitake Mushrooms(Rinse before using)

£2.50

1mediumYellow Onion(Quartered)

£0.50

4slicesGinger(About 1/4 inch thick)

£0.30

4wholeStar Anise(Adds a distinct licorice flavor)

£0.40

1wholeCinnamon Stick(Break in half for easier handling)

£0.15

3wholeCloves(Adds warmth)

£0.10

2tablespoonsSoy Sauce or Tamari(Tamari for gluten-free)

£0.10

1teaspoonMaple Syrup (optional)(To balance flavors)

£0.05

8ozRice Noodles(Thin rice noodles, cooked according to package directions)

£1.00

14ozFirm or Extra Firm Tofu(Pressed and cubed)

£2.00

1cupFresh Bean Sprouts(For topping)

£0.75

0.5cupFresh Basil(Chopped, for topping)

£1.25

0.5cupFresh Mint(Chopped, for topping)

£1.25

0.3cupCilantro(Chopped, for topping)

£0.75

4wedgesLime Wedges(For serving)

£0.50

2stalksGreen Onions(Thinly sliced, for topping)

£0.50

to tasteSriracha (optional)(For serving, add spice)

£0.10

to tasteHoisin Sauce (optional)(For serving, add sweetness)

£0.15

Total Cost

£13.55

£3.39 per serving

The Method

1
Rinse the dried shiitake mushrooms and place them in the slow cooker.
2
Add the vegetable broth, quartered onion, ginger slices, star anise, cinnamon stick, cloves, soy sauce (or tamari), and maple syrup (if using) to the slow cooker.
3
Cover and cook on low for 8 hours or on high for 4 hours. The longer it cooks, the more flavorful the broth will be.
4
About 30 minutes before serving, prepare the rice noodles according to package directions. Drain and set aside.
5
If desired, pan-fry the tofu until golden brown and crispy. This adds texture. You can also add the tofu directly to the slow cooker in the last 30 minutes to warm it through.
6
Strain the broth through a fine-mesh sieve or cheesecloth to remove the solids. Discard the solids.
7
To assemble the pho, divide the cooked rice noodles among bowls. Top with tofu, bean sprouts, basil, mint, cilantro, and green onions.
8
Ladle the hot broth over the noodles and tofu.
9
Serve immediately with lime wedges, sriracha, and hoisin sauce, if desired.

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My Notes

Nutrition Information

Nutrition per serving (500g)

385 kcal / 1611 kJ

Carbs

51g

20% of RDA

Fat

12g

17% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

7 g

8% of RDA

Sodium

1350 mg

59% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a richer flavor, lightly toast the star anise and cinnamon stick in a dry pan for a few minutes before adding them to the slow cooker.

You can add other vegetables to the broth, such as carrots or celery, for extra depth of flavor.

Adjust the amount of soy sauce (or tamari) and maple syrup to your liking. Taste the broth before serving and add more seasoning as needed.

If you don't have a slow cooker, you can simmer the broth on the stovetop for at least 1 hour.

Make sure to press your tofu well to remove excess water before pan-frying or adding it to the slow cooker. This will help it absorb more flavor.

For extra depth, char the onion and ginger slices before adding them to the slow cooker. This can be done by placing them under a broiler or directly on a gas stovetop burner until slightly blackened.