vegan noodle soup

Vegan Pho — The Most Deeply Fragrant Authentic Vietnamese Noodle Soup You Will Ever Make

pho recipe vegan

There are soups that warm you from the outside in. And then there are soups like this Vegan Pho — the kind that fills the kitchen with a fragrance so complex, so deeply spiced, so impossibly layered with star anise and cinnamon and charred ginger and clove, that everyone in the house arrives in the kitchen before you have called them, drawn by a smell that is ancient and comforting and unlike anything else in the world of soup. This is that bowl. The one that makes a broth so clear and so deeply flavorful that every spoonful delivers something new — a whisper of warming spice here, a hit of fresh ginger there, the clean brightness of the soy and the depth of the charred onion beneath it all. The one that makes every shop-bought, restaurant pho taste like a pale approximation of what pho is actually supposed to be. The one that proves, definitively, that the soul of this extraordinary dish is in the broth — and that a great vegan broth, made with patience and the right aromatics, is equal in every meaningful way to the original.

This recipe builds the broth the traditional way — charring onion and ginger directly over a flame or under a broiler until blackened and caramelized, toasting whole spices until fragrant, and simmering everything long and slowly with mushrooms, vegetable stock, and soy sauce into a broth that is crystal clear, deeply fragrant, and as close to the Vietnamese original as any plant-based kitchen can achieve. Served over fresh rice noodles with crispy tofu, bean sprouts, fresh herbs, lime, and chilli, this vegan pho is the complete, deeply satisfying bowl that Vietnamese food has always promised.

What makes this recipe so outstanding is the charring step — blackening the onion and ginger before adding them to the pot is not optional and not merely decorative. It is the technique that gives authentic pho its distinctive smokiness and its beautiful golden-amber color, and it is what separates a genuinely great pho broth from a merely spiced vegetable soup.

This recipe is 100% vegan, naturally gluten-free when made with tamari, takes about 90 minutes of mostly unattended simmering, and produces a pho so deeply fragrant and so thoroughly satisfying that it earns a permanent place at the center of every cold-weather dinner rotation.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
20 mins75 mins95 mins4~410 kcal

Ingredients

For the Pho Broth

  • 2 large onions, halved (unpeeled)
  • 1 large hand of fresh ginger (about 10cm), halved lengthways (unpeeled)
  • 8 cups (2 litres) good-quality vegetable stock
  • 4 cups (1 litre) water
  • 6 dried shiitake mushrooms (adds deep umami)
  • 1 cinnamon stick
  • 4 star anise
  • 4 whole cloves
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 3 tbsp soy sauce or tamari
  • 1 tbsp sugar (rock sugar or brown sugar)
  • Salt to taste

For the Crispy Tofu

  • 400g extra firm tofu, pressed and sliced into slabs
  • 2 tbsp neutral oil
  • 2 tbsp soy sauce or tamari
  • 1 tsp sesame oil

For the Noodles

  • 300g dried flat rice noodles (banh pho noodles, 3–5mm wide)

For the Toppings (Fresh Table)

  • 2 cups (100g) fresh bean sprouts
  • Large bunch of fresh Thai basil
  • Large bunch of fresh cilantro
  • 4–6 spring onions, thinly sliced
  • 2 fresh red chillies, thinly sliced
  • 2 limes, cut into wedges
  • Hoisin sauce (for serving)
  • Sriracha or chilli oil (for serving)

Instructions

  1. Char the onion and ginger. This step is the heart of authentic pho. Place the onion halves and ginger cut-side down directly over a gas flame, on a dry cast iron skillet over high heat, or under a hot broiler. Char until the cut surfaces are deeply blackened — not just browned, but genuinely blackened and caramelized in patches. This takes 5–8 minutes over a flame or 8–10 minutes under a broiler. The charred exterior is what gives the broth its distinctive smokiness, depth, and golden color.
  2. Toast the spices. In a dry skillet over medium heat, toast the cinnamon stick, star anise, cloves, coriander seeds, and fennel seeds for 2–3 minutes, stirring frequently, until deeply fragrant. Remove from the heat immediately when they smell toasted — they can burn quickly.
  3. Build the broth. In a large pot, combine the charred onion and ginger, toasted spices, dried shiitake mushrooms, vegetable stock, and water. Bring to a boil over high heat, then reduce to a gentle simmer. Add the soy sauce and sugar. Simmer uncovered for 60–75 minutes, skimming any foam from the surface occasionally. The broth should be fragrant, golden-amber in color, and deeply flavored.
  4. Strain the broth. Strain the broth through a fine mesh sieve or cheesecloth-lined colander into a clean pot, discarding the solids. Taste and adjust seasoning — add more soy sauce for umami, more sugar for balance, or salt to taste. Keep warm over low heat.
  5. Cook the tofu. While the broth simmers, press the tofu and slice into slabs about 1cm thick. Heat the neutral oil in a skillet over medium-high heat. Add the tofu in a single layer and cook without disturbing for 4–5 minutes until deep golden on one side. Flip and cook another 3–4 minutes on the second side. Add the soy sauce and sesame oil to the pan and cook for 1 more minute until the tofu is glazed and caramelized. Remove from the pan.
  6. Cook the noodles. Prepare the rice noodles according to their package instructions — most require soaking in hot water for 5–8 minutes until tender and pliable. Drain and divide between four large, deep bowls.
  7. Assemble. Ladle the hot broth generously over the noodles in each bowl — be very generous, pho is meant to be a deeply brothy soup. Arrange slices of crispy tofu on top. Bring the bowl to the table immediately alongside the fresh toppings.
  8. Serve with the table spread. Arrange the bean sprouts, Thai basil, cilantro, spring onions, chilli, lime wedges, hoisin sauce, and sriracha on a plate or board in the center of the table. Each person adds their own toppings directly to their bowl — this is the essential, communal experience of eating pho.

Pro Tips

  • Do not skip or rush the charring — this is the single most important technique in the recipe. The charred surface of the onion and ginger is what gives pho its color, its smokiness, and its depth. Pale-golden charring is not enough; genuine blackening in patches is what is needed.
  • Toast the spices until they smell fragrant — the volatile aromatic compounds in star anise, cinnamon, and clove are activated by dry heat, and the spices added raw contribute far less flavor than toasted ones. A few minutes in a dry pan makes an enormous difference.
  • Simmer gently, not rapidly — a rolling boil clouds the broth and extracts bitter flavors from the aromatics. A gentle simmer produces the clear, delicate, deeply fragrant broth that pho is famous for.
  • Season at the end — the broth reduces slightly during simmering and concentrates. Always taste after straining and season from there rather than seasoning heavily at the start.
  • Serve everything blazing hot — pho bowls should be warmed before serving and the broth should be at a full simmer when ladled. A warm bowl of pho cools very quickly; a scalding bowl stays perfect for much longer.

The Story of Pho

Pho is Vietnam’s most iconic dish and one of the most recognizable soups in the world — a bowl of clear, fragrant broth, rice noodles, and toppings that originated in northern Vietnam in the early twentieth century and has since spread across the Vietnamese diaspora to become a global phenomenon. Its origins are contested: some food historians trace it to the French pot-au-feu brought to Vietnam during the colonial period, others to Chinese noodle soups already present in the north, and most likely it emerged from a confluence of both influences adapted to local Vietnamese ingredients and technique. The name itself may derive from the French “feu” (fire), the Cantonese “fun” (rice noodles), or simply be the Vietnamese word for the dish. What is undisputed is the centrality of the broth — pho cooks prize their broth above all else, simmering bones and aromatics for hours to produce the clear, intensely flavored liquid that is the dish’s soul, and the best pho shops in Vietnam often use stocks that have been simmering continuously for days. The vegan version honors this tradition by investing the same care and patience in a plant-based broth — the result is not a compromise but a genuine reimagining that proves the soul of pho was always in the aromatics, not the bones.

Flavor Variations

  • Mushroom Pho: Add a mixture of fresh shiitake, oyster, and king oyster mushrooms as the main protein instead of tofu for a deeply umami, earthy version.
  • Spicy Pho: Add 2 dried Thai chillies to the broth during simmering for a version with building, fragrant heat throughout the entire bowl.
  • Lemongrass Pho: Add 2 stalks of bruised lemongrass to the broth for a slightly more citrus-forward, Southeast Asian aromatic profile.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~410 kcal18g62g4g11g

Storage

  • Broth: The strained pho broth keeps in an airtight container in the refrigerator for up to 5 days and freezes beautifully for up to 3 months — make a double batch and freeze in portions for instant pho whenever needed.
  • Noodles: Cook noodles fresh for each serving — pre-cooked rice noodles become sticky and clump together when stored.
  • Tofu: Cooked crispy tofu keeps in the refrigerator for up to 3 days and reheats well in a hot skillet.
  • Meal prep: The broth is the ideal make-ahead element — simmer a large batch, strain, and freeze. On the night of serving, thaw, reheat, cook fresh noodles and tofu, and assemble in minutes.

Frequently Asked Questions

Can I make the broth in an Instant Pot?

Yes — combine all broth ingredients in the Instant Pot, cook on high pressure for 30 minutes, then allow to naturally release for 15 minutes. The result is deeply flavored and extracts beautifully under pressure, though the stovetop version has a slightly cleaner, clearer quality.

Where do I find banh pho noodles?

Flat rice noodles for pho are available in most Asian grocery stores and increasingly in the international aisle of larger supermarkets. Look for dried flat rice noodles labeled banh pho or rice stick noodles, 3–5mm wide. Vermicelli rice noodles are too thin; wide flat rice noodles (the kind used for pad see ew) are too wide.

Why is my broth cloudy?

A cloudy pho broth is almost always caused by boiling too vigorously. The broth should simmer gently with just small bubbles breaking the surface. Reduce the heat if the broth is boiling and skim the foam carefully in the first 15 minutes of cooking.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more addictive vegan snack and appetizer recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

January 14, 2026 by All Recipes Dinner 0

Vegan Peanut Satay Ramen — The Richest Most Deeply Flavored Plant-Based Ramen You Will Make All Year

vegan peanut satay ramen

There are bowls of ramen and then there are bowls of ramen like this one — the kind where the broth is so rich and so deeply layered in flavor that you stop after the first spoonful and take stock of what just happened, because the flavor is more complex and more satisfying than you were prepared for: the peanut butter round and roasty, the coconut milk creamy and faintly sweet, the soy sauce savory and deep, the ginger sharp and clean, the lime bright and cutting, and underneath all of it a long-simmered base note of toasted sesame, garlic, and chilli that holds the whole composition together like a root system holds a tree. This Vegan Peanut Satay Ramen is built from that broth — a peanut satay broth that is genuinely one of the most satisfying things you will cook this year, in a bowl of any kind — and surrounded by everything a great bowl of ramen should have: springy, chewy noodles that have been cooked separately and added just before serving so they retain their texture; crispy tofu that has been pressed and pan-fried until it is golden and caramelized on every surface and absorbs the broth without going soft; blanched bok choy; a soft-boiled-style vegan egg; a drizzle of chilli oil; and a scatter of spring onion, toasted sesame, and crushed peanuts that adds crunch and freshness to every bite. It is a bowl that satisfies at every level: in flavor, in texture, in the physical warmth and richness it delivers, and in the sheer pleasure of assembling something this beautiful and eating it while it is still steaming hot.

The secret is the aromatic oil blooming technique. The flavor depth in the peanut satay broth comes not from long simmering (this is a fast broth, ready in 20 minutes) but from a technique borrowed from Chinese and Southeast Asian cooking: the aromatics — garlic, ginger, shallots, lemongrass, and dried chilli flakes — are cooked slowly in a generous amount of neutral oil over medium-low heat for 5–6 minutes before the liquids are added. This slow aromatic oil bloom does something that adding aromatics to a water-based liquid cannot: it extracts the fat-soluble flavor compounds from the garlic, ginger, and lemongrass into the oil, producing an aromatic oil that then carries those flavors through every component of the broth. When the coconut milk, vegetable stock, soy sauce, and peanut butter are added to this aromatic oil, they are not combining with raw aromatics — they are combining with oil that is already deeply infused with garlic, ginger, and lemongrass flavor, and that infusion then distributes through the entire broth. The result is a broth where the aromatic depth feels as though it has been building for hours rather than minutes, and where the fat from the coconut milk and peanut butter emulsifies with the aromatic oil into a smooth, unified, deeply savory liquid that is more cohesive than a broth made by simply simmering all the ingredients together from the start. It is the single technique that separates a peanut satay broth that tastes built and complex from one that tastes assembled and flat.

What makes this recipe so outstanding is the layering of umami across multiple sources — soy sauce, miso paste (white miso, stirred in at the very end off the heat to preserve its probiotic content and its fresh, slightly fermented brightness), toasted sesame oil (added also off the heat, as its volatile flavor compounds evaporate at high temperatures), and a tablespoon of rice vinegar for acidity. Each of these contributes a different kind of savory depth: the soy sauce is deep and salty and straightforward; the miso is rounded and slightly funky and adds a fermented complexity that no other ingredient replicates; the sesame oil is aromatic and nutty and adds a richness that coats the palate; and the rice vinegar’s acidity brightens and sharpens everything, preventing the broth from becoming heavy or one-dimensional despite its richness. The peanut butter itself — natural, unsweetened, stirred until smooth — adds creaminess and the roasted nuttiness of the satay tradition; together with the coconut milk it produces a broth that is thick enough to coat the back of a spoon without being heavy, rich without being cloying, and savory without being simply salty.

This recipe is 100% vegan, naturally dairy-free, and produces a bowl of ramen that is so satisfying and so professionally composed that it belongs on the menu of a serious noodle restaurant.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
20 mins25 mins45 mins4 servings~620 kcal

Ingredients

For the Crispy Tofu

  • 400g (14oz) extra-firm tofu, pressed for at least 30 minutes (or overnight in the refrigerator)
  • 2 tbsp cornstarch
  • 1 tbsp soy sauce or tamari
  • 1 tbsp neutral oil
  • ¼ tsp garlic powder
  • ¼ tsp smoked paprika
  • Pinch of black pepper

For the Aromatic Oil Base

  • 3 tbsp neutral oil (sunflower or canola)
  • 6 cloves garlic, finely minced
  • 1 tbsp fresh ginger, finely grated (approximately a 2cm / ¾ inch piece)
  • 2 shallots (or ½ small red onion), finely diced
  • 1 stalk lemongrass, outer layers removed, pale inner stalk finely minced (or 1 tsp lemongrass paste — a worthwhile shortcut)
  • 1–2 tsp dried red chilli flakes (adjust to heat preference — 1 tsp for mild, 2 tsp for a broth with noticeable heat)
  • 1 tbsp tomato paste

For the Peanut Satay Broth

  • 1 can (400ml / 14oz) full-fat coconut milk
  • 3 cups (720ml) good-quality vegetable stock
  • ⅓ cup (85g) natural peanut butter (smooth, unsweetened — the only type of peanut butter that works here; commercial peanut butter with added sugar makes the broth too sweet)
  • 3 tbsp soy sauce or tamari (plus more to taste)
  • 1 tbsp rice vinegar
  • 1 tbsp coconut sugar or brown sugar
  • 2 tsp toasted sesame oil (added off the heat)
  • 2 tbsp white miso paste (added off the heat — stir in after removing from the burner)
  • Juice of 1 lime (added off the heat)

For the Ramen Bowls

  • 4 portions (approximately 400g total dry) ramen noodles, soba noodles, or rice noodles (cooked according to package directions, drained, and rinsed briefly with cold water to stop cooking)
  • 2 heads baby bok choy, halved lengthwise and briefly blanched in boiling water for 60 seconds
  • 4 vegan soft-boiled eggs (marinated tofu eggs — see Pro Tips; optional but highly recommended)
  • Chilli oil or sambal oelek, for drizzling
  • 4 spring onions (scallions), finely sliced
  • 2 tbsp toasted sesame seeds
  • ½ cup (70g) roasted peanuts, roughly crushed
  • Fresh coriander leaves (cilantro), for scattering
  • Lime wedges, for squeezing

Instructions

  1. Press and prepare the tofu. Press the tofu by wrapping it in a clean kitchen towel and placing a heavy pan or a stack of books on top for at least 30 minutes. The more liquid is removed, the crispier the tofu will become. Once pressed, cut into approximately 2cm (¾ inch) cubes. In a bowl, toss the tofu cubes with the cornstarch, soy sauce, garlic powder, smoked paprika, and black pepper until evenly coated.
  2. Fry the tofu. Heat the oil in a large non-stick frying pan or cast iron skillet over medium-high heat until shimmering. Add the tofu in a single layer — do not crowd the pan; cook in two batches if needed. Cook for 3–4 minutes per side without moving, until each side is deep golden and crispy. The tofu is ready to flip when it releases cleanly from the pan without sticking. Set aside on a plate.
  3. Make the aromatic oil base. In a large saucepan or Dutch oven, heat the 3 tablespoons of neutral oil over medium-low heat. Add the minced garlic, grated ginger, diced shallots, and minced lemongrass. Cook, stirring frequently, for 5–6 minutes over medium-low heat — the aromatics should sizzle gently and become soft, fragrant, and lightly golden but not brown. Add the chilli flakes and tomato paste and stir for 60 seconds until the tomato paste is evenly distributed and beginning to caramelize on the bottom of the pan.
  4. Build the broth. Increase the heat to medium. Pour in the coconut milk and vegetable stock and stir thoroughly to combine with the aromatic base. Whisk in the peanut butter until fully dissolved — it will integrate smoothly into the warm liquid within 60 seconds of whisking. Add the soy sauce, rice vinegar, and coconut sugar. Bring to a gentle simmer and cook for 12–15 minutes, stirring occasionally, until the broth has deepened slightly in color, thickened marginally, and the flavors have melded. Taste and adjust — more soy sauce for saltiness, more rice vinegar for brightness, more peanut butter for richness.
  5. Finish the broth off the heat. Remove the saucepan from the heat. Stir in the toasted sesame oil, white miso paste (stir until completely dissolved — whisking vigorously helps), and fresh lime juice. The miso and sesame oil must be added off the heat: miso loses its probiotic activity and bright fermented flavor above approximately 70°C (158°F), and sesame oil’s volatile aromatic compounds evaporate rapidly at high heat. Taste the finished broth and adjust one final time.
  6. Cook the noodles and blanch the bok choy. Cook the ramen noodles according to package directions. Drain and rinse briefly with cold water to stop cooking and remove excess starch. Blanch the bok choy halves in a separate small pot of boiling salted water for 60 seconds until just wilted and bright green. Drain.
  7. Assemble the bowls. Divide the noodles among four deep, warmed bowls. Ladle the hot peanut satay broth generously over the noodles — use a ladle and tilt the bowl to let the broth flow under and around the noodles rather than pooling on top. Arrange the crispy tofu cubes, blanched bok choy, and vegan egg (if using) in each bowl. Drizzle with chilli oil. Scatter with sliced spring onions, toasted sesame seeds, crushed peanuts, and fresh coriander. Serve immediately with lime wedges alongside.

Pro Tips

  • Marinated tofu “eggs” for the bowls: Press a block of silken or soft tofu until firm enough to handle, then cut into egg-shaped ovals with a spoon or cookie cutter. Marinate in a mixture of 3 tbsp soy sauce + 1 tbsp rice vinegar + 1 tsp sesame oil + ½ tsp sugar + a pinch of black salt (kala namak, which adds a faint eggy sulfur note) for at least 1 hour, or overnight in the refrigerator. The result is visually striking and has the soft, yielding texture of a soft-boiled egg in the bowl.
  • Use natural peanut butter — commercial peanut butter with added sugar, palm oil, and stabilizers produces a broth that is too sweet, too thick, and has a one-dimensional peanut flavor compared to natural peanut butter, which has a more complex, roasted flavor and a fat content that emulsifies more cleanly into the coconut milk. Stir the natural peanut butter thoroughly before measuring to incorporate the separated oil.
  • Warm your bowls before serving — ramen cools rapidly in a cold bowl. Fill the serving bowls with hot water for 2 minutes before assembling, then pour out the water and dry quickly. A warm bowl keeps the ramen at the right temperature for the full eating experience rather than lukewarm within 3 minutes of serving.
  • Cook the noodles separately and add to the bowls at the last moment — noodles cooked directly in the broth absorb the broth’s liquid and fat, diluting the broth and turning starchy and soft. Cooking noodles separately and adding them to the assembled bowl at the moment of serving preserves both the broth’s consistency and the noodles’ texture.

Satay: The Southeast Asian Street Food That Became a Global Pantry Staple

Satay — the term referring both to the style of grilled, skewered meat sold at street stalls across Southeast Asia and to the peanut-based sauce served alongside it — has one of the most fascinating and most debated etymologies in global food culture. The word is attested in multiple forms (sate in Indonesian and Malay, satay in English) and its origins are contested: some food historians trace it to the Tamil word for flesh (sathai), brought to the Malay Peninsula by South Indian traders; others propose a connection to the Arabic shatta (a type of chilli condiment) or to the Javanese word for skewer. What is less contested is the geography: satay in its best-known form originated in Java and the Indonesian archipelago, where it was sold by street vendors — satay men — who carried portable charcoal grills on shoulder poles and cooked the skewers to order. The Dutch colonial presence in Indonesia brought satay to the Netherlands, where it remains a staple in Indonesian-Dutch restaurants and in the Dutch pantry as pindakaas (peanut butter) sauces used in countless applications. The peanut sauce component — built from ground peanuts, coconut milk, palm sugar, lemongrass, galangal, and shrimp paste in its traditional Indonesian form — traveled separately and further, adapting into the many peanut-based sauces of Thai, Malaysian, and Singaporean cooking, and then into the global fusion cooking of the 1980s and 1990s that put peanut sauce on everything from chicken skewers to pasta to noodle salads. The peanut satay broth in this ramen is a further adaptation: the Indonesian flavor profile (peanut, coconut milk, lemongrass, chilli) translated into a Japanese ramen format, producing a cross-cultural bowl that is unprecedented in either tradition but deeply coherent in flavor.

Flavor Variations

  • Vegan Peanut Satay Ramen with Roasted Sweet Potato: Roast 2 medium sweet potatoes (cubed, tossed with oil and smoked paprika, at 200°C / 400°F for 25 minutes until caramelized) and add to the bowls alongside the tofu for a heartier, more substantial version where the sweet potato’s caramelized sweetness is a natural counterpoint to the savory, slightly spicy broth.
  • Spicy Peanut Satay Ramen with Kimchi: Add 2–3 tablespoons of vegan kimchi to each bowl (alongside or stirred into the broth) for a Korean-Japanese-Southeast Asian fusion bowl where the fermented, spicy, funky kimchi adds a completely different dimension of complexity to the peanut satay base — a combination that sounds unlikely and tastes extraordinary.
  • Peanut Satay Ramen with Mushrooms: Sauté 300g of shiitake or oyster mushrooms in sesame oil with garlic and soy sauce until golden and deeply caramelized, and add to the bowls in place of or alongside the tofu for a version where the mushrooms’ meaty texture and umami depth make the bowl feel even more substantial and more complex.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~620 kcal26g58g7g33g

Storage

  • Broth: The peanut satay broth keeps excellently in the refrigerator for up to 5 days in a sealed container. The flavor deepens and improves over the first 24 hours as the aromatics continue to develop. Reheat gently over medium-low heat, stirring, until smooth — the coconut milk and peanut butter may separate slightly on standing; stirring or whisking while heating re-emulsifies them completely.
  • Tofu: Cooked crispy tofu is best used immediately; it softens in the broth within 20–30 minutes. If making ahead, store the tofu separately and reheat in a dry pan or air fryer at 200°C (400°F) for 5 minutes before serving to restore the crispy exterior.
  • Noodles: Store cooked noodles separately from the broth, tossed with a small amount of sesame oil to prevent sticking, in the refrigerator for up to 2 days. Reheat in hot water for 60 seconds or add directly to the hot broth and allow 1–2 minutes for the noodles to warm through.
  • Full assembled bowls: Do not store assembled bowls — the noodles absorb the broth and become swollen and soft. Store all components separately and assemble fresh each time.

Frequently Asked Questions

Can I use almond butter or sunflower seed butter instead of peanut butter?

Yes — almond butter produces a slightly milder, more delicate broth with a creamier mouthfeel than peanut butter and is an excellent alternative for those with peanut allergies. The satay character is less pronounced (satay is specifically a peanut sauce tradition) but the broth is still deeply flavored and satisfying. Sunflower seed butter produces a more neutral broth that is a good allergy-friendly option but requires an additional tablespoon of soy sauce and a pinch more salt to compensate for the milder flavor. Do not use cashew butter — it is too mild and too sweet for this application.

How do I make this gluten-free?

Substitute tamari for all soy sauce (tamari is brewed without wheat and is naturally gluten-free); use rice noodles or certified gluten-free ramen noodles in place of standard ramen noodles (which contain wheat); and check the miso paste label — white miso is traditionally made with rice koji and is often gluten-free, but some brands contain barley or wheat, so verify before using. With these substitutions, the recipe is fully gluten-free.

My broth is too thick — how do I thin it?

Add additional vegetable stock a quarter cup at a time, stirring and tasting after each addition, until the desired consistency is reached. The broth thickens further as it cools; if making ahead and reheating, add 3–4 tablespoons of stock or water while reheating and stir to incorporate. The ideal broth consistency is thick enough to coat the noodles lightly and leave a visible film on the back of a spoon, but thin enough to ladle easily and drink comfortably from the bowl.

Can I use store-bought ramen noodles (the instant kind)?

Yes — discard the flavoring packets and use only the noodles, which are typically pre-cooked and need only 2–3 minutes of boiling. They are a completely acceptable shortcut and produce a ramen bowl that is 90% as good as one made with fresh ramen noodles, with a fraction of the sourcing difficulty. For the best result, cook them slightly under the package time (they will absorb heat from the hot broth in the bowl) and rinse briefly after cooking.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more addictive vegan snack and appetizer recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

January 6, 2026 by All Recipes Desserts 0

Vegan Balinese Laksa — The Most Aromatic Plant-Based Noodle Soup You Will Make All Week

balinese laksa

There are noodle soups that warm you. And then there are noodle soups like this Vegan Balinese Laksa — the kind that fills the kitchen with the most extraordinary aroma of toasted lemongrass, galangal, and kaffir lime as the spice paste blooms in hot oil, that pours into the bowl a deeply golden, coconut-rich broth of such extraordinary fragrance and complexity that it stops you before the first spoonful and makes you simply breathe it in for a moment. This is that laksa. The one that transports you. The one that makes every other noodle soup taste straightforward by comparison. The one that proves plant-based cooking is not about simplifying cuisine but about honoring it entirely.

Laksa is one of the great noodle soups of Southeast Asia — a preparation of such extraordinary depth and aromatic complexity that it has become beloved far beyond its regional origins, with regional variations found throughout Malaysia, Singapore, Indonesia, and beyond. Balinese laksa draws on the island’s distinctive spice tradition — richer in fresh aromatics, warmer in spice, and more coconut-forward than many other regional versions — producing a soup that is simultaneously lighter and more fragrant than the heavier Malay laksa styles.

This vegan version builds the characteristic aromatic laksa paste from scratch using lemongrass, galangal, shallots, garlic, candlenuts, and chili, simmered in rich coconut milk into a broth of extraordinary richness and depth, served over rice noodles with crispy tofu, bean sprouts, and fresh herbs that bring lightness and contrast to the deeply savory, fragrant broth.

What makes this laksa so outstanding is the paste — making it from scratch rather than using a commercial laksa paste produces a broth of dramatically superior freshness and complexity, with each aromatic contributing its specific character to the whole rather than the homogenized, preservative-tinged flavor of any jar.

This recipe is 100% vegan, naturally gluten-free when made with tamari, ready in about 50 minutes, and absolutely magnificent served immediately while the broth is at its most fragrant and the noodles are perfectly tender.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
20 mins30 mins50 mins4~480 kcal

Ingredients

For the Laksa Paste

  • 3 stalks lemongrass, white part only, roughly chopped
  • 3cm piece galangal or fresh ginger, peeled and roughly chopped
  • 4 shallots, roughly chopped
  • 4 cloves garlic
  • 3 dried red chilies, soaked in hot water for 10 minutes (or 1 tsp chili flakes)
  • 4 candlenuts or macadamia nuts (for body and richness)
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • 1 tsp shrimp paste substitute — use 1 tbsp white miso + 1 tsp soy sauce
  • 2 tbsp neutral oil for blending the paste

For the Laksa Broth

  • 2 cans (800ml) full-fat coconut milk
  • 2 cups (480ml) vegetable broth
  • 2 kaffir lime leaves
  • 1 tsp sugar or maple syrup
  • 1 tbsp soy sauce or tamari
  • Salt to taste
  • 1 tbsp lime juice (added at the very end)

For the Toppings and Noodles

  • 300g dried rice noodles, cooked according to package instructions
  • 400g firm tofu, pressed, cubed, and pan-fried until golden
  • 2 cups (200g) bean sprouts
  • 4 spring onions, thinly sliced
  • ½ cup (30g) fresh cilantro, roughly chopped
  • Fresh mint leaves
  • 2 limes, cut into wedges
  • Chili oil or fresh sliced chili for heat

Optional Toppings

  • Crispy fried shallots scattered over the top
  • Vegan fish sauce substitute (soy sauce with nori) for extra depth
  • Sliced cucumber for freshness
  • Hard set tofu scramble as an egg substitute

Instructions

  1. Make the laksa paste. Place the lemongrass, galangal, shallots, garlic, soaked chilies, candlenuts, turmeric, coriander, cumin, miso mixture, and oil in a food processor or blender. Blend for 2–3 minutes, scraping down the sides repeatedly, until a smooth, fragrant paste forms. The paste should be completely smooth with no large fibrous pieces remaining — particularly important for the lemongrass which can remain stringy if under-processed.
  2. Cook the paste. Heat a large, wide pot over medium heat. Add the laksa paste directly to the dry pot and cook for 5–6 minutes, stirring continuously, until the paste has darkened slightly, the oil has begun to separate around the edges, and the kitchen smells extraordinarily fragrant. This cooking step is essential — raw paste produces a harsh, unintegrated flavor; properly cooked paste produces depth and sweetness.
  3. Build the broth. Add both cans of coconut milk and the vegetable broth to the cooked paste. Add the kaffir lime leaves, sugar, and soy sauce. Stir well to combine. Bring to a gentle simmer — not a vigorous boil, which can cause coconut milk to separate — and cook for 15 minutes, stirring occasionally, until the broth has deepened in color and aroma and the flavors have fully integrated.
  4. Prepare the toppings. While the broth simmers, prepare the noodles according to package instructions, pan-fry the cubed tofu until golden and crispy on all sides, and arrange all toppings in individual bowls or on a large platter for table-side serving.
  5. Finish the broth. Remove and discard the kaffir lime leaves. Add the lime juice and taste the broth — adjust with additional soy sauce for saltiness, lime for acidity, sugar for sweetness, or chili oil for heat. The broth should taste deeply complex, fragrant, slightly sweet, and warmly spiced with a pronounced coconut richness.
  6. Assemble and serve. Divide the cooked noodles between warmed bowls. Ladle the hot laksa broth generously over the noodles. Top with the crispy tofu, bean sprouts, spring onions, fresh cilantro, and mint. Serve immediately with lime wedges, chili oil, and extra soy sauce alongside for individual seasoning at the table.

Pro Tips

  • Blend the paste until genuinely smooth — lemongrass is fibrous and requires extended blending to break down completely. Stopping before the paste is truly smooth produces a stringy, unpleasant texture in the finished broth.
  • Cook the paste until the oil separates — this signals that the water content has cooked off and the aromatic compounds have been properly released and concentrated. It is the moment the paste transforms from raw and harsh to sweet, complex, and fragrant.
  • Simmer the broth gently — vigorous boiling causes coconut milk to separate into grainy curds rather than remaining as a smooth, silky emulsion. Keep the heat at the lowest simmer that maintains gentle movement.
  • Add lime juice at the very end off the heat — citrus added during cooking loses its bright, volatile aromatic compounds rapidly and contributes only sourness without fragrance.
  • Prepare everything before serving — laksa is a last-minute assembly dish. Have the noodles cooked, the tofu ready, and all toppings prepared before the broth is finished so everything can be assembled and served at its best temperature.

The Story of Laksa

Laksa is one of the most iconic dishes of the Malay Archipelago — a noodle soup of extraordinary regional diversity that reflects the layered cultural and culinary history of Southeast Asia. The word laksa is believed to derive either from the Sanskrit word for “many” (referring to the many ingredients in the dish) or from the Persian word for “noodle,” reflecting the complex trading history of the region that brought Persian, Indian, Chinese, and indigenous Malay influences into contact over centuries of maritime trade.

Balinese laksa — sometimes called Soto Bali or Balinese soto — reflects the distinct culinary character of Bali, where Hindu cultural traditions have shaped a cuisine that is simultaneously richer in fresh aromatics and more vibrant in spice than much of the surrounding Indonesian archipelago. Balinese cooking places extraordinary emphasis on fresh spice pastes called basa gede or bumbu Bali — complex mixtures of lemongrass, galangal, shallot, garlic, candlenut, and chili that form the aromatic foundation of virtually every significant dish in the tradition.

This vegan version replaces the traditional shrimp paste with a combination of white miso and soy sauce that replicates its fermented, deeply savory character without any animal products, and omits any animal protein in favor of crispy tofu that absorbs the extraordinary laksa broth beautifully during the brief time it spends in the bowl before the first spoonful.

Flavor Variations

  • Extra Spicy Laksa: Add additional dried chilies to the paste and finish with a generous drizzle of chili oil at serving for a version with serious building heat.
  • Tempeh Laksa: Replace the crispy tofu with pan-fried tempeh for a meatier, earthier protein with a nuttier flavor that pairs particularly well with the coconut broth.
  • Mushroom Laksa: Add a handful of shiitake or king oyster mushrooms to the broth during the final 5 minutes of simmering for extra umami depth and a more substantial broth.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~480 kcal18g52g5g24g

Storage

  • Broth only: The laksa broth stores beautifully in the refrigerator for up to 4 days and freezes well for up to 3 months — store separately from the noodles and toppings and assemble fresh each time.
  • Noodles: Store cooked noodles separately, tossed with a tiny drizzle of oil to prevent sticking, for up to 2 days.
  • Do not store assembled: Assembled laksa should not be stored — the noodles absorb the broth and become bloated and mushy. Always store components separately and assemble fresh.
  • Laksa paste: The raw laksa paste stores in the refrigerator for up to 1 week and freezes beautifully for up to 3 months — freeze in tablespoon-sized portions for easy single-serving use.

Frequently Asked Questions

Can I use store-bought laksa paste instead of making from scratch?

Yes — several brands produce vegan laksa paste that works well as a shortcut, reducing the total cooking time significantly. Check the label carefully as many commercial laksa pastes contain shrimp paste. Use approximately 3–4 tablespoons in place of the homemade paste.

What can I use instead of galangal?

Fresh ginger is the most widely available substitute and produces a good result with a slightly sharper, less piney flavor than galangal. Use the same quantity. Galangal is available fresh or frozen at Asian grocery stores and is worth seeking out for the most authentic flavor.

What are kaffir lime leaves and where do I find them?

Kaffir lime leaves are the aromatic leaves of the kaffir lime tree, with a distinctive citrusy, slightly floral fragrance that is impossible to replicate with any substitute. They are available fresh or frozen at Asian grocery stores and many health food stores. If unavailable, add extra lime zest to the broth, though the character will be different.

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June 30, 2022 by All Recipes Dinner 0