Vegan Pho with Veggies, Mirin Glazed Tofu and Shiitakes

4 cloves garlic

2 slices of Ginger, diced

Ocean’s Halo Pho Broth

2 tbs. White Miso

1 Star Anise

1 Tbs. Coriander Seeds

1 Cinammon Stick

1 Onion Quartered

1 head Broccoli chopped finely

2 Bok Choy sliced down middle

4 carrots diced diagonal

1 Daikon cut long sticks

6 Shiitakes Mushrooms

1 block Tofu



Cilantro, Mint diced

GARNISH: LIME quartered, MINT, CILANTRO,diced, HOT SAUCE and Serrano Chili sliced long in half.

1 Block Tofu

  • Remove tofu from package and drain well, freeze for at least 1/2 hour to an hour in a sealed container. Remove from freezer and slice.
  • Sauté tofu in cast iron pan turning until browned on both sides, dash of Mirin and reduce to a glaze, add splash Tamari and glaze. Set aside.


    Cook for 7 minutes and rinse, drain and set aside; or according to package time.
    Have your bowls ready


    Heat cast iron, adding grapeseed, a little garlic, add the mushrooms and turn once and a while until they are browned. Add splash Mirin and glaze.

  • Sauté 4 cloves garlic and 2 long slices of Ginger diced
    Add the Onions, and Carrots, sauté for approximately 4 minutes. Add the Cinnamon stick, Star Anise and Coriander, sauté lightly.

    Add the Broth, Miso, and 4 cups of water stir well. Add splash of Tamari, approximately 2-4 Tbs.

    Add the Broccoli and Daikon cook 3 minutes, on medium high, then add the Bok Choy to cook last 5 minutes.

    Garnish bowl first with Noodles, Broth and Veggies, add the tofu and shiitakes, Serrano Pepper sliced long, Lemon Wedge, and most importantly mint and cilantro chopped fine for garnish. Serve with squeeze of lime and Sriracha Hot Chili Sauce.

    The star anise, coriander, mint and cilantro were the key ingredients, and the Ocean’s Halo Pho Broth is excellent. This was the best soup I’ve ever made in my humble opinion. The taste was off the charts! Let me know if you tried it!

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