Vegetarian Pho (Vietnamese Noodle Soup) Recipe

Name: Vegetarian Pho (Vietnamese Noodle Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Broth:; 10 cups vegetable stock; 1 onion, peeled and halved; 1/4 cup soy sauce; 8 cloves garlic, coarsely chopped; 2 (3 inch) cinnamon sticks; 2 teaspoons ground ginger; 2 pods star anise; 2 bay leaves; Soup:; 1 (16 ounce) package thin rice noodles (such as Thai Kitchen(R)); 2 tablespoons vegetable oil, or as needed; 2 (14 ounce) packages firm tofu, drained and cut into 1/4-inch slices; 8 ounces enoki mushrooms; 4 scallions, thinly sliced; 1/2 cup coarsely chopped cilantro; 1 lime, cut into wedges; 2 jalapeno peppers, sliced into rings; 1/4 cup mung bean sprouts; 1/4 cup Thai basil leaves, torn into bite-size pieces

Servings: persons

Broth:
10 cups vegetable stock
1 onion, peeled and halved
1/4 cup soy sauce
8 cloves garlic, coarsely chopped
2 (3 inch) cinnamon sticks
2 teaspoons ground ginger
2 pods star anise
2 bay leaves
Soup:
1 (16 ounce) package thin rice noodles (such as Thai Kitchen(R))
2 tablespoons vegetable oil, or as needed
2 (14 ounce) packages firm tofu, drained and cut into 1/4-inch slices
8 ounces enoki mushrooms
4 scallions, thinly sliced
1/2 cup coarsely chopped cilantro
1 lime, cut into wedges
2 jalapeno peppers, sliced into rings
1/4 cup mung bean sprouts
1/4 cup Thai basil leaves, torn into bite-size pieces

1
Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.
2
Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.
3
Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.
4
Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth.
5
Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Broth:, 10 cups vegetable stock, 1 onion, peeled and halved, 1/4 cup soy sauce, and more.

Yes, Vegetarian Pho (Vietnamese Noodle Soup) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Pho (Vietnamese Noodle Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions