Vegetarian Pho (Vietnamese Noodle Soup)

Name: Vegetarian Pho (Vietnamese Noodle Soup)
Prep time: 30 min
Cook time: 64 min
Total time: 94 min
Ingredients: 10 cups vegetable stock; 1 onion, peeled and halved; 0.25 cup soy sauce; 8 cloves garlic, coarsely chopped; 2 (3 inch) cinnamon sticks; 2 teaspoons ground ginger; 2 pods star anise; 2 bay leaves; 1 (16 ounce) package thin rice noodles (such as Thai Kitchen®); 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; 0.5 cup coarsely chopped cilantro; 1 lime, cut into wedges; 2 jalapeno peppers, sliced into rings; 0.25 cup mung bean sprouts; 0.25 cup Thai basil leaves, torn into bite-size pieces

4.9

(15)

12 Reviews

9 Photos

A vegetarian version of this tasty Vietnamese noodle soup.

Submitted by Annette Marcelo

Updated on August 15, 2022

close up view of Vegetarian Pho (Vietnamese Noodle Soup) in bowls, garnished with fresh herbs and jalapeño slices

Prep Time:

30 mins

Cook Time:

1 hr 4 mins

Total Time:

1 hr 34 mins

Servings:

Yield:

6 bowls

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Ingredients

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Original recipe (1X) yields 6 servings

Broth:

10 cups vegetable stock
1 onion, peeled and halved
¼ 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®)
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
½ cup coarsely chopped cilantro
1 lime, cut into wedges
2 jalapeno peppers, sliced into rings
¼ cup mung bean sprouts
¼ cup Thai basil leaves, torn into bite-size pieces

Directions

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.
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.
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.
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.
Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.

Editor's Note:

The directions for preparing the rice noodles are based on the particular brand mentioned. Follow instructions on the package if using a different brand.

27 home cooks made it!

Nutrition Facts (per serving)

483	Calories
13g	Fat
78g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 483
% Daily Value *
Total Fat 13g	16%
Saturated Fat 2g	10%
Sodium 1209mg	53%
Total Carbohydrate 78g	28%
Dietary Fiber 5g	18%
Total Sugars 3g
Protein 17g	33%
Vitamin C 13mg	14%
Calcium 530mg	41%
Iron 9mg	51%
Potassium 535mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.