There’s nothing quite like a steaming, fragrant bowl of Pho to warm you from the inside out. This Vietnamese noodle soup is the ultimate comfort food, but finding a truly satisfying vegetarian version can be a challenge. Traditional Pho relies on a long-simmered beef broth for its depth, but this quick and clever recipe builds a rich, savory broth in just 15 minutes! We’re using hearty seitan for a wonderfully ‘meaty’ texture, fresh noodles, and a handful of classic aromatics to create a delicious, soul-soothing soup that’s perfect for any night of the week. It may not be traditional, but it’s guaranteed to hit the spot!
Ingredients
• Serves 4
• 5 cups / 1.2 L water
• 2 tsp / 10 ml fresh or bottled minced ginger
• ¼ cup / 60 ml hoisin sauce
• 1 tsp / 5 ml chili paste, or to taste
• 1 bunch scallions, minced
• 4 oz / 115 g seitan, cut into strips
• 6 oz / 170 g fresh flat rice noodles
• 2 tbsp / 30 ml tamari or soy sauce
• 2 tbsp / 30 ml freshly squeezed lime juice
• 2 tbsp / 30 ml dark miso paste
• 1 tsp / 5 ml toasted sesame oil
• ¾ cup / 75 g fresh bean sprouts
• ¼ cup / 15 g chopped fresh cilantro
Instructions
1. In a large pot, bring the water to a boil over high heat. Add the ginger, hoisin sauce, chili paste, and half of the minced scallions. Reduce the heat to low and let the broth simmer for 15 minutes to allow the flavors to meld.
2. Stir in the seitan strips, fresh rice noodles, tamari, and lime juice. Continue to simmer gently.
3. To avoid destroying the miso’s delicate flavor, temper it first. Remove about ½ cup of the hot broth to a small bowl. Whisk in the miso paste until it’s completely smooth, then pour the mixture back into the main pot.
4. Stir in the toasted sesame oil and fresh bean sprouts. Simmer for another 3 minutes, just until the sprouts are slightly tender but still have a crunch.
5. To serve, ladle the soup into four large bowls. Garnish generously with the remaining fresh scallions and chopped cilantro. Serve immediately.
Nutritional Information
• Serves: 4 | Calories: 350kcal | Protein: 20g | Fat: 8g | Carbohydrates: 45g (This is an estimate and can vary based on used.)
Pro Tips
• If you can’t find fresh rice noodles, use dried ones (cooked according to package directions) or even linguine for a delicious alternative.
• Feel free to swap the seitan with firm tofu (pan-fried first for best texture) or a vegetarian ‘beef’ strip product.
• For a deeper, more complex broth, toast a star anise and a cinnamon stick in the dry pot for a minute before adding the water.
• Set up a toppings bar with extra lime wedges, fresh Thai basil leaves, sliced jalapeños, and sriracha so everyone can customize their bowl.
FAQ
Q: Can I make this vegetarian pho with tofu instead of seitan
A: Absolutely! For the best texture, use firm or extra-firm tofu. Press it to remove excess water, cut it into strips, and pan-fry until golden before adding it to the soup. This gives it a wonderful, chewy texture that holds up well in the broth.
Q: How can I make this pho recipe gluten-free
A: To make this pho gluten-free, use certified gluten-free tamari, hoisin sauce, and chili paste. Most importantly, you must replace the seitan, which is made from wheat gluten. Pan-fried tofu is an excellent gluten-free protein substitute for this recipe.
Q: How do I store and reheat leftover vegetarian pho
A: For best results, store the broth separately from the noodles and fresh toppings in an airtight container in the refrigerator for up to 3 days. Noodles can become mushy if left soaking. Reheat the broth on the stove until simmering, then pour over noodles and fresh garnishes in a bowl to serve.
Q: How can I make the vegetarian pho broth even more flavorful
A: For a deeper, more complex broth, toast a star anise and a cinnamon stick in the dry pot for a minute until fragrant before adding the water. Adding a few dried shiitake mushrooms to the simmering broth will also add a rich, savory umami flavor.
