There’s nothing quite like a steaming, aromatic bowl of Pho to warm you from the inside out. This vegetarian version captures all the complex, soul-soothing flavors of the Vietnamese classic without the meat. We’ve built a deeply savory broth using dried shiitake mushrooms, charred aromatics, and a perfect blend of spices that will rival any traditional recipe. Get ready to customize your bowl and slurp your way to happiness!
Ingredients
• For the Fragrant Broth
• 6 cups (1440 ml) / 1.4 L low-sodium vegetable broth
• 8 cups (1920 ml) / 1.9 L water
• 3 large shallots, sliced
• ½ cup / 15 g (0.53 oz) dried shiitake mushrooms
• 10 cloves garlic, peeled and crushed
• 3 Tbs / 45 ml (1.5 fl oz) low-sodium soy sauce
• 12 quarter-inch-thick coins fresh ginger
• 1 Tbs / 15 g (0.53 oz) brown sugar
• 1 Tbs / 15 ml rice wine vinegar
• 1 tsp / 5 g (0.18 oz) ground black pepper
• 2 cinnamon sticks
• 2 star anise
• 5–6 fresh basil stems, leaves reserved
• 5–6 cilantro stems, leaves reserved
• For Assembling the Pho
• 8 oz / 225 g pkg. rice noodles
• 8 oz / 225 g pkg. Asian-flavor baked tofu, thinly sliced
• 2 cups / 200 g (7.1 oz) soybean sprouts
• 2 cups / 60 g (2.12 oz) watercress
• 4 green onions, sliced
• ¼ cup / 10 g (0.35 oz) chopped cilantro
• 1 cup / 25 g fresh basil leaves
• 1 lime, cut into wedges
Instructions
1. To make the Broth: In a large stockpot, combine all broth with the 8 cups (1920 ml) of water. Cover the pot and bring to a rolling boil over high heat.
2. Once boiling, reduce the heat to medium-low and let it simmer, covered, for at least 1 hour to allow the flavors to meld together beautifully.
3. Carefully strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the fragrant broth to the stove and keep it warm over low heat.
4. To make the Pho: While the broth is simmering, cook the rice noodles according to package directions. To avoid mushy noodles, drain them just as they become tender and immediately rinse under cold water to stop the cooking process.
5. Divide the cooked noodles among six large soup bowls. Ladle the hot, steaming broth over the noodles.
6. Artfully arrange the sliced tofu, soybean sprouts, watercress, and sliced green onions on top. Serve immediately with a side platter of fresh cilantro, basil leaves, and lime wedges for everyone to customize their own bowl.
Nutritional Information
• Nutrition Information
• Calories: 290
• Protein: 16 g
• Total Fat: 5.5 g
• Saturated Fat: 1 g
• Carbohydrates: 42 g
• Cholesterol: 0 mg
• Sodium: 578 mg
• Fiber: 3 g
• Sugar: 5 g
Pro Tips
• For a deeper, smokier flavor, char the shallots and ginger under a broiler or in a dry cast-iron skillet for a few minutes before adding them to the broth.
• Awaken the spices by toasting the cinnamon sticks and star anise in a dry pan for 1-2 minutes until fragrant before they go into the pot. This releases their essential oils.
• To prevent noodles from clumping, toss them with a tiny bit of sesame oil after rinsing. They will separate easily when you add the hot broth.
• Feel free to add other vegetables like baby bok choy, sliced mushrooms, or shredded carrots. Add them to the bowls raw and let the hot broth cook them slightly.
FAQ
Q: Will the vegetarian broth be as flavorful as traditional beef pho
A: Yes, this broth is designed for deep, complex flavor! The magic comes from dried shiitake mushrooms for umami, charred shallots and ginger for smokiness, and a fragrant blend of star anise and cinnamon. Toasting the spices as suggested in the pro tips will make it even more aromatic and satisfying, rivaling any traditional recipe.
Q: Can I add more protein to this vegetarian pho
A: Absolutely! This recipe already includes protein-rich baked tofu. For an extra boost, consider adding edamame, seared tempeh, or pan-fried king oyster mushrooms. You can also simply increase the amount of tofu to meet your dietary needs.
Q: How should I store leftover vegetarian pho
A: For the best results, store the broth separately from the noodles and toppings in airtight containers in the refrigerator. The broth will keep for up to 4 days. When you’re ready to eat, simply reheat the broth until steaming and pour it over the noodles and toppings. This prevents the noodles from becoming mushy.
Q: Is this vegetarian pho recipe also vegan
A: Yes, as written, this recipe is completely vegan. All ingredients, including the vegetable broth, tofu, and spices, are plant-based. Just be sure to use a low-sodium vegetable broth that does not contain any hidden animal products.
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Vegetarian Pho (Vietnamese Noodle Soup)
Ingredients
Method
- To make the Broth: In a large stockpot, combine all broth with the 8 cups (1920 ml) of water.
- Cover the pot and bring to a rolling boil over high heat.
- Once boiling, reduce the heat to medium-low and let it simmer, covered, for at least 1 hour to allow the flavors to meld together beautifully.
- Carefully strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the fragrant broth to the stove and keep it warm over low heat.
- To make the Pho: While the broth is simmering, cook the rice noodles according to package directions. To avoid mushy noodles, drain them just as they become tender and immediately rinse under cold water to stop the cooking process.
- Divide the cooked noodles among six large soup bowls. Ladle the hot, steaming broth over the noodles.
- Artfully arrange the sliced tofu, soybean sprouts, watercress, and sliced green onions on top.
- Serve immediately with a side platter of fresh cilantro, basil leaves, and lime wedges for everyone to customize their own bowl.
