Go Back
–+ servings
Vegetarian Pho (Vietnamese Noodle Soup) – vegetarian recipe
Stav Kogan

Vegetarian Pho (Vietnamese Noodle Soup)

This vegetarian Pho captures all the complex, soul-soothing flavors of the Vietnamese classic without the meat, featuring a deeply savory broth made from dried shiitake mushrooms, charred aromatics, and a perfect blend of spices.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 serving
Calories: 290
Ingredients Method Nutrition

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 (0.5 fl oz) 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 / 0.88 oz) fresh basil leaves
  • 1 lime, cut into wedges
  • 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.

Method
 

  1. To make the Broth: In a large stockpot, combine all broth with the 8 cups (1920 ml) of water.
  2. Cover the pot and bring to a rolling boil over high heat.
  3. 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.
  4. 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.
  5. 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.
  6. Divide the cooked noodles among six large soup bowls. Ladle the hot, steaming broth over the noodles.
  7. Artfully arrange the sliced tofu, soybean sprouts, watercress, and sliced green onions on top.
  8. Serve immediately with a side platter of fresh cilantro, basil leaves, and lime wedges for everyone to customize their own bowl.

Nutrition

Calories: 290kcalCarbohydrates: 42gProtein: 16gFat: 5.5g

Tried this recipe?

Let us know how it was!