Rating: 5 stars
14 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A vegetarian version of this tasty Vietnamese noodle soup.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • 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.

Nutrition Facts

483 calories; protein 16.6g; carbohydrates 77.7g; fat 12.6g; sodium 1208.8mg. Full Nutrition