Rating: 4.92 stars
13 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A vegetarian version of this tasty Vietnamese noodle soup.

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Ingredients

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

Directions

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.

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  • 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
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Reviews (8)

Most helpful positive review

Rating: 5 stars
09/24/2017
Vegans rejoice! This is delicious, as good as the best pho restaurant! I couldn't find enoki mushrooms, substituted small brown mushrooms, still good,. Don't substitute the star anise, an important seasoning. This will be on my menu all winter. Mmmmm..... Read More
(9)
13 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/24/2017
Vegans rejoice! This is delicious, as good as the best pho restaurant! I couldn't find enoki mushrooms, substituted small brown mushrooms, still good,. Don't substitute the star anise, an important seasoning. This will be on my menu all winter. Mmmmm..... Read More
(9)
Rating: 5 stars
10/23/2018
I made this as written for the most part with the following exceptions: I chose to add some broccoli and cauliflower because I wanted more veggies. Even though the restaurants do fry the tofu before adding to the soup as the recipe calls for, I personally don’t like the texture; therefore, I skipped the frying step. If you have trouble finding enoki mushrooms, look for an Asian market/grocery in your area. It’s a very common ingredient in Asian cuisines, and an Asian market will have them. Read More
(4)
Rating: 5 stars
01/14/2018
Very good. The broth is very flavorful. It s quite easy to put together. Thank you for the recipe. Read More
(2)
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Rating: 5 stars
01/01/2019
So very delicious, it is one of our favorite dishes. My bf isn't felling well tonight (NYE), I asked him if he'd rather have PHO than the meal that I had intended, he felt better at the very mention of it. Read More
(1)
Rating: 5 stars
04/26/2019
I didn't want to dirty more than the one pot so I cooked the tofu and the peppers with the broth so the tofu was packed with flavor. Also I couldn't find star anise but Asian Five Spice is part star anise so I used that. It's AMAZING. Read More
Rating: 5 stars
12/03/2018
Its was great! I just added lions mane mushrooms and vegan seitan Read More
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Rating: 5 stars
11/12/2019
This was amazing! Everyone liked it. Changes I made: Chopped up carrot in the broth. 3/4 teaspoon anise seeds. Used Shiitake mushrooms because I could find them at the store. Added snow peas and hard boiled egg to the fixings. Read More
Rating: 5 stars
08/18/2020
SO GOOD. A bit of work, but worth it. Pho is one of the things I miss most from my pre vegetarian days. This recipe was just as good. Thank you for posting the recipe! Read More
Rating: 5 stars
04/09/2021
I thought it was great! Read More