Vegetarian Pho (Vietnamese Noodle Soup) recipe

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Ingredients

10 cups vegetable stock
1 onion, peeled and halved
¼ cup soy sauce
8 cloves garlic, coarsely chopped
2 (3 inch) cinnamon sticks
2 teaspoons ground ginger
2 pods star anise
2 bay leaves
1 (16 ounce) package thin rice noodles (such as Thai Kitchen®)
2 tablespoons vegetable oil, or as needed
2 (14 ounce) packages firm tofu, drained and cut into 1/4-inch slices
8 ounces enoki mushrooms
4 scallions, thinly sliced
½ cup coarsely chopped cilantro
1 lime, cut into wedges
2 jalapeno peppers, sliced into rings
¼ cup mung bean sprouts
¼ cup Thai basil leaves, torn into bite-size pieces

Nutrition Info

483.1 calories
carbohydrate: 77.7 g
cholesterol: : -
fat: 12.6 g
fiber: 5.1 g
protein: 16.6 g
saturatedFat: 1.9 g
servingSize: -
sodium: 1208.8 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.

Recipe Yield

6 bowls

Recipe Note

A vegetarian version of this tasty Vietnamese noodle soup.

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