Vegetarian Pho (Vietnamese Noodle Soup)

An aromatic broth is ladled over rice noodles, fried tofu, and mushrooms in this bright and fresh Vietnamese-inspired vegetarian pho soup.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 4 mins
• Total Time: 1 hr 34 mins
• Calories: 483 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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