Vegetarian pho (Vietnamese noodle soup)

    1 hour 34 min

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

    2 people made this

    Serves: 6 

    • Fro the soup
    • 2.25L vegetable stock
    • 1 onion, peeled and halved
    • 4 tablespoons soy sauce
    • 8 cloves garlic, coarsely chopped
    • 2 cinnamon sticks
    • 2 teaspoons ground ginger
    • 2 pods star anise
    • 2 bay leaves
    • For the additions
    • 450g thin rice noodles
    • 2 tablespoons vegetable oil, or as needed
    • 400g firm tofu, drained and cut into 5mm slices
    • 225g enoki mushrooms
    • 4 scallions, thinly sliced
    • 25g coarsely chopped fresh coriander
    • 1 lime, cut into wedges
    • 2 jalapeno peppers, sliced into rings
    • 25g beansprouts
    • 1 tablespoon Thai basil leaves, torn into bite-size pieces

    Prep:30min  ›  Cook:1hr4min  ›  Ready in:1hr34min 

    1. Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise and bay leaves in a large pot; bring to the boil. Reduce heat; cover and simmer until flavours 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 pan 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 fresh coriander. Ladle in hot broth.
    5. Serve lime wedges, jalapeno peppers, beansprouts and basil alongside for garnishing each bowl.

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