Vegetarian Pho (Vietnamese Noodle Soup)

May 15, 2023May 15, 20230 11
Vegetarian Pho (Vietnamese Noodle Soup)
in Soup

Prep

30 min

Cook

40 min

Ready In

70 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

Broth :
10 cups vegetable stock
1 onion , peeled and halved
1/4 cup soy sauce
8 cloves garlic , coarsely chopped
2 cinnamon sticks
2 teaspoons ground ginger
2 pods star anise
2 bay leaves
Soup :
2 tablespoons vegetable oil , or as needed
2 packages firm tofu , drained and cut into 1/4-inch slices
8 ounces enoki mushrooms
4 scallions , thinly sliced
1/2 cup coarsely chopped cilantro
1 lime , cut into wedges
2 jalapeno peppers , sliced into rings
1/4 cup mung bean sprouts
1/4 cup Thai basil leaves , torn into bite-size pieces

Nutrision Information

Servings Per Recipe
4
Calories
313
Sugar
7g
Fat
14g
Pho is a traditional Vietnamese soup that is made with a clear broth, rice noodles, meat (usually beef or chicken), and flavored with a variety of spices. This vegetarian version replaces meat with tofu for a protein-rich meal. The dish is garnished with herbs such as mint, cilantro, and basil, and served with bean sprouts, lime wedges, and chili peppers for added flavor. This recipe is perfect for those who are looking for a flavorful and healthy plant-based meal.

Instructions

1.In a large pot, add the vegetable stock, onion halves, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves. Bring to a simmer on medium-high heat and let cook for 30 minutes.
2.Preheat a separate skillet or wok over medium-high heat, and add the vegetable oil once heated. Cook the slices of tofu until golden brown on both sides, and remove from the skillet.
3.Add the enoki mushrooms to the skillet and cook until soft, then remove from heat.
4.Assemble the bowl by adding rice noodles, tofu, enoki mushrooms, scallions, cilantro, lime wedges, jalapeno peppers, mung bean sprouts, and Thai basil leaves to a large bowl. Pour the broth into the bowl and let sit for a few minutes to heat everything through.

PROS

This vegetarian version of Pho is packed with plant-based protein from the tofu and mushrooms.

The broth is full of aromatic spices that provide a warm, comforting flavor.

CONS

This recipe requires multiple steps and a longer cooking time.

Some of the ingredients may be difficult to find in certain grocery stores.

HEALTH & BENEFITS

This dish is vegan and has no cholesterol, making it heart-healthy.
The spices in the broth, such as ginger and star anise, have anti-inflammatory properties and may boost the immune system. The enoki mushrooms are also a good source of vitamin B and potassium.

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