This vegetarian pho Vietnamese noodle soup is a flavorful and healthy dish that is easy to prepare. Made with a nourishing vegetarian broth, rice noodles, and a variety of fresh vegetables and herbs, this soup is packed with nutrients and bursting with flavors. It is a perfect option for a light and satisfying dinner or lunch. Follow this recipe to create a bowl of vegetarian pho that will satisfy your taste buds and warm your soul.
Ingredients
- 8 cups vegetable broth
- 4 cups water
- 4 large cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 cinnamon sticks
- 4 star anise
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon maple syrup
- 8 ounces rice noodles
- 1 cup mushrooms, sliced
- 1 cup tofu, cubed
- 1 cup bok choy, chopped
- 1 cup bean sprouts
- 1 jalapeno, sliced
- 1 lime, cut into wedges
- Fresh cilantro, for garnish
- Fresh basil, for garnish
- Fresh mint, for garnish
- Sriracha sauce, for serving
Directions
- In a large pot, combine vegetable broth, water, garlic, ginger, cinnamon sticks, star anise, soy sauce, hoisin sauce, and maple syrup. Bring the mixture to a boil and then reduce heat to low. Let it simmer for 30 minutes to allow the flavors to develop.
- While the broth is simmering, cook the rice noodles according to package instructions. Drain and set aside.
- In a separate pan, sauté the mushrooms until tender. Set aside.
- In the same pan, add tofu and cook until golden brown. Set aside.
- Once the broth has simmered, strain it to remove the solids. Return the broth to the pot and keep it warm.
- To assemble the soup, divide the cooked rice noodles among serving bowls. Top with sautéed mushrooms, tofu, bok choy, and bean sprouts.
- Ladle the hot broth over the noodles and vegetables in each bowl.
- Garnish with jalapeno slices, lime wedges, cilantro, basil, and mint.
- Serve the vegetarian pho Vietnamese noodle soup hot with sriracha sauce on the side for those who prefer a spicier flavor.
