Vegetarian Pho Vietnamese Noodle Soup Recipe

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

1. 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.
2. While the broth is simmering, cook the rice noodles according to package instructions. Drain and set aside.
3. In a separate pan, sauté the mushrooms until tender. Set aside.
4. In the same pan, add tofu and cook until golden brown. Set aside.
5. Once the broth has simmered, strain it to remove the solids. Return the broth to the pot and keep it warm.
6. To assemble the soup, divide the cooked rice noodles among serving bowls. Top with sautéed mushrooms, tofu, bok choy, and bean sprouts.
7. Ladle the hot broth over the noodles and vegetables in each bowl.
8. Garnish with jalapeno slices, lime wedges, cilantro, basil, and mint.
9. Serve the vegetarian pho Vietnamese noodle soup hot with sriracha sauce on the side for those who prefer a spicier flavor.

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