a wonderful Vietnamese noodle soup in vegetarian form.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 4 mins |
| Total Time: | 1 hr 34 mins |
| Servings: | 6 |
| Yield: | 6 bowls |
Ingredients
- 10 cups vegetable stock
- 1 onion, peeled and halved
- ¼ cup soy sauce
- 8 cloves garlic, coarsely chopped
- 2 (3 inch) cinnamon sticks
- 2 teaspoons ground ginger
- 2 pods star anise
- 2 bay leaves
- 1 (16 ounce) package thin rice noodles (such as Thai Kitchen®)
- 2 tablespoons vegetable oil, or as needed
- 2 (14 ounce) packages firm tofu, drained and cut into 1/4-inch slices
- 8 ounces enoki mushrooms
- 4 scallions, thinly sliced
- ½ cup coarsely chopped cilantro
- 1 lime, cut into wedges
- 2 jalapeno peppers, sliced into rings
- ¼ cup mung bean sprouts
- ¼ cup Thai basil leaves, torn into bite-size pieces
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.
- The directions for preparing the rice noodles are based on the particular brand mentioned. Follow instructions on the package if using a different brand.
Reviews
Recipe was amazing, I cooked this with my Aunt and it was just all around a beautiful experience and a beautiful meal.
I added different vegetables. It was good. I’ll have to practice making it.
Easy to make and delicious!
I thought it was great!
SO GOOD. A bit of work, but worth it. Pho is one of the things I miss most from my pre vegetarian days. This recipe was just as good. Thank you for posting the recipe!
This was amazing! Everyone liked it. Changes I made: Chopped up carrot in the broth. 3/4 teaspoon anise seeds. Used Shiitake mushrooms because I could find them at the store. Added snow peas and hard boiled egg to the fixings.
I didn’t want to dirty more than the one pot so I cooked the tofu and the peppers with the broth so the tofu was packed with flavor. Also I couldn’t find star anise but Asian Five Spice is part star anise so I used that. It’s AMAZING.
So very delicious, it is one of our favorite dishes. My bf isn’t felling well tonight (NYE), I asked him if he’d rather have PHO than the meal that I had intended, he felt better at the very mention of it.
Its was great! I just added lions mane mushrooms and vegan seitan
I made this as written for the most part with the following exceptions: I chose to add some broccoli and cauliflower because I wanted more veggies. Even though the restaurants do fry the tofu before adding to the soup as the recipe calls for, I personally don’t like the texture; therefore, I skipped the frying step. If you have trouble finding enoki mushrooms, look for an Asian market/grocery in your area. It’s a very common ingredient in Asian cuisines, and an Asian market will have them.
Very good. The broth is very flavorful. It’s quite easy to put together. Thank you for the recipe.
Vegans rejoice! This is delicious, as good as the best pho restaurant! I couldn’t find enoki mushrooms, substituted small brown mushrooms, still good,. Don’t substitute the star anise, an important seasoning. This will be on my menu all winter. Mmmmm…..