Vegetarian Pho Chicken Soup
Delight your taste buds with this soul-warming Vegetarian Pho Chicken Soup, a plant-based twist on the traditional Vietnamese classic. Simmered in a fragrant broth of cinnamon, star anise, ginger, and garlic, this recipe captures the authentic richness of pho without the meat. Firm tofu serves as the satisfying protein, while rice noodles provide the perfect base to soak up the bold flavors. Finished with fresh herbs like basil and cilantro, crunchy bean sprouts, tangy lime wedges, and a touch of heat from sliced jalapeño, every spoonful is a layered experience of taste and texture. This vegetarian pho is quick to prepare, hearty, and ideal for a cozy weeknight meal or serving guests with dietary preferences. Perfect for those seeking a comforting vegan or vegetarian soup recipe packed with traditional Vietnamese flair!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 8 cups Vegetable broth
- 1 piece Cinnamon stick
- 3 pieces Star anise
- 2 inches, sliced Ginger
- 1 large, halved Onion
- 4 cloves, smashed Garlic
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 1 teaspoon Salt
- 14 ounces, cubed Firm tofu
- 8 ounces Rice noodles
- 2 cups Bean sprouts
- 1 cup Fresh basil
- 1 cup Fresh cilantro
- 4 stalks, sliced Green onions
- 1 sliced into wedges Lime
- 1 thinly sliced Jalapeño
Instructions
In a large pot, add vegetable broth, cinnamon stick, star anise, ginger slices, halved onion, and smashed garlic. Bring to a boil.
Reduce heat to low and let simmer for 30 minutes to allow the spices to infuse the broth.
While the broth is simmering, cube the firm tofu and prepare the rice noodles according to package instructions, then set them aside.
After the broth has simmered, strain out the solids leaving just the clear broth in the pot.
Season the broth with soy sauce, brown sugar, and salt. Taste and adjust seasoning if needed.
Add the cubed tofu to the broth and let simmer for an additional 5 minutes to warm the tofu through.
In serving bowls, place a portion of rice noodles, then ladle the hot broth and tofu over the noodles.
Top each bowl with bean sprouts, fresh basil, cilantro, sliced green onions, jalapeño, and a squeeze of lime juice.
Serve hot with additional lime wedges on the side for extra flavor.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2061 mg | 90% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 14.8 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 914 mg | 70% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1536 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
