Vegetarian Pho Vietnamese Noodle Soup
Dive into the comforting and aromatic world of Vietnamese cuisine with this Vegetarian Pho Vietnamese Noodle Soup. Packed with perfectly cooked rice noodles, a rich, homemade spiced vegetable broth, and a medley of fresh toppings like Thai basil, cilantro, and bean sprouts, this plant-based pho is a vibrant symphony of flavors and textures. The broth is infused with charred onion, ginger, cinnamon, star anise, and cloves, creating a deeply fragrant base that’s both warming and satisfying. Topped with colorful vegetables like bok choy, carrots, and mushrooms, this hearty yet healthy soup is perfect for any occasion. Ready in under an hour, it’s an ideal recipe for a quick yet impressive meal, offering endless customization with lime wedges, hoisin sauce, and fresh chili. Whether you’re a pho enthusiast or a curious beginner, this vegetarian version delivers all the comforting flavors you love, guilt-free!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 1 medium onion
- 5 cm piece fresh ginger
- 1 cinnamon stick
- 2 star anise
- 4 cloves
- 1 teaspoon coriander seeds
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 2 heads packed bok choy
- 2 medium carrots
- 150 grams mushrooms
- 1 cup bean sprouts
- 1 whole lime
- 0.5 cup fresh cilantro
- 0.5 cup fresh Thai basil
- 2 stalks green onions
- 1 red chili
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
Instructions
Cook the rice noodles according to the package instructions, then drain and set aside.
Peel and halve the onion. Peel the ginger and slice it into thick coins. Char both the onion and ginger over an open flame or in a dry skillet until slightly blackened, about 4-5 minutes. Set aside.
In a large pot over medium heat, toast the cinnamon stick, star anise, cloves, and coriander seeds for 2-3 minutes until fragrant.
Add the charred onion, ginger, and vegetable broth to the pot. Bring to a boil, then reduce to a simmer and let the broth cook for 25 minutes to develop flavor.
While the broth simmers, prepare the vegetables. Slice the carrots into thin rounds, halve or quarter the mushrooms, and chop the bok choy into bite-sized pieces.
Strain the broth through a fine mesh sieve to remove the solids, then return the clear broth to the pot.
Stir in the soy sauce and sesame oil, and adjust seasoning to taste if needed.
Add the carrots, mushrooms, and bok choy to the broth. Let simmer for 5-7 minutes until the vegetables are tender but still vibrant.
To assemble, divide the cooked rice noodles among serving bowls. Ladle the hot broth and vegetables over the noodles.
Top with bean sprouts, fresh cilantro, Thai basil, thinly sliced green onions, and red chili slices. Serve with lime wedges, hoisin sauce, and additional soy sauce on the side for customization.
Nutrition Facts
Calories |
1347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 5908 mg | 257% | |
| Total Carbohydrate | 233.2 g | 85% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 57.6 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 999 mg | 77% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 5846 mg | 124% | |
*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.
