Vegetarian Vietnamese Pho Soup
Dive into the rich, aromatic flavors of Vietnam with this Vegetarian Vietnamese Pho Soup recipe—a delightful plant-based spin on the classic! Featuring a fragrant broth infused with charred onion, ginger, and traditional spices like star anise, cinnamon, and cloves, this soup is a feast for the senses. Loaded with tender rice noodles, colorful vegetables such as carrots, bok choy, and shiitake mushrooms, and fresh toppings like Thai basil, cilantro, and crunchy bean sprouts, it’s both comforting and vibrant. Perfectly customizable with lime wedges, hoisin sauce, and Sriracha, this nourishing pho comes together in under an hour, making it an ideal quick yet flavorful meal for four. Whether you're craving a hearty vegetarian dinner or looking to explore Southeast Asian cuisine, this warm and herbaceous pho is sure to satisfy!
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Recipe Information
Ingredients
- 8 ounces rice noodles
- 1 medium, halved onion
- 2 inches, sliced ginger
- 1 cinnamon stick
- 3 star anise
- 4 cloves
- 1 tablespoon coriander seeds
- 8 cups vegetable broth
- 3 tablespoons soy sauce
- 2 sliced carrots
- 4 ounces, sliced shiitake mushrooms
- 2 small, quartered bok choy
- 2 cups bean sprouts
- 1 cup, loosely packed fresh Thai basil
- 1 cup, loosely packed fresh cilantro
- 1 sliced into wedges lime
- 0.25 cup (optional, for serving) hoisin sauce
- 0.25 cup (optional, for serving) Sriracha sauce
Instructions
Cook the rice noodles according to package instructions, drain, and set aside.
In a large pot, dry roast the onion halves and ginger slices over medium-high heat until lightly charred, about 5 minutes.
Add the cinnamon stick, star anise, cloves, and coriander seeds to the pot. Toast them for 1-2 minutes until fragrant.
Pour the vegetable broth into the pot and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes to allow the spices to infuse into the broth.
Strain the broth through a fine mesh sieve into a clean pot, discarding the solids.
Stir in the soy sauce. Add the carrots, shiitake mushrooms, and bok choy to the broth. Simmer for another 10-15 minutes until the vegetables are tender.
Divide the cooked rice noodles among four serving bowls.
Ladle the hot broth and vegetables over the noodles in each bowl.
Top each bowl with bean sprouts, Thai basil, and cilantro.
Serve with lime wedges, hoisin sauce, and Sriracha sauce on the side for customization.
Nutrition Facts
Calories |
1560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 9100 mg | 396% | |
| Total Carbohydrate | 290.8 g | 106% | |
| Dietary Fiber | 56.6 g | 202% | |
| Total Sugars | 73.8 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1139 mg | 88% | |
| Iron | 41.6 mg | 231% | |
| Potassium | 6157 mg | 131% | |
*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.
