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Vegetarian pho soup served in a bowl with lots of toppings

Vegetarian Pho Soup

This vegetarian pho soup recipe is a great spin on the traditional meat based pho. We are adding lots of depth and flavor and spicy notes. Don't skip the toppings!
Course Soups
Cuisine Asian, Vietnamese
Diet Vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 portions
Calories 438kcal
Author Richa


For the Broth

  • 1 teaspoon Oil
  • 1 Onion large peeled and halved
  • 2 inch Ginger peeled and halved lengthwise
  • 3 inch Cinnamon piece
  • 1 Star anise
  • 2 Cloves
  • 1 teaspoon Coriander seeds
  • 4 cups Unsalted vegetable stock
  • 2 teaspoon Soy sauce
  • 4 Carrots peeled and coarsely chopped

For the Noodles

  • 100 grams Flat rice noodles dried
  • Water for boiling

More Veggies

  • 50 grams Tofu
  • 1 teaspoon Hoisin sauce
  • 1 teaspoon Sriracha
  • 4-5 Button mushrooms diced into four
  • 1 cup Bok choy / Chinese cabbage / Broccoli ⅓ cup each or any two of the three as desired

For the Garnishes

  • 2 Scallions or green onions thinly sliced
  • 1 Thai red chillies thinly sliced
  • 1 Lime cut into wedges
  • ½ cup Bean sprouts
  • Cilantro / thai basil / mint a large handful of herbs
  • To Serve-
  • Hoisin sauce
  • Sriracha optional


  • Heat oil in a pan and char the onion halves and the ginger until slightly blackened, about 2-3 minutes on both sides. You may even put them under a broiler for 5 minutes. 
  • In a large pot, dry roast the cinnamon, star anise, cloves and coriander seeds over a medium low flame until aromatic. Add the vegetable stock, soy sauce, carrots and the charred onions and ginger. Bring the broth to a rolling boil, reduce the heat and let it simmer covered for about 30 minutes. Strain and keep hot on the side till ready to serve.
  • While the broth is boiling, prepare the noodles. Place the noodles in a large bowl and cover with hot water till submerged. Let stand for 20-25 minutes or until tender but still chewy (if soaking the noodles as above does not soften them enough, blanch them in a pot of boiling water for a few seconds).
  • Prepare the toppings as desired. You may tear or slice the cabbage and bok choy and steam the broccoli florets.
  • Press the tofu in a couple of layers of paper towels for 10 minutes to drain the excess water. Slice and cook the tofu with the hoisin and sriracha for 2-3 in a frying pan.
  • Divide the noodles between both the bowls, arrange the toppings over the noodles and ladle the hot broth over. Serve with the garnishes and the sauces on the side.


  1. Pho is best enjoyed while it's still hot
  2. Leftover broth can be stored in the refrigerator for up to 4 days
  3. To make this vegetarian pho spicier, add ¼ teaspoon chilli flakes to the broth while it simmers. But the thai red chillies add enough heat on their own
  4. Pho is generally enjoyed with hoisin sauce or soy sauce on the side. In this case we've used that flavour by cooking the tofu with hoisin sauce.
  5. If you want to check out a meat based authentic pho recipes, my friend Maggie has a great recipe for it.


Calories: 438kcal | Carbohydrates: 94g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 2509mg | Potassium: 821mg | Fiber: 10g | Sugar: 18g | Vitamin A: 23066IU | Vitamin C: 53mg | Calcium: 185mg | Iron: 4mg