Vegetarian Pho Ga (Vietnamese Chicken Noodle Soup)

Dive into the comforting flavors of this Vegetarian Pho Ga, a plant-based twist on the classic Vietnamese chicken noodle soup. This delightful recipe captures the essence of traditional pho with a fragrant broth infused with charred onion, ginger, and warming spices like cinnamon, star anise, and cloves. Extra-firm tofu replaces chicken, soaking up the savory depth of the vegetable-based broth, while tender rice noodles provide a hearty base. Topped with fresh herbs like cilantro and basil, crunchy bean sprouts, a squeeze of lime, and a kick of chili sauce, each bowl is a perfect balance of aromatic, spicy, and refreshing flavors. Ready in just 60 minutes, this vegan pho is a soul-warming, gluten-free meal that’s perfect for weeknight dinners or cozy gatherings.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 8 cups vegetable broth
• 14 ounces extra-firm tofu
• 1 yellow onion, halved
• 3 inches fresh ginger, sliced
• 1 cinnamon stick
• 2 star anise
• 4 cloves
• 1 teaspoon coriander seeds
• 3 tablespoons soy sauce
• 2 carrot, sliced
• 1 teaspoon salt
• 1 teaspoon sugar
• 8 ounces rice noodles
• 1 cup bean sprouts
• 0.5 cup fresh cilantro, chopped
• 0.5 cup basil leaves
• 2 lime wedges
• 2 tablespoons chili sauce
• 2 green onions, sliced

Directions

Step 1

Slice extra-firm tofu into thin, bite-sized strips and set aside.

Step 2

In a large pot, bring the vegetable broth to a gentle simmer.

Step 3

Char the onion and ginger under a broiler or directly over a gas flame until slightly blackened, about 3-5 minutes.

Step 4

Add the charred onion and ginger to the simmering broth, along with the cinnamon stick, star anise, cloves, and coriander seeds.

Step 5

Let the broth simmer for 20 minutes, covered, allowing the spices to infuse.

Step 6

Add the soy sauce, sliced carrots, salt, and sugar to the pot and continue to simmer for an additional 10 minutes.

Step 7

Meanwhile, prepare rice noodles according to package instructions, rinse with cold water, and set aside.

Step 8

Strain the broth to remove solids, returning the liquid back to the pot.

Step 9

Add the sliced tofu to the strained broth and simmer for another 5 minutes until heated through.

Step 10

To serve, divide the cooked rice noodles into bowls, ladle the hot broth and tofu on top.

Step 11

Garnish each bowl with bean sprouts, cilantro, basil leaves, a squeeze of lime, chili sauce, and sliced green onions.

Step 12

Serve hot and enjoy.

Nutrition Facts

Serving size	(3119.4g)

Amount per serving	% Daily Value*
Calories	1835.5

Total Fat 53.7g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 9739.5mg	0%
Total Carbohydrate 250.4g	0%
Dietary Fiber 53.7g	0%
Total Sugars 55.5g
Protein 114.9g	0%

Vitamin D 0IU	0%
Calcium 3314.9mg	0%
Iron 30.6mg	0%
Potassium 5858.1mg	0%

*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.

Source of Calories

Fat: 24.9%

Protein: 23.6%

Carbs: 51.5%