Vegetarian Vietnamese Pho Soup

Delight in the rich, aromatic flavors of Vegetarian Vietnamese Pho Soup, a plant-based twist on the beloved Vietnamese classic. This recipe features fragrant spices like cinnamon, star anise, and cloves, toasted to perfection and infused into a savory vegetable broth for a soul-warming base. Fresh vegetables, including shiitake mushrooms, bok choy, and carrots, bring vibrant textures and nutrients, while tender rice noodles soak up the flavorful broth. Topped with crisp bean sprouts, fragrant Thai basil, and bright cilantro, each bowl offers a medley of fresh herbaceous notes. Customize your pho with tangy lime wedges, hoisin sauce, or a spicy kick of Sriracha. Ready in just an hour and serving four, this easy homemade pho is perfect for weeknight dinners or a comforting meal anytime. Explore the essence of traditional Vietnamese cuisine, all in a vegetarian-friendly bowl!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Cook the rice noodles according to package instructions, drain, and set aside.

Step 2

In a large pot, dry roast the onion halves and ginger slices over medium-high heat until lightly charred, about 5 minutes.

Step 3

Add the cinnamon stick, star anise, cloves, and coriander seeds to the pot. Toast them for 1-2 minutes until fragrant.

Step 4

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.

Step 5

Strain the broth through a fine mesh sieve into a clean pot, discarding the solids.

Step 6

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.

Step 7

Divide the cooked rice noodles among four serving bowls.

Step 8

Ladle the hot broth and vegetables over the noodles in each bowl.

Step 9

Top each bowl with bean sprouts, Thai basil, and cilantro.

Step 10

Serve with lime wedges, hoisin sauce, and Sriracha sauce on the side for customization.

Nutrition Facts

Serving size	(3072.2g)

Amount per serving	% Daily Value*
Calories	1560.3

Total Fat 25.5g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 7.1g
Cholesterol 1.9mg	0%
Sodium 9100.4mg	0%
Total Carbohydrate 290.8g	0%
Dietary Fiber 56.6g	0%
Total Sugars 73.8g
Protein 68.6g	0%

Vitamin D 20.4IU	0%
Calcium 1139.1mg	0%
Iron 41.6mg	0%
Potassium 6156.8mg	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: 13.8%

Protein: 16.5%

Carbs: 69.8%