Easy 108 min

Vegetarian Pho (Vietnamese Noodle Soup)

american_region asian caribbean chinese european filipino italian japanese korean thai vietnamese soup main side sweet spicy sour savory umami hard medium

Prep

22 min

Cook

86 min

Total

108 min

Ingredients (8)

10 cups vegetable stock g

1 onion, peeled and halved g

¼ cup soy sauce g

8 cloves garlic, coarsely chopped g

2 (3 inch) cinnamon sticks g

2 teaspoons ground ginger g

2 pods star anise g

2 bay leaves g

Nutrition

kcal

fat

carbs

protein

Instructions

Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.

Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.

Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.

Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth.

Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.