Vegan Pho - Vietnamese Noodle Soup

Ingredients

• 1 mediumyellow onion
• 2 mediumshallots
• 2garlic cloves
• 3 tbspfresh ginger
• 1cinnamon stick
• ½ tspwhole peppercorns
• 6whole cloves
• 3star anise
• 1 tspvegetable oil
• 1.18 litres (5 cups)vegetable stock
• 180 g (6.349 oz)button mushrooms
• 1 mediumcarrot
• ½ mediumbroccoli
• 1 tbspreduced-salt soy sauce
• 1 tsprice vinegar
• 180 g (6.349 oz)wide, flat rice noodles
• ½ tbspvegetable oil
• 165 g (5.82 oz)firm tofu
• ¼ tspsalt
• ¼lime
• 120 ml (½ cup)fresh bean sprouts
• 3 tbspfresh basil leaves
• 1 tbsphoisin sauce
• 1 tspsriracha

Instructions

1. 1

   Toast the aromatics

   Put the onion, shallots, garlic, ginger, cinnamon stick, peppercorns, cloves and star anise in a large pot over medium-high heat. Dry-roast for about 2 minutes, stirring continuously, until fragrant.

2. 2

   Add the oil

   Stir in 1 teaspoon of vegetable oil and cook for a further 1 minute.

3. 3

   Simmer the stock

   Pour in the vegetable stock and bring it to the boil. Reduce the heat to a simmer, partially cover the pot and cook for 25 minutes to infuse the stock.

4. 4

   Brown the tofu

   Meanwhile, heat some oil in a large pan over medium-high heat. Add the tofu and sprinkle it with the salt. Leave it undisturbed for about 5–8 minutes, until the underside is golden, then turn it over and cook the other side until golden.

5. 5

   Strain the aromatics

   Once the broth has simmered, scoop out the onion, shallots, garlic, ginger and spices.

6. 6

   Cook the vegetables

   Add the vegetables, soy sauce and rice vinegar to the broth. Partially cover and simmer for 5 minutes. Taste and add more soy sauce if you like.

7. 7

   Soak the noodles

   Put the rice noodles in a large bowl and cover them with boiling water. After about 3–5 minutes, when they are al dente, drain and rinse them, then divide them between serving bowls.

8. 8

   Assemble the bowls

   Ladle the vegetables and broth over the noodles. Add the cooked tofu and your chosen toppings, then serve immediately while hot.

What is vegan pho?

Pho is a Vietnamese noodle soup traditionally built around broth, rice noodles, herbs and other toppings. This plant-based version uses a vegetable broth infused with aromatics and serves it with tofu instead of meat.

The method builds fragrance by dry-roasting the spices and vegetables before simmering them in stock. Fresh toppings added at the end give each bowl contrast and let everyone season theirs to taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 576 calories, 20g protein, 101g carbs, 11g fat.

The rice noodles provide most of the carbohydrates, while the tofu contributes protein and some fat; vegetable oil and the sauces add further fat and flavour. Mushrooms and other vegetables add volume, and a practical way to balance the bowl is to include plenty of vegetables and tofu alongside the noodles.

Building the fragrant broth

Whole spices: Cinnamon, peppercorns, cloves and star anise provide the broth’s distinctive warm aroma. Stir them with the onion, shallots, garlic and ginger as they roast so they toast evenly without scorching.

Simmering: The 25-minute simmer gives the stock time to take on the aromatics’ flavour. Removing the solids before adding the vegetables keeps the finished broth easy to ladle.

Tofu that browns well

Leave it alone: Let the tofu cook undisturbed for 5–8 minutes so the first side has time to turn golden. Turning it too soon can interrupt browning.

Finish both sides: Flip the tofu once the underside is golden, then cook the other side until it is browned too. Add it to the bowls at serving so it remains distinct from the broth.

Getting the noodles right

Short soak: Cover the noodles with boiling water and check them after 3 minutes; the recipe gives a 3–5 minute range. Drain and rinse them once they are al dente, as they will be served under hot broth.

Keep them separate: Divide the drained noodles between the bowls before ladling over the broth. This makes it easier to portion them and helps prevent them sitting in the pot while the vegetables cook.

Vegetables and finishing touches

Brief cooking: The vegetables simmer for just 5 minutes after the broth is infused. This short final stage cooks them while keeping them from spending the whole broth-simmering time in the pot.

Toppings: Bean sprouts, basil, lime, hoisin and sriracha bring fresh, tangy, sweet and spicy notes. Set them out at the table so each person can add the combination they prefer.

Timing and serving

Parallel tasks: While the broth simmers, brown the tofu and prepare the noodles. The vegetables go into the broth near the end, so have them ready for their 5-minute simmer.

Serve hot: Assemble the bowls just before eating, with noodles underneath and broth and vegetables on top. Add tofu and toppings last, and serve immediately.

What to serve alongside

The soup is served as a complete bowl, with noodles, vegetables and tofu together. Extra bean sprouts, basil, lime, hoisin or sriracha at the table make it easy to adjust the toppings.

For a more substantial meal, serve a larger bowl or add extra tofu and vegetables to the soup. Keep any additional toppings separate until serving.

Recipe notes & tips

• Keep stirring the aromatics as they dry-roast so they become fragrant without catching.
• Partially cover the pot during both broth simmering stages, as directed.
• Taste the broth after adding the soy sauce and vinegar, then add more soy sauce if desired.
• Check the noodles from 3 minutes onwards so they stay al dente.
• Brown the tofu without moving it for the first 5–8 minutes.
• Add toppings just before serving for a fresh finish.

Variations

• Extra greens: Add more broccoli or bean sprouts to the bowls for extra vegetable crunch.
• More heat: Serve with additional sriracha for a spicier bowl.
• Herb swap: Use another fresh herb in place of some of the basil if you prefer.
• Citrus finish: Serve with extra lime wedges for a brighter, tangier broth.
• Mushroom mix: Replace some of the button mushrooms with another variety of mushroom.

Common mistakes to avoid

• Rushing the toast: The aromatics need about 2 minutes of continuous stirring to become fragrant; keep them moving over the heat.
• Moving the tofu too soon: Leave it undisturbed for 5–8 minutes so the underside can brown before flipping.
• Overcooking the noodles: Start checking at 3 minutes and drain once they are al dente.
• Leaving the aromatics in: Scoop out the onion, shallots, garlic, ginger and spices after the broth simmers, as the method directs.
• Cooking vegetables too long: Simmer them in the broth for the stated 5 minutes, rather than during the full broth infusion.
• Assembling too early: Prepare the bowls when ready to eat and serve immediately while hot.

How to store

For best texture, store leftover broth and vegetables separately from the noodles, tofu and fresh toppings in airtight containers in the fridge, and use within 3 days. Reheat the broth and vegetables until hot, then add freshly prepared or gently reheated noodles and tofu; add fresh toppings at serving.

Frequently asked questions