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Vegetarian Pho (Vietnamese Noodle Soup)
Vegetarian Pho (Vietnamese Noodle Soup)
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Prep Time:
30 minutes
Cook Time:
64 minutes
Total Time:
94 minutes
Vegetarian pho soup with aromatic broth, rice noodles, fried tofu, and mushrooms.
Ingredients:
  • 10 cups vegetable stock
  • 1 onion, peeled and halved
  • 0.25 cup soy sauce
  • 8 cloves garlic, coarsely chopped
  • 2 (3 inch) cinnamon sticks
  • 2 teaspoons ground ginger
  • 2 pods star anise
  • 2 bay leaves
  • 1 (16 ounce) package thin rice noodles (such as Thai Kitchen®)
  • 2 tablespoons vegetable oil, or as needed
  • 2 (14 ounce) packages firm tofu, drained and cut into 1/4-inch slices
  • 8 ounces enoki mushrooms
  • 4 scallions, thinly sliced
  • 0.5 cup coarsely chopped cilantro
  • 1 lime, cut into wedges
  • 2 jalapeno peppers, sliced into rings
  • 0.25 cup mung bean sprouts
  • 0.25 cup Thai basil leaves, torn into bite-size pieces
Instructions:
  • In a large pot, combine vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves. Bring to a boil, then simmer covered for 30 to 45 minutes until flavors meld. Remove solids with a slotted spoon and keep the broth hot.
  • In a large bowl, place the noodles and cover them with boiling water. Let them soften for 8 to 10 minutes, then drain and rinse well. Finally, distribute the noodles among 6 serving bowls.
  • In a large skillet over medium-high heat, heat oil till shimmering. Fry tofu in a single layer, in batches, until golden brown, about 6 minutes per side.
  • Simmer the fried tofu and mushrooms in flavorful broth for about 5 minutes until warmed. Serve in bowls, garnish with scallions and cilantro, then pour in the hot broth.
  • Present lime wedges, jalapeno peppers, bean sprouts, and basil on the side for embellishing each serving.

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