Vegan Pho (Tofu Noodle Soup) Recipe

Name: Vegan Pho (Tofu Noodle Soup) Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 6 cups vegetable broth; 2 cloves garlic (minced); 1 white onion (sliced into very thin pieces); 2 carrots (peeled and sliced thinly into long disks); 10 broccoli florets; 1 teaspoon ground black pepper; 1 teaspoon fresh grated ginger; 1 teaspoon ground cinnamon; 2 star anise pods; 2 to 3 heaping tablespoons sambal oelek (adjust according to spice preference); 2 tablespoons soy sauce or tamari, or to taste; 1 teaspoon salt; 8 ounces thin rice noodles; 2 additional teaspoons soy sauce, or to taste; 1 block extra firm tofu (12 ounces), drained and pressed until all liquid is removed; Juice of 2 limes; 1 cup fresh Thai basil leaves

Prep: 30 mins

Cook: 30 mins

Total: 60 mins

Servings: 2 to 4 servings

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We love pho, especially when it's made with tofu and lots of colorful vegetables. This recipe is similar to the vegan-friendly pho you may come across at your favorite Vietnamese restaurant. The sambal oelek gives it a spicy kick, so be sure to flavor accordingly to your heat-level preference.

This makes a perfect amount for a dinner for 2, or serve as an appetizer for 4 people.

17 Vegan Soup Recipes

Vegan Pho (Tofu Noodle Soup) Recipe Tester Image

"Though there isn't a speck of meat, this hearty soup is similar in flavor to traditional pho thanks to generous amounts of spices. I used vegetable broth concentrate to make the base broth and had dinner on the table fast. Pressing the tofu before adding to the soup gives it a firmer, more satisfying texture." —Danielle Centoni

6 cups vegetable broth
2 cloves garlic, minced
1 medium white onion, very thinly sliced
1 teaspoon freshly ground black pepper
1 teaspoon grated fresh ginger
1 teaspoon ground cinnamon
2 star anise pods
2 to 3 tablespoons sambal oelek
2 tablespoons tamari, or soy sauce, more as needed
1 teaspoon salt
2 carrots, very thinly sliced crosswise
10 broccoli florets
8 ounces thin rice noodles
12 ounces extra-firm tofu, drained and pressed
3 tablespoons freshly squeezed lime juice
1/2 cup fresh Thai basil leaves, torn

Gather the ingredients.

The Spruce / Preethi Venkatram
In a large pot over medium-high heat, combine the vegetable broth, garlic, onion, pepper, ginger, cinnamon, anise pods, sambal oelek, 2 tablespoons tamari, and the salt. Bring to a boil and then reduce heat to low. Simmer for 20 minutes.

The Spruce / Preethi Venkatram
Add the carrots and broccoli. Continue to cook until the carrots are slightly tender and the broccoli is bright green, about 5 minutes more. Keep the cook time short to keep the veggies crunchy.

The Spruce / Preethi Venkatram
In a separate, medium pot, cook the rice noodles according to the package instructions.

The Spruce / Preethi Venkatram
Rinse very well in cold water to remove any extra starch and drain.

The Spruce / Preethi Venkatram
Toss the noodles with the 2 teaspoons tamari. Divide among serving bowls: 2 large bowls for a main course, or 4 medium bowls for a starter.

The Spruce / Preethi Venkatram
Slice tofu into 20 even squares. Divide evenly among the bowls.

The Spruce / Preethi Venkatram
Divide the broth and vegetables between the bowls. Top each bowl with lime juice and fresh Thai basil leaves.

The Spruce / Preethi Venkatram

Tip

To remove excess liquid from the tofu, drain first, then gently wrap and press the block in a clean kitchen towel.

Freezing Pho

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat quickly over medium heat until the desired temperature is reached.
You can also freeze this soup once combined. Freeze soup in an airtight container and thaw in the refrigerator before reheating. Freeze soup for up to 2 months.

This recipe comes from the book Great Gluten-Free Vegan Eats from Around the World and is shared with permission from the publisher.

Nutrition Facts (per serving)
200	Calories
5g	Fat
28g	Carbs
13g	Protein

Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories	200
% Daily Value*
Total Fat 5g	7%
Saturated Fat 1g	5%
Cholesterol 0mg	0%
Sodium 2308mg	100%
Total Carbohydrate 28g	10%
Dietary Fiber 4g	16%
Total Sugars 6g
Protein 13g
Vitamin C 28mg	139%
Calcium 300mg	23%
Iron 3mg	16%
Potassium 493mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.