Vegan Pho (Tofu Noodle Soup)

Vegan Pho (Tofu Noodle Soup)

The Spruce / Preethi Venkatram

Prep: 3 hrs
Cook: 15 mins
Total: 3 hrs 15 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
207 Calories
5g Fat
30g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 207
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 2454mg 107%
Total Carbohydrate 30g 11%
Dietary Fiber 5g 18%
Total Sugars 6g
Protein 13g
Vitamin C 33mg 165%
Calcium 312mg 24%
Iron 3mg 18%
Potassium 530mg 11%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 6 cups vegetable broth

  • 2 cloves garlic

  • 1 medium white onion

  • 2 carrots

  • 10 broccoli florets

  • 1 teaspoon ground black pepper

  • 1 teaspoon grated ginger root

  • 1 teaspoon ground cinnamon

  • 2 star anise pods

  • 3 tablespoons sambal oelek

  • 2 tablespoons tamari

  • 1 teaspoon salt

  • 8 ounces rice noodles

  • 2 teaspoons soy sauce

  • 12 ounces tofu

  • lime juice from 2 limes

  • 1 cup fresh thai basil

Steps to Make It

  1. Gather the ingredients.

    Vegan Pho (Tofu Noodle Soup) ingredients

    The Spruce / Preethi Venkatram

  2. In a large soup pot over medium-high heat, combine the vegetable broth, garlic, onion, carrots, broccoli, black pepper, ginger, cinnamon, anise pods, sambal oelek, 2 tablespoons soy sauce, and 1 teaspoon salt. Bring to a boil and then reduce heat to low.

    soup simmering in a pot

    The Spruce / Preethi Venkatram

  3. Simmer gently, just until the broccoli is bright green in color and slightly tender. Do not overcook or else you will have mushy vegetables. Keep the cook-time short and the veggies crunchy.

    soup cooking in a pot

    The Spruce / Preethi Venkatram

  4. In a separate, medium-sized pot, cook the thin rice noodles according to the package's instructions.

    rice noodles cooking in a pot

    The Spruce / Preethi Venkatram

  5. Once cooked, rinse very well in cold water to remove any extra starch and drain.

    drained rice noodles in a colander

    The Spruce / Preethi Venkatram

  6. Toss the noodles with the 2 teaspoons soy sauce and then divide among serving bowls: 2 large bowls or 4 medium-sized bowls.

    noodles in bowls

    The Spruce / Preethi Venkatram

  7. Slice the drained and pressed tofu into 20 even squares. Divide evenly among the 2 or 4 serving bowls and place on top of the cooked rice noodles.

    noodles and tofu in bowls

    The Spruce / Preethi Venkatram

  8. Gently pour the broth and vegetables over the tofu and noodles. Top each bowl with lime juice and fresh Thai basil leaves.

    Vegan Pho (Tofu Noodle Soup)

    The Spruce / Preethi Venkatram

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.