Vegan Pho (Tofu Noodle Soup) Recipe

By
Allyson Kramer
Allyson Kramer
Bestselling cookbook author, recipe developer, and food photographer who focuses on vegan and gluten-free cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 02/19/23
Tested by
Danielle Centoni
Danielle Centoni
Tested by Danielle Centoni

Danielle is a James Beard Award-winning food writer and editor based in Portland, Oregon.

Learn about The Spruce Eats' Editorial Process
Vegan Pho (Tofu Noodle Soup)

The Spruce / Preethi Venkatram
Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
200 Calories
5g Fat
28g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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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.
(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.

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

A Note From Our Recipe Tester

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

    Vegan Pho (Tofu Noodle Soup) ingredients

    The Spruce / Preethi Venkatram

  2. 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.

    soup simmering in a pot

    The Spruce / Preethi Venkatram

  3. 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.

    soup cooking in a pot

    The Spruce / Preethi Venkatram

  4. In a separate, medium pot, cook the rice noodles according to the package instructions.

    rice noodles cooking in a pot

    The Spruce / Preethi Venkatram

  5. 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 tamari. Divide among serving bowls: 2 large bowls for a main course, or 4 medium bowls for a starter.

    noodles in bowls

    The Spruce / Preethi Venkatram

  7. Slice tofu into 20 even squares. Divide evenly among the bowls.

    noodles and tofu in bowls

    The Spruce / Preethi Venkatram

  8. Divide the broth and vegetables between the bowls. Top each bowl with lime juice and fresh Thai basil leaves.

    Vegan Pho (Tofu Noodle Soup)

    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.