Vegetarian Pho Noodle Soup Recipe Easy and Flavorful Guide

Pho, the iconic Vietnamese noodle soup, is beloved worldwide for its aromatic broth, fresh herbs, and comforting warmth. While traditional pho often features beef or chicken, this vegetarian pho noodle soup recipe offers a delicious plant-based twist that doesn’t compromise on flavor.

Using a medley of vegetables, spices, and herbs, this recipe creates a rich and fragrant broth that’s perfect for both vegetarians and anyone looking to enjoy a lighter, wholesome meal. Whether you’re a pho aficionado or new to this Vietnamese classic, this recipe is approachable, customizable, and deeply satisfying.

This vegetarian pho is a fantastic option for cozy dinners, meal prepping, or impressing guests with a vibrant and healthy dish. Plus, it’s packed with nutrients and fresh ingredients, making it a fantastic choice any time of year.

Ready to dive in? Let’s explore why you’ll love this recipe and how to make it step-by-step!

Why You’ll Love This Recipe

There are countless reasons to fall in love with this vegetarian pho noodle soup. First, it captures the essence of traditional pho by combining a savory broth with fresh herbs and rice noodles, but with a plant-based approach that suits many dietary preferences.

The broth is made by simmering a blend of spices including star anise, cinnamon, cloves, and cardamom along with hearty vegetables like onion, ginger, and mushrooms. This results in a deeply flavorful and aromatic base without the need for meat.

Additionally, this recipe is highly versatile. You can easily adjust the vegetables or add your favorite plant-based proteins like tofu or seitan.

It’s naturally gluten-free (when using gluten-free rice noodles) and can be made soy-free if needed. Finally, it’s a comforting bowl of soup that feels indulgent yet nourishing — perfect for any season!

Ingredients

• 8 cups vegetable broth (low sodium preferred)
• 1 large onion, quartered
• 4-inch piece fresh ginger, sliced
• 4 cloves garlic, smashed
• 3 star anise pods
• 2 cinnamon sticks
• 5 whole cloves
• 3 cardamom pods, slightly crushed
• 1 tablespoon soy sauce or tamari for gluten-free
• 1 tablespoon sugar (preferably palm sugar or brown sugar)
• 2 cups shiitake mushrooms, sliced
• 200g rice noodles (pho-style flat rice noodles)
• 1 block firm tofu, cubed and optional (for added protein)
• 1 cup bean sprouts
• Fresh herbs: Thai basil, cilantro, and mint
• 2 limes, cut into wedges
• 2 fresh red chilies, sliced (optional)
• 3 green onions, thinly sliced
• Hoison sauce and Sriracha, for serving
• Salt and pepper, to taste

Equipment

• Large stockpot for simmering the broth
• Fine mesh strainer or cheesecloth to strain the broth
• Large bowl for soaking noodles
• Sharp knife and cutting board
• Ladle for serving
• Soup bowls for serving
• Chopsticks or forks for eating

Instructions

1. Prepare the broth base: In a large dry skillet over medium heat, toast the star anise, cinnamon sticks, cloves, and cardamom pods for 2-3 minutes until fragrant. This step intensifies the spices’ aroma.
2. Char the onion and ginger: Place the quartered onion and sliced ginger directly on the skillet or under a broiler, turning occasionally until slightly blackened (about 5-7 minutes). This adds a smoky depth to the broth.
3. Simmer the broth: In a large stockpot, add the vegetable broth, toasted spices, charred onion, ginger, garlic, soy sauce, and sugar. Bring to a boil, then reduce heat to low and simmer gently for 45 minutes to 1 hour, uncovered. This allows the flavors to meld beautifully.
4. Cook the mushrooms: Add the sliced shiitake mushrooms to the broth for the last 15 minutes of simmering to impart more umami.
5. Strain the broth: Use a fine mesh strainer or cheesecloth to strain the broth into another pot or large bowl, discarding the solids. Taste and adjust seasoning with salt, pepper, or more soy sauce if desired.
6. Prepare the noodles: Soak the rice noodles in warm water for 20-30 minutes until pliable, then drain. Alternatively, follow package instructions for cooking.
7. Optional tofu prep: If using tofu, pan-fry cubed tofu in a little oil until golden and crisp on all sides. Set aside.
8. Assemble the pho bowls: Divide the soaked noodles into serving bowls. Ladle hot broth over the noodles to warm them through.
9. Add toppings: Top each bowl with tofu (if using), bean sprouts, sliced green onions, fresh herbs, and red chilies. Serve with lime wedges, hoisin sauce, and Sriracha on the side for guests to customize their bowls.
10. Enjoy immediately: Pho is best enjoyed fresh and hot. Mix and match your favorite garnishes for a personalized bowl of comfort and flavor.

Tips & Variations

“For an even richer broth, add dried shiitake mushrooms or kombu (kelp) during simmering. Remove before serving.”

Try swapping out tofu for seitan or tempeh for different textures and flavors. You can also add other vegetables such as thinly sliced carrots, bok choy, or snap peas to bulk up the soup.

If you prefer a spicier broth, include a few slices of fresh ginger or a dash of chili flakes while simmering. For a gluten-free version, be sure to use tamari instead of soy sauce and confirm your rice noodles are certified gluten-free.

Leftover broth can be refrigerated for up to 3 days or frozen for longer storage. Simply reheat and add fresh noodles and toppings when ready to serve.

Nutrition Facts

Serving Suggestions

This vegetarian pho noodle soup pairs wonderfully with light, fresh side dishes. Consider serving it alongside Vietnamese spring rolls filled with fresh herbs and vegetables for a refreshing appetizer.

A crisp cucumber salad with a tangy lime dressing or a plate of steamed edamame makes great complements. For dessert, try a light fruit sorbet or a slice of the delightful Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet finish.

To explore more plant-based Asian-inspired meals, check out our collection of Asian Vegan Recipes for Delicious and Healthy Meals.

Conclusion

This vegetarian pho noodle soup recipe is a true celebration of fresh flavors, aromatic spices, and wholesome ingredients. It offers a nourishing, comforting bowl that’s perfect for any day you’re craving something warm and satisfying without meat.

The homemade broth is the star of the show — fragrant, rich, and deeply flavorful — while the fresh herbs and toppings bring brightness and texture to every bite.

Whether you’re new to vegetarian cooking or a seasoned pro, this recipe is easy to make yet impressive in taste. It’s also a fun way to introduce plant-based meals to family and friends.

For more tasty vegetarian ideas, you might want to check out our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas or our Vegetarian Swiss Chard Recipes for Healthy Meals. Enjoy crafting this delicious pho and savor every spoonful!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegetarian Pho Noodle Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful and aromatic Vietnamese noodle soup made with vegetable broth and fresh herbs. Perfect for a comforting and healthy meal.”, “prepTime”: “PT15M”, “cookTime”: “PT45M”, “totalTime”: “PT1H”, “recipeYield”: “4 servings”, “recipeIngredient”: [“8 cups vegetable broth”, “1 large onion, halved”, “3-inch piece of ginger, sliced”, “2 star anise pods”, “1 cinnamon stick”, “4 cloves”, “200g rice noodles”, “200g firm tofu, cubed”, “1 cup bean sprouts”, “1 cup fresh basil leaves”, “2 green onions, sliced”, “1 lime, cut into wedges”, “2 tbsp soy sauce”, “1 tbsp hoisin sauce”, “1 tsp sesame oil”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Toast star anise, cinnamon, and cloves in a dry pan for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Add onion, ginger, toasted spices, and vegetable broth to a pot; simmer for 30 minutes.”}, {“@type”: “HowToStep”, “text”: “Strain broth and return to pot; season with soy sauce and hoisin sauce.”}, {“@type”: “HowToStep”, “text”: “Cook rice noodles according to package instructions; drain and set aside.”}, {“@type”: “HowToStep”, “text”: “Add tofu cubes to broth and heat through for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Divide noodles into bowls, ladle hot broth and tofu over noodles.”}, {“@type”: “HowToStep”, “text”: “Top with bean sprouts, basil, green onions, and a drizzle of sesame oil.”}, {“@type”: “HowToStep”, “text”: “Serve with lime wedges on the side.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “15 g”, “fatContent”: “8 g”, “carbohydrateContent”: “45 g”}}