Veggie Pho Recipe | Vietnamese Noodle Soup Recipe

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock is fresher and more flavorful.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs.

chili sauce

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a unique flavor profile.

Prepare the broth by combining vegetable stock, water, ginger, red onion, cumin seeds, cloves, star anise, and cinnamon bark in a large pot.

Bring the mixture to a boil, then reduce to a simmer for 30 minutes to allow flavors to develop.

Strain the broth to remove solids and return the liquid to the pot.

Season the broth with salt and coconut aminos or soy sauce to taste.

In a separate pan, heat coconut oil and sauté the tofu until golden brown.

Add the brown shimeji and shiitake mushrooms to the pan and cook until tender.

To assemble, divide the cooked rice noodles among serving bowls.

Ladle hot broth over the noodles in each bowl.

Top with sautéed tofu, mushrooms, mung bean sprouts, and fresh herbs like basil, cilantro, and scallions.

Garnish with lime or lemon wedges and serve with chilies on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens