Vietnamese Vegetarian Pho : A vegan and Vegetarian Delighful and Arimatic Noodle soup


by: Sonal

A fragrant and flavorful noodle soup with lots of vegetables in raw form.


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serves: 8


6 cups low-sodium vegetable broth

1 large onion, sliced (1 cup)

1/2 cup dried shiitake mushrooms You may use 1/2 cup button or portabella mushrooms in place of shitake.

5 cloves garlic, peeled and crushed

3 tbs low-sodium soy sauce or 1&1/2 tbsp regular dark soy sauce.

12 10- ¼-inch-thick coins fresh ginger

1 tbs brown sugar

1 tbs rice wine vinegar or regular distilled vinegar

1 tsp ground black pepper

1-2 sticks cinnamon

10-12 leaves fresh basil stems, reserved for soup

15-20 leaves cilantro stems, reserved for soup

8 cups water

Salt to taste

Hot chili paste if required I like super spicy so I am topping mine with more and more


2 cups cooked Udon Noodles These are Japanese wheat noodles You may use flat rice noodles also which are actually staple in this pho I didn’t have any so I used udon and they were equally tasty.

1 in block firm Tofu I sliced the tofu 1/2 inches thick slices and baked at 450*F or 250*c for 15 minutes, flipping it the mid way for even browning.

1 cups snow peas, optional

4 green onions, sliced (½ cup)

1/4 cup Button mushroom sliced, optional

12-15 baby corns

1/2 cup chopped cilantro

1/2 cup fresh basil leaves

1 lime or lemon cut into wedges

1 jalapeño sliced

Nutrition Facts
Vietnamese Vegetarian Pho : A vegan and Vegetarian Delighful and Arimatic Noodle soup

Servings Per Recipe: 8

Amount per Serving

Calories: 301

  • Total Fat: 5.5 g
  •     Saturated Fat: 1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1206.3 mg
  • Total Carbs: 54.5 g
  •     Dietary Fiber: 5.8 g
  •     Sugars: 9.7 g
  • Protein: 12 g

how is this calculated?

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1.  To make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.

2.  To make Pho: Take 6-8 big deep bowls. Divide Noodles, Tofu and all the raw ingredients to personal liking into these large soup bowls. Ladle boiling hot Broth over noodles, and top with green onions, cilantro, basil, and lime/lemon wedges to be stirred into soup.

Cooks' note:
You may use any available vegetables.
You may make vegetable broth at homeboy following this recipe :
This is how you can make vegetable broth at home:
Ingredients :
1 large onion
2 stalks celery, including some leaves
2 large carrots
8 cloves garlic, minced
2 bay leaves
1 teaspoon salt
8 cups water
Method : Boil everything together for 1/2 an hour. Now strain the vegetables. The clear broth is ready. Cool and store in fridge. Make a bigger batch and freeze.

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