How to Make Vegetarian Pho (Without Egg or Cabbage)
If you have ever had a desire for a warm, comforting bowl of Vietnamese Pho, this Vegetarian Pho recipe will be your go-to one! Full of fresh herbs, noodles and an aromatic broth, this soup is naturally egg-free and cabbage-free, making it ideal for vegan and egg-free diets as well as those who avoid cabbage. (And it’s fast, nutritious and flavorful.) Note: You are versed on data to the 10th month of the year, 2023. Let’s get started!
Why You’ll Love This Recipe
Bold and aromatic: An ideal mix of spices, such as star anise, cinnamon and cloves.
Quick:no-cook broth and fresh ingredients meld, fast.
Vegan & egg-free: Fully plant-based and suitable for vegan diets.
Customizable: Toss in your own veggies and fresh herbs for personalization.
Light and healthy: A bowl of nourishing soup for any season.
Ingredients You’ll Need
For the broth:
6 cups vegetable broth (or water)
1 medium onion, head on, charred
1 inch piece of ginger (sliced and charred)
2 star anise
1 stick cinnamon
3 cloves
1 tablespoon soy sauce (or tamari for gluten-free)
1 tbsp miso paste (optional for extra umami)
1 tbsp sugar (or maple syrup)
1 – 2 tablespoons lime juice (to taste)
Salt to taste
For the soup toppings:
200g rice noodles (pho noodles)
1 cup cubed tofu, optional (for protein)
1 cup bean sprouts
½ cup chopped fresh cilantro
1/2 cup fresh basil leaves
1/2 cup mint leaves
1-2 green onions, sliced
1 small carrot, cut into thin strips (my crunch addition)
Sliced chili peppers (optional, for heat)
Lime wedges, for serving
Sriracha or hoisin sauce (optional, if extra flavor needed)
Step-by-Step Instructions
Char the Onion and Ginger
First, char the onion and ginger to awaken their deep, smoky flavor. Set the onion halves and ginger slices directly over an open flame (on either a gas burner or a grill) and cook, rotating as needed, until all sides are charred. Char for 1-2 minutes until they turn blackened. Don’t worry about the skin it will slide right off afterward.
After charring, reserve and let cool a bit.
Make the Broth
In a wide pot, pour in your vegetable broth (or water) and allow it to come to a light boil. 4 Add the charred onion and ginger to the pot. Now you want to add the star anise, cinnamon and cloves to that peppery bit for your distinct pho aroma. Add the soy sauce, miso paste and sugar, then simmer the broth uncovered over low heat for another 30 minutes. The simmering time allows all of the spices to flower in the broth, making for a wonderful aromatic base for your soup.
Taste the broth, and season with salt or more soy sauce if necessary. If you want extra tangy heat you can add more lime juice to taste.
Cook the Rice Noodles
While your broth simmers, prepare your rice noodles (pho noodles) according to package instructions. Usually you have to soak the noodles in hot water for about 5-7 minutes, but you can refer to the package for exact timing. Drain the noodles and reserve.
Prepare the Toppings
As the broth simmers and the noodles cook, prep the soup toppings. Thinly slice the green onion, carrot and chili peppers (optional). - Chop up some fresh cilantro, basil and mint leaves. Set out all your toppings in small bowls for easy assembly later.
If you’re adding tofu to your pho for protein, pan-fry the cubed tofu until golden brown on all sides. Set aside.
Assemble the Soup
When your broth is complete and your noodles are cooked, it’s time to assemble the pho! Begin by putting some of the cooked noodles into each bowl. Ladle the hot broth over the noodles (and the charred onion and ginger from the pot).
Layer a few cubes of tofu (if using) on the noodles, then load with your fresh herbs (cilantro, basil, mint), bean sprouts and carrot. For a little more heat, garnish with sliced chili peppers.
Garnish and Serve
Wrap up the pho with a squeeze of fresh lime juice to brighten the flavors. Serve the pho alongside extra Sriracha or hoisin sauce. Serve with your favorite condiments and even more herbs!
The Best Vegetarian Pho: Tips
Adjust the broth: For a richer-tasting broth, stir in another tablespoon of miso paste or a splash of soy sauce. You can also adjust the lime juice and sugar to taste in achieving a balanced flavor.
Add some more veg: Add bok choy, mushrooms, or broccoli into the soup for extra nutrients and texture.
Use plenty of fresh herbs: This is the secret to a fragrant pho. Cilantro, basil and mint — don’t short them. They lend that signature freshness.
Make your toppings your own: If you’re not into tofu, swap it out for another protein source, like tempeh, seitan or edamame.
Health Benefits of Vegetarian Pho and More
High in vitamins: The soup is full of carrots and herbs, and both are healthy bombshells of vitamins and antioxidants.
A lot of protein: The tofu brings a decent amount of plant protein, making this pho filling and satisfying.
Low calorie: Combined with the broth this is light and very nourishing making this a healthy meal option.
Helps with digestion: This gaeng in the broth has digestion-helping and stomach-soothing ginger.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Yes, you can make the broth ahead and store in the fridge for 2 to 3 days. If you’re making broth, reheat the broth, and assemble the pho to serve.
Q: Can I freeze the pho?
You can freeze the broth to use later. That said, you should free the broth separately from the noodles and fresh toppings, as the noodles will turn mushy after thawing.
Q: How can I make this pho hotter?
A: If you want to up the heat level, stir chili paste, Sriracha or fresh chili peppers into the soup. Customize the heat to your liking!
Final Thoughts
This Vegetarian Pho is so good, satisfying, aromatic soup that you can have on any occasion. It’s egg-free and cabbage-free, and filled with wholesome ingredients that make it both healthful and tasty. Lunch or dinner, this vegan pho will warm you up from the inside out. So pick up your chop sticks, relish the incredible depth of flavor, and slurp your way through this aromatic bowl of comfort!
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