Main image of Vegan Pho - Vietnamese Noodle Soup

Vegan Pho - Vietnamese Noodle Soup

45 min



Pho is a Vietnamese soup consisting of broth, rice noodles, herbs, and meat. To make it plant-based, this version uses tofu which compliments the slurp-able broth. Don't skimp on the toppings! They're the best part of this comforting soup.



45 min


10 min


35 min


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  • 1
    yellow onion, quartered
  • 2
    shallots, peeled, cut in half
  • 2
    cloves garlic, cut in half
  • 3 Tbsp (18 g)
    fresh ginger , sliced
  • 1
    cinnamon stick, cut in half
  • ½ tsp
    whole peppercorns
  • 3
    star anises
  • 1 tsp (5 mL)
    vegetable oil
  • 5 cups (1200 mL)
  • 1
    vegetable bouillon cube
  • 2 Tbsp (30 mL)
  • 1 tsp (5 mL)
    rice vinegar (optional)
  • 1
    carrot, thinly sliced (optional)
  • ½
    head broccoli, cut into florets
  • 10
    button mushrooms, sliced
  • 6.3 oz (180 g)
    dry white rice noodles

Tofu strips

  • 1 Tbsp (15 mL)
    vegetable oil
  • 1 tsp (6 g)
  • 11.4 oz (325 g)
    extra firm tofu, pressed, thinly sliced

Optional (but highly recommended) garnishes

  • fresh basil
  • fresh bean sprouts
  • fresh jalapeño
  • fresh lime slices
  • fried onions
  • hoisin sauce
  • sliced green onion
  • small raw radish
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  1. In a medium pot on high heat, place the onion, shallots, garlic, ginger, cinnamon stick, peppercorns, cloves, and star anise and dry roast until fragrant, about 2 minutes, stirring continuously.
  2. Then add the oil and continue to sauté for another 60 seconds before adding the water and crushing in the vegetable bouillon cube. Bring to a boil, then reduce to a simmer, partially cover and cook for 25 min to allow the flavours to meld.
  3. To prepare the tofu, heat the oil in a large pan on high heat, and sprinkle salt to evenly cover the base of the pan.
  4. Add the sliced tofu to the pan, decrease the heat to medium-high and do not disturb until golden, about 5 - 8 minutes. Then flip and allow the other side to cook; again, do not disturb until golden, about 5 minutes. Disturbing the tofu too much while they cook can cause them to crumble. Remove from heat and set aside.
  5. Add a strainer to the top of a large pot on medium-high heat and drain the broth from step #2, straining out the onions, garlic, ginger and spices. To this broth, add the soy sauce, vinegar, carrot, broccoli and mushrooms, and partly cover, allowing to simmer for about 5 minutes.
  6. While the veggies cook, add the rice noodles to a pot or large bowl on high heat and cover with boiling water. Allow the noodles to sit in the hot water until al dente, about 1 minute. Drain and set aside.
  7. To prepare the noodle bowl, simply divide the noodles between the bowls, ladle veggies and broth on top, add the cooked tofu and load the bowl with desired garnishes. Serve immediately and enjoy while hot!


  • Variation: use edamame as a plant-based protein to save time compared to frying the tofu. If adding edamame, add at the same time as the carrots.


  • This soup is best enjoyed immediately.
  • Leftovers can be stored in an airtight container for up to 1 day and reheated before serving.

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 37%

dry white rice noodles

Proteins 9%

extra firm tofu

Fruits & Veggies 54%

yellow onion


clove garlic

fresh ginger


head broccoli

button mushroom


extra firm tofu


vegetable oil

vegetable oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Tessa - March 27, 2021, 3:37 p.m.

LOVED this recipe! Just made it for dinner tonight and my husband and I have full and nourished happy bellies. ❤

PUL Team - April 2, 2021, 5:57 p.m.

Thank you for the lovely review, Tessa! We love happy and nourished bellies 🥰