Best Vegetarian Pho Recipes

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VEGETARIAN PHO (VIETNAMESE NOODLE SOUP)



Vegetarian Pho (Vietnamese Noodle Soup) image

A vegetarian version of this tasty Vietnamese noodle soup.

Provided by Annette Marcelo

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h34m

Yield 6

Number Of Ingredients 18

10 cups vegetable stock
1 onion, peeled and halved
¼ cup soy sauce
8 cloves garlic, coarsely chopped
2 (3 inch) cinnamon sticks
2 teaspoons ground ginger
2 pods star anise
2 bay leaves
1 (16 ounce) package thin rice noodles (such as Thai Kitchen®)
2 tablespoons vegetable oil, or as needed
2 (14 ounce) packages firm tofu, drained and cut into 1/4-inch slices
8 ounces enoki mushrooms
4 scallions, thinly sliced
½ cup coarsely chopped cilantro
1 lime, cut into wedges
2 jalapeno peppers, sliced into rings
¼ cup mung bean sprouts
¼ cup Thai basil leaves, torn into bite-size pieces

Steps:

  • Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.
  • Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.
  • Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.
  • Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth.
  • Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.

Nutrition Facts : Calories 483.1 calories, Carbohydrate 77.7 g, Fat 12.6 g, Fiber 5.1 g, Protein 16.6 g, SaturatedFat 1.9 g, Sodium 1208.8 mg, Sugar 2.7 g

VEGETARIAN PHO



Vegetarian Pho image

Check out this vegetarian pho with broth made from soy sauce and a blend of spices like star anise and cinnamon.

Provided by Mark Bittman

Categories     Dinner     Vegetarian     Soup/Stew     Noodle     Winter

Yield 4 servings

Number Of Ingredients 31

2 tablespoons good-quality vegetable oil
1 large onion, halved and sliced
1 head garlic, cloves separated but unpeeled
1 2-inch piece fresh ginger, cut into coins
Salt
Pinch sugar
3 or 4 star anise pods
1 cinnamon stick
2 bay leaves
2 tablespoons black peppercorns
6 cups vegetable stock
1/4 cup soy sauce, plus more to taste
1 tablespoon cider vinegar
1 bunch fresh cilantro
1/2 pound mushrooms (any kind), trimmed
8 ounces thin rice vermicelli
6 cups boiling water
4 scallions, sliced, for garnish
2 or 3 limes, cut into wedges, for garnish
Additional toppings as you like (see the list that follows)
Vegetable Stock
2 tablespoons olive oil
4 carrots, sliced
4 celery stalks (plus any vegetable leaves), sliced
2 onions, quartered (don't bother to peel!)
2 baking potatoes, peeled and cut into chunks
1 head garlic (separate the cloves but don't bother to peel)
1 pound white button mushrooms, trimmed and halved or sliced
Salt and pepper
10-20 parsley sprigs
2 bay leaves

Steps:

  • Vegetable Stock
  • Put the oil in a large pot over medium heat. When it's hot, add the carrots, celery, onion, potatoes, garlic, and mushrooms. Sprinkle with salt and pepper, cover, and cook, undisturbed, until you hear the vegetables sizzle, 3 to 5 minutes. Uncover, stir once or twice, and cook, stirring only enough to prevent burning until the vegetables release their liquid and begin to brown, 15 to 20 minutes. (If you have more time, keep going another 15 to 20 minutes or until they're even darker.)
  • Add 10 cups water, the parsley, and the bay leaves. Bring to a boil, then adjust the heat so the mixture bubbles steadily but gently. Cook until the vegetables are very tender, anywhere from 15 to 60 minutes depending how much time you can spare.
  • Strain through a fine-mesh strainer. Taste and adjust the seasoning before using or cooling and storing.
  • Pho
  • Put the oil in a large pot over medium heat. When it's hot, add the onion, garlic, and ginger. Sprinkle with some salt and the sugar and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the star anise, cinnamon, bay leaves, and peppercorns and stir until warm and fragrant, no more than a minute. Add the stock, soy sauce, vinegar, half the cilantro (save therest for garnish), mushrooms, and 1 cup water. Bring to a boil, then lower the heat so the stock bubbles gently. Cook, partially covered, until you are happy with the concentration of flavor, 30 to 60 minutes.
  • Put the rice vermicelli in a large bowl, sprinkle with salt, and cover with the boiling water. Soak until the noodles are barely tender; start checking after 3 minutes. Drain the noodles, then rinse them and the bowl with cold water to cool down. Return the noodles to the bowl, add enough cold water to cover, and let sit until you're ready to serve.
  • Strain the broth through a fine-meshed strainer, return it to the pot, and keep at a gentle bubble. Taste and adjust the seasoning, adding more soy sauce if you'd like. (You can make the broth to this point, cool, and store it in the refrigerator for several days or the freezer for a few months. Return it to a boil and keep hot until time to serve.)
  • Prepare any additional toppings from the list that follows (or whatever else you'd like) and put them in bowls or platters. Drain the noodles and divide them among big bowls; ladle some broth over the noodles. Garnish with the scallions, limes, and sprigs of the reserved cilantro. Top the soup with other additions as you like.

VEGETARIAN PHO (VIETNAMESE NOODLE SOUP)



Vegetarian Pho (Vietnamese Noodle Soup) image

From Sally Bernstien's article on Vietnamese food in the Vegetarian Journal[March/April 2000]. "I'm pleased to report that experiencing a vegetarian Vietnam is possible. Armed with a tourist phrasebook, a healthy appreciation of local markets, and a willingness to be considered highly eccentric by the Viet-namese, I enjoyed such delicacies as a vegetarian version of pho, the fabled Vietnamese noodle and meat soup..."

Provided by That is Dr House to

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 21

1 lb rice noodles
8 ounces seitan, drained
1/4 cup bean sprouts
1/2 cup shredded napa cabbage
1/2 cup tender greens
1/2 cup fresh basil leaf
1/2 cup fresh cilantro, coarsely chopped
3 scallions, thinly sliced
3 tablespoons peanuts (optional)
1 lime, cut into wedges
3 fresh red chili peppers or 3 fresh green chili peppers
salt
fresh ground pepper
8 cups clear vegetable stock
3 tablespoons Braggs liquid aminos
8 medium garlic cloves, peeled and chopped coarsely
1 small onion, diced
1 inch gingerroot
2 cinnamon sticks (3 inches each)
2 star anise pods
2 large bay leaves

Steps:

  • Tear greens into bite-sized pieces. Use both green and white parts of the scallions. Peanuts should bechopped roasted unsalted Seed the chili peppers and cut into rounds.
  • Make the broth then when it has simmered for about 10 minutes, soak the noodles.
  • To Soak: Bring 4 qts water to boil. Remove from heat. Add the noodles and soak 15 minutes. Stir occasionally until noodles are pliable and easily separated. Drain and divide into bowls.
  • Simmer seitan in the broth until heated through. About 4 minutes then remove with a slotted spoon and thin slice into six portions and add your noodles.
  • Now Place the bean sprouts, cabbage, greens, basil, cilantro, scallions and peanuts on top of the noodles and seitan. Put broth into bowls.
  • Serve the lime, chili rounds and salt and pepper on the side.
  • Broth: Makes 8 cups.
  • Put the stock, braggs, garlic and onion in a stock pot and bring to a boil.
  • Char the ginger on all sides and add to the stock.
  • Now add the cinnamon, anise and bay to the broth. Reduce heat and simmer for 20 to 25 minutes partially covered.
  • Remove solids with slotted spoon. Adjust seasonings if needed and return to pot until ready to use in recipe. Keep hot.

Nutrition Facts : Calories 304.3, Fat 0.6, SaturatedFat 0.1, Sodium 143.9, Carbohydrate 69.7, Fiber 2.6, Sugar 2.4, Protein 4

BASIC VEGETARIAN PHO



Basic Vegetarian Pho image

I adapted this Asian pho dish from a traditional Hmong recipe for my vegetarian fiance. The broth is very basic and then each person seasons and garnishes it according to their individual tastes. There is no right way to season and garnish this dish. Be creative and feel free to add your own twist. For flavoring, use red pepper paste, soy sauce, teriyaki sauce, and sesame oil.

Provided by LindsayRose5

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 15

3 (32 fluid ounce) containers vegetable broth
6 stalks lemon grass, cut into 1-inch pieces
2 tablespoons vegetable bouillon (such as Better Than Bouillon®)
5 whole star anise pods
1 (16 ounce) package dried thin rice noodles
1 (8 ounce) package bean sprouts
1 (8 ounce) package sliced fresh mushrooms
2 limes, sliced, or as desired
1 bunch fresh cilantro
1 (.75 ounce) package fresh basil
1 bunch green onions, sliced
¼ cup teriyaki sauce, or to taste
¼ cup soy sauce, or to taste
¼ cup chile paste, or to taste
¼ cup sesame oil, or to taste

Steps:

  • Combine vegetable broth, lemon grass, vegetable bouillon, and star anise pods in a saucepan and bring to a boil. Reduce heat and let simmer until flavors are combined, 30 to 45 minutes. Remove lemon grass and star anise with a slotted spoon and discard.
  • Place rice noodles in a bowl and cover with hot water to soften, about 10 minutes. Drain and cut into shorter pieces with kitchen shears; divide noodles equally between soup bowls. Fill bowls with hot broth to cover noodles.
  • Place bean sprouts, mushrooms, limes, cilantro, basil, and green onions into separate bowls. Place teriyaki sauce, soy sauce, chile paste, and sesame oil in separate bowls. Serve soup alongside garnishes and flavorings.

Nutrition Facts : Calories 386.9 calories, Carbohydrate 71.3 g, Fat 9.3 g, Fiber 4.8 g, Protein 7.5 g, SaturatedFat 1.6 g, Sodium 1669.2 mg, Sugar 10.3 g

VEGETARIAN PHO (CROCK POT)



Vegetarian Pho (Crock Pot) image

This is a low cal filling soup - I didn't use the seitan and it was still very good and filling. Recipe source: Fresh from the Vegetarian Slow Cooker

Provided by ellie_

Categories     Vegetable

Time 6h45m

Yield 4 serving(s)

Number Of Ingredients 17

1 onion, chopped
1 green chili pepper, seeded and chopped
3 slices ginger
2 star anise, whole
1 cinnamon stick
3 tablespoons tamari (or your favorite soy sauce)
6 cups vegetable broth
1 tablespoon peanut oil
4 ounces seitan, cut into strips, optional (I didn't use any)
3 tablespoons hoisin sauce
1 1/2 tablespoons lime juice
2 tablespoons barley miso (or regular miso(I used white miso)
2 tablespoons hot water
6 ounces rice noodles, soaked for 15 minutes in cold water and drained
1/2 cup bean sprouts, garnish
4 scallions, chopped, garnish
2 tablespoons cilantro, chopped, garnish

Steps:

  • In crock pot combine the first 7 ingredients (onion - broth), cover and cook on low for 6 hours.
  • Meanwhile, heat oil in skillet over medium high heat and add seitan strips. Brown on all sides. Remove from heat and set aside.
  • Strain broth/stock and return broth to crock pot.
  • In a small cup combine miso paste with water.
  • In a small bowl combine the next 2 ingredients and the miso/water mixture. Add to broth in crock pot. Stir in drained rice sticks and seitan. Cook for 5-10 minutes longer or until rice sticks are soft.
  • To serve, ladle soup into bowls and garnish with bean sprouts, scallions and cilantro.

Nutrition Facts : Calories 244.9, Fat 4.1, SaturatedFat 0.7, Cholesterol 0.4, Sodium 1030.9, Carbohydrate 47.4, Fiber 2.4, Sugar 6.2, Protein 4.5

VEGETARIAN PHO



Vegetarian Pho image

Broth and reconstituted shitakes can be made and stored in the refrigerator up to 3 days ahead of time, or the freezer up to 3 months. Gently reheat over medium before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 2h

Number Of Ingredients 19

4 ounces dried shitake mushrooms (4 cups)
8 ounces fresh shitake mushrooms (about 5 cups), caps and stems separated
3 medium carrots, peeled and quartered, plus julienned carrots, for serving
2 heads garlic, halved crosswise
1 large bunch cilantro stems, plus leaves for serving
1 2-inch cinnamon stick
2 cloves
1 star anise
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon black peppercorns
2 medium onions, halved lengthwise
2 medium shallots, halved lengthwise, plus 1 tablespoon finely chopped
3 2-inch pieces ginger, halved lengthwise, plus 1 tablespoon, peeled and finely chopped
Coarse salt
1 tablespoon vegetable oil
1 teaspoon hoisin sauce, plus more for serving
8 ounces rice noodles
Sambal chili sauce, lime wedges, bean sprouts, sliced chilis, and basil leaves, for serving

Steps:

  • Gather dried shitakes in double-lined cheesecloth and tie-off with kitchen twine. Place in a large pot. Add fresh shitake stems, quartered carrots, garlic and cilantro stems.
  • Toast cinnamon, cloves, star anise, coriander, fennel and black peppercorns in a small skillet over medium-high, stirring, until fragrant, about 2 minutes. Transfer to pot.
  • Preheat broiler. Place onions, halved shallots and halved ginger on a rimmed baking sheet. Broil, turning occasionally, until very charred in spots, 10 to 15 minutes. Transfer to pot.
  • Add 16 cups water and season with 2 tablespoons salt. Bring to a simmer over medium-high, skim foam and reduce heat to maintain a low simmer. Cook until broth is reduced by just under half, about 1 hour.
  • Remove cheesecloth and reserve dried mushroom caps, then pour broth through a fine mesh strainer lined with cheesecloth. Check seasoning; broth should be well-seasoned.
  • Meanwhile, slice fresh shitake caps into 1/2-inch-thick slices. Heat oil over medium-high in a medium nonstick skillet until shimmering. Add mushroom slices and cook until softened and golden brown, about 7 minutes. Add finely chopped ginger and shallot, and cook, stirring, until fragrant, about 1 minute. Add hoisin and stir to coat. Transfer mushroom slices to a bowl to cool slightly.
  • Pour boiling water over noodles in a large baking dish or bowl. Let soak 5 minutes, stirring with tongs to release starches, then drain. Repeat, let soak until al dente, about 5 minutes more; drain. Divide among bowls along with reconstituted shitake caps, shitake slices, and julienned carrots. Pour hot broth over noodles and serve with toppings, as desired.

VEGETARIAN SLOW COOKER PHO



Vegetarian Slow Cooker Pho image

Using 1/4-inch-wide rice noodles is important for the success of this soup; do not substitute other types of noodles. Be sure not to overcook the rice noodles or else they will become mushy. The Test Kitchen created a flavorful base with a 'beefy' taste using portobellos and complex spice notes that could hold up well to the long simmering time in the slow cooker. ATK

Provided by gailanng

Categories     Asian

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 17

1 onion, chopped fine
6 garlic cloves, minced
1/4 ounce dried porcini mushrooms, rinsed and minced
1 teaspoon canola oil
6 cups water
4 cups vegetable broth
1 lb portobello mushroom cap, gills removed, caps halved and sliced thin
3 stalks lemongrass, trimmed to bottom 6 inches and bruised with back of knife
1/4 cup low sodium soy sauce, plus extra for seasoning
4 star anise pods
2 whole cloves
6 ounces wide rice noodles, 1/4 inch wide, no substitute
1 teaspoon sriracha sauce, plus extra for seasoning
salt and pepper
2 ounces bean sprouts
1/2 cup fresh Thai basil
lime wedge

Steps:

  • Microwave onion, garlic, porcini mushrooms, and oil in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in water, broth, portobello mushrooms, lemon grass, soy sauce, star anise, and cloves. Cover and cook until portobello mushrooms are tender, 4 to 6 hours on low or 3 to 5 hours on high. Note: Checking after the minimum cook time is recommended.
  • Stir noodles into soup, cover and cook on high until tender, 10 to 20 minutes. Discard lemon grass, star anise and cloves. Stir in Sriracha and season with salt, pepper, extra soy sauce and extra Sriracha to taste. Top individual portions with bean sprouts and basil and serve with lime wedges.

Nutrition Facts : Calories 153.3, Fat 1.4, SaturatedFat 0.2, Sodium 420.4, Carbohydrate 31.6, Fiber 2.3, Sugar 2.9, Protein 4.8

SIMPLE VEGETARIAN PHO BROTH



Simple Vegetarian Pho Broth image

The focus of this broth, a base for pho dishes with tofu and a variety of mixed vegetables, is the charred ginger and onion. Spice comes from a bag filled with star anise, peppercorns, cinnamon stick and cloves and more flavor flows from an abundance of sweet vegetables. Nonvegetarians can add fish sauce to this aromatic and beautiful vegan broth if they wish.

Provided by Martha Rose Shulman

Categories     soups and stews, side dish

Time 2h10m

Yield 2 1/2 quarts, serving 6

Number Of Ingredients 16

1 large onion (about 1/2 pound), peeled and quartered
1 3-inch piece of fresh ginger
3 quarts water
1 pound leeks (1 1/2 large), tough ends cut away, halved lengthwise, cleaned and cut in thick slices
2 medium turnips (about 10 ounces), peeled and cut in wedges
1 pound carrots (3 large), peeled and sliced thick
2 ounces mushroom stems (from about 8 ounces mushrooms), or 4 dried shiitakes
1 head of garlic, cut in half
2 stalks lemon grass, trimmed, smashed with the side of a knife, and sliced
Salt to taste
1 to 1 1/2 tablespoons sugar (to taste), preferably raw brown sugar
6 star anise pods
5 whole cloves
1 tablespoon black peppercorns
A 2- to 3-inch cinnamon stick
1 to 2 tablespoons fish sauce (nuoc mam), to taste (optional)

Steps:

  • Scorch the onion and ginger by holding the pieces above a flame with tongs, or in a dry frying pan if using an electric stove. Turn the pieces until they are scorched black in places on all sides. Slice the ginger lengthwise.
  • Combine the scorched onion and ginger with the water, leeks, turnips, carrots, mushroom stems or dried shiitakes, garlic, lemon grass, salt to taste and 1 tablespoon sugar in a large soup pot and bring to a boil. Tie the spices in a cheesecloth bag and add to the soup. Reduce the heat, cover and simmer for 1 hour. Add the fish sauce if using, and simmer for another hour (2 hours total, with or without the fish sauce). Strain through a cheesecloth-lined strainer. Taste and adjust salt and sugar.

Nutrition Facts : @context http, Calories 6, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 88 milligrams, Sugar 0 grams, TransFat 0 grams

VEGETARIAN PHO WITH ASPARAGUS AND NOODLES



Vegetarian Pho With Asparagus and Noodles image

When I make pho with vegetables other than those used to make the broth, as in this springtime pho, I cook the vegetables separately, so as not to infuse their flavor into the broth, and very briefly, so that they retain some crunch. I like to use thick stalks of asparagus and cut them on the diagonal into 2-inch lengths.

Provided by Martha Rose Shulman

Categories     dinner, soups and stews, main course

Time 15m

Yield 6 servings

Number Of Ingredients 9

1 recipe vegetarian pho broth
3/4 pound wide rice noodles
1 pound asparagus, woody stems trimmed away and cut on the diagonal into 2-inch pieces
1/2 cup Asian or purple basil leaves, slivered
4 scallions, chopped
1 cup chopped cilantro
2 to 4 bird or serrano chilies, finely chopped (to taste)
6 mint sprigs
3 to 4 limes, cut in wedges

Steps:

  • Have the broth at a simmer in a soup pot.
  • Steam or blanch the asparagus for 2 to 3 minutes, just until crisp-tender. Set aside.
  • Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls. Distribute the asparagus among the bowls and ladle in a generous amount of hot broth. Sprinkle on half the cilantro, half the basil leaves and the green onions. Pass the chopped chilies, mint sprigs and the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on. Serve with chopsticks for the noodles and soup spoons for the soup.

VEGETARIAN PHO



Vegetarian Pho image

Make and share this Vegetarian Pho recipe from Food.com.

Provided by spatchcock

Categories     Clear Soup

Time 10h

Yield 4-6 serving(s)

Number Of Ingredients 18

1 small unpeeled onion, quartered
2 unpeeled shallots, halved
8 garlic cloves, halved
ginger, coarsely sliced
2 (3 inch) cinnamon sticks
2 star anise pods
4 cloves
8 cups clear vegetable stock
3 tablespoons soy sauce
salt (to taste)
1 lb rice noodles
8 ounces seitan or 8 ounces fried tofu, sliced
6 scallions, thinly sliced (both green and white parts)
1 1/2 cups bean sprouts (approx)
mint (a big handful, to taste) or cilantro leaf, left whole (a big handful, to taste)
1 lime, cut into wedges (for serving)
hoisin sauce (to taste)
sriracha chili paste (to taste)

Steps:

  • To make the broth, heat a large pot over medium-high heat. Add the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and cloves and dry-roast, stirring occasionally, until the vegetables begin to char. Add the stock and soy sauce and bring to a boil over high heat. Turn the heat down to medium-low, cover, and simmer for about 25 minutes. Strain into a clean pot and discard the solids. Taste the broth and add salt if necessary. Keep warm over low heat.
  • While the broth is simmering, prepare the rice noodles. Place the noodles in a large bowl. Pour boiling water over the noodles to cover and soak for 20 minutes.
  • When you are ready to assemble the soup, add the seitan or tofu to the warm broth and allow to heat through. Drain the soaked rice noodles and divide evenly among 4 to 6 large bowls. Using a slotted spoon, scoop the seitan or tofu out of the broth and distribute among the bowls. Ladle the hot broth over the noodles. Serve the bowls of pho with the scallions, bean sprouts, herbs, lime wedges, hoisin sauce and chili sauce on a seperate platter so that everyone can season their own soup as they wish.

Nutrition Facts : Calories 468.3, Fat 0.8, SaturatedFat 0.2, Sodium 969.9, Carbohydrate 106.3, Fiber 4.1, Sugar 3.5, Protein 7.9

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