This vegan pho is nourishing and filling without that heavy feeling—perfect for a warming but light meal. If you’re in a rush but still want something cozy, the 10-Minute Dumpling Soup is a super quick, tasty option!
Quick Plant Based Pho
This vegan pho is nourishing and filling without that heavy feeling! Perfect for a warming but light meal.Recipe is by Veg Me Up meal kits from Melbourne, Australia (see notes for details).
Servings 4 serves
Calories 633kcal
Ingredients
- 2 whole star anise
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 2 tsp ground coriander seeds
- 2 medium yellow onions sliced; approx. 2 cups or 284g
- 1 inch fresh ginger sliced into 4 pieces; ~20g
- 8 cups water 1.9 L
- 2 cubes vegetable stock cubes or 2 Tbsp vegetable bouillon paste
- 8 tbsp soy sauce divided; ~120 mL or 104g
- 2 tsp sriracha optional
- 14 oz extra firm tofu sliced into ¼-inch squares; 400g
- 12 oz rice noodles dried; 340g
- 4 small bok choy sliced lengthwise; ~280g total
- 2 medium carrot peeled and grated; ~2 cups or 198g
- 1 whole lime cut into wedges
- 1 cup fresh bean sprouts 100g
- 4 stalk cilantro coarsely chopped
- 4 stalk mint fresh
- ¼ cup peanuts roughly chopped; ~50g
- neutral oil for frying tofu (e.g. canola or vegetable oil) – not included in nutrition
Instructions
- In a medium saucepan over medium heat, toast the star anise, ground cinnamon, ground cloves, and ground coriander seeds for about 3 minutes, stirring constantly until fragrant. Add the sliced onions, ginger, water, vegetable stock cubes, and 4 tablespoons of the soy sauce. Bring to a boil, then reduce heat and simmer for 15 minutes.
- In a shallow dish, combine the remaining 4 tablespoons of soy sauce and sriracha (if using). Slice the tofu into ¼-inch thick squares and add to the dish. Let marinate for 4 minutes, then flip and marinate the other side for another 4 minutes.
- Place the rice noodles in a large bowl and cover with boiling water. Let sit for 7–8 minutes, or until tender. Drain and rinse under cold water to prevent sticking. Set aside.
- Heat a drizzle of neutral oil in a skillet over high heat. Add tofu slices and fry for about 2 minutes per side, or until golden brown. Set aside.
- While the tofu cooks, peel and grate the carrots, slice the bok choy lengthwise, and cut the lime into wedges. Coarsely chop the cilantro. Set all toppings aside.
- Once the broth has simmered, strain it through a fine mesh sieve into a clean pot or bowl, discarding solids.
- Divide the noodles, bok choy, grated carrot, and bean sprouts between four bowls. Pour over the hot strained broth. Top with fried tofu, peanuts, chopped cilantro, mint leaves, and a lime wedge.
Notes
If you’re in Melbourne, Australia this meal kit is available for purchase on the Veg Me Up website.
Nutrition
Calories: 633kcal | Carbohydrates: 110g | Protein: 32g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 3222mg | Potassium: 2750mg | Fiber: 16g | Sugar: 17g | Vitamin A: 42692IU | Vitamin C: 394mg | Calcium: 1028mg | Iron: 11mg
Daniela V says
Really enjoyed, thumbs up.
Daniela V says
More recipes, please, Liz!
sarah says
Was skeptical about a vegan dish at first, but this has totally won me over.
Hong Nguyen says
You’ve inspired me to get back in the kitchen again!