Easy Vegan Pho (Vietnamese noodle soup, 15 mins)
Need a brilliant Pho recipe that cuts the meat but keeps the protein? You’re in the right place!
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This is essentially a vegan noodle soup inspired by the Vietnamese dish pho (pronounced fuh like ‘duh’). The word pho technically just means noodles but it is used to refer to a dish usually made of broth, rice noodles and thinly sliced meat.
Obviously, we’ve lost the meat, so this is a tofu pho recipe!
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How to make vegan pho
This easy pho recipe comes together in just 15 minutes. That is a super-speedy recipe!
All you have to do is:
- Fry up the onion, garlic and ginger.
- Add vegetable broth, peppers, soy sauce and noodles and let it all simmer.
- Fry the tofu separately, until it’s all crispy-crunchy, then add it at the end so it doesn’t get soggy.
One tip for super crispy tofu is to toss it in cornflour before you fry it!
This make a really authentic Vietnamese Pho.
Alternatives
The toppings are what really make an easy vegetarian pho recipe really exciting – try peanuts, spring onions, jalapeño and basil… maybe a dash of lime or sriracha too? Mouthwatering, and you can put your favourite twists on it.
My personal faves are peanuts, spring onion, and cilantro. Give that a try if you’re unsure!
You can also add leftover vegetables – think mushrooms, bok choy, carrot – they all work really well!
The final result is a hot steaming bowl of broth, brimming with bright flavours. Dinner of kings!
Making it right PHO you!
Given that this is a vegan rice noodle soup, it’s almost gluten-free. The reason we say almost, is because soy sauce is a sneaky one and often has wheat in it!
However the rice noodles are gluten free and you can find soy sauce made with rice instead of wheat, or you can use tamari as a substitute.
Vegan and Vegetarian Pho variations
If you aren’t vegan, you can add a boiled egg to your pho for extra protein (and taste, it’s delicious!). That can also replace the tofu If you don’t like it, and most vegan meat substitutes also work.
If you’re looking for a vegan Asian noodle soup that you can bring to work with you, or meal prep and eat later, try our noodle soup in a jar. It’s similar to this authentic vegan pho recipe but just… in a jar!
And that’s a vegan pho recipe pho you (for more recipes like this check out our vegan low fat recipes)! (Pardon the pun)
Ingredients
For the soup
- 1 tsp olive oil
- 1 medium onion
- 1 tbsp ginger, fresh
- 1 clove garlic
- 5 cups vegetable broth
- 1.5 tbsp soy sauce
- Black pepper to taste
- ½ bell pepper, red
- 4.5 oz rice noodles
- 1 lemon
For the tofu
- 1 tsp olive oil
- 8 oz firm tofu
Toppings
- 1 cup bean sprouts
- 3 spring onions
- 1 handful cilantro/coriander, fresh
- 1 handful basil, fresh
- 2 tbsp peanuts
- 1 jalapeño
Instructions
For the tofu
- Heat up the olive oil in a pan to medium heat. Dice the tofu and add to the pan with a pinch of salt. Fry for about 15 minutes until crispy.1 tsp olive oil, 8 oz firm tofu
For the soup
- Heat up the olive oil in a pot to low heat.1 tsp olive oil
- Dice the onion. Finely dice ginger and garlic. Then add into the pot and let it simmer for a couple of minutes.1 medium onion, 1 tbsp ginger, fresh, 1 clove garlic
- Add the vegetable broth and bring to a boil.5 cups vegetable broth
- Add soy sauce and pepper. Dice the bell pepper and off it goes into the soup.1.5 tbsp soy sauce, Black pepper to taste, ½ bell pepper, red
- Add the rice noodles.4.5 oz rice noodles
- Let the soup cook for another 5 minutes.
- That’s it! The cooking’s done!
Toppings
- Chop cilantro, basil, peanuts, jalapeño and spring onions.Pour the soup into a big serving bowl. Serve with cilantro, basil, peanuts, lemon juice, bean sprouts, spring onions and tofu bits.1 lemon, 1 cup bean sprouts, 3 spring onions, 1 handful cilantro/coriander, fresh, 1 handful basil, fresh, 2 tbsp peanuts, 1 jalapeño
NOTES
- mushrooms (cook them together with the onion)
- red or yellow bell pepper, sliced in tiny bits (cook together with the onion)
- shallots instead of onions (if you’re feeling fancy)
- a bit of cinnamon, smoky paprika powder, and/or anis (add together with the garlic)
- a carrot (sliced julienne, cook together with the broth)
- peanuts (as a topping)
- fried onions (as a topping)
- turmeric (extra flavour)
- lemongrass (extra flavour)
- fried tofu crumbles (extra consistency and protein)
- Hot & Healthy Dragon Noodles
- Protein Packed Noodle Salad in a Jar
- Easy Peasy Vegan Lo Mein
- Creamy Dreamy Peanut Stir Fry
Nutrition
Hauke Fox
I’m always on the lookout for these damn smart recipes. You know, those that only take a few minutes to put together and taste delicious. Vegetarian Cooking at home is a way to take back control over what I eat. I don’t like what many companies do to animals and the environment with their products.
This article has been medically reviewed by James LeBaigue MSc Learn More
James LeBaigue MSc
James has a Masters Degree in Sport and Exercise Nutrition, as well as an Advanced Diploma in Human Nutrition.
He loves combining his scientific knowledge along with food in the real world, and these recipes are the result.
He’s on top of all the latest evidence and guidelines to make sure our nutrition advice on the website is as accurate as it can be.
By day he works as an Advanced Clinical Practitioner in a busy NHS GP Practice.
Each recipe is tested and then eaten (much to James’ delight), many times before it is deemed worthy to be published. Bon appetit!
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