Aromatic Vegetarian Pho with Tofu or Mushrooms

Why You’ll Love This Recipe

• Crystal-clear, aromatic broth with classic pho aromatics—star anise and cinnamon—balanced for vegetarian depth.
• Simple techniques that deliver restaurant-level flavor at home, no specialty equipment required.
• Flexible proteins and toppings: choose crispy tofu or meaty mushrooms, plus plenty of fresh herbs.
• Meal-prep friendly: make the broth ahead, then cook noodles and add toppings when ready to serve.

Grocery List

• Produce: Yellow onion, fresh ginger, garlic, scallions, jalapeño, lime, Thai basil, bean sprouts, optional mixed mushrooms
• Dairy: None
• Pantry: Vegetable broth, soy sauce or tamari, brown sugar, kosher salt, rice noodles, star anise, cinnamon sticks, whole cloves, coriander seeds, fennel seeds (optional), neutral oil, hoisin sauce, chili sauce, cornstarch (for tofu)

Full Ingredients

Broth Base

• 8 cups low-sodium vegetable broth
• 2 cups water
• 1 large yellow onion, halved (leave skin on for color)
• 4-inch piece fresh ginger, halved lengthwise
• 4 garlic cloves, lightly smashed
• 6 whole star anise
• 2 cinnamon sticks (3-inch)
• 6 whole cloves
• 1 tbsp coriander seeds
• 1 tsp fennel seeds (optional but lovely)
• 3 tbsp soy sauce or tamari
• 1 tbsp brown sugar (or palm sugar)
• 1½ tsp kosher salt, plus more to taste

Noodles & Protein

• 12 oz dried flat rice noodles (medium-width banh pho)
• Option A (Tofu): 14 oz extra-firm tofu, pressed 15 minutes and cut into ¾-inch cubes
• — 1 tbsp soy sauce or tamari, 1 tsp cornstarch, 1–2 tbsp neutral oil
• Option B (Mushrooms): 12 oz mixed mushrooms (shiitake, oyster, cremini), sliced
• — 2 tsp neutral oil, 1 tsp soy sauce or tamari

Toppings & Condiments

• 2 cups bean sprouts
• 1 cup Thai basil leaves (plus cilantro if you like)
• 2 scallions, thinly sliced
• 1 jalapeño, thinly sliced
• 2 limes, cut into wedges
• Hoisin sauce and chili sauce (sriracha or sambal), optional

Step-by-Step Instructions

Step 1: Char the onion and ginger

Position an oven rack 6 inches/15 cm from the broiler. Set the broiler to high (about 500°F/260°C). Place the onion halves (cut side down) and ginger (cut side up) on a foil-lined sheet. Broil 6–8 minutes, turning once, until the surfaces are deeply charred in spots. Alternatively, char them cut-side down in a dry skillet over medium-high heat for 5–7 minutes. Charring concentrates sweetness and adds the signature pho aroma and color.

Step 2: Toast and corral the spices

In a large pot or Dutch oven, toast the star anise, cinnamon sticks, cloves, coriander seeds, and fennel seeds over medium heat for 2–3 minutes until very fragrant. Transfer the spices to a small piece of cheesecloth or a tea infuser and tie closed; this keeps the broth clear and makes straining easy.

Step 3: Simmer a clear, aromatic broth

Add the vegetable broth, water, charred onion and ginger, garlic, and the bagged spices to the pot. Bring just to a simmer over medium heat, then reduce to low to maintain a gentle bubble—do not boil. Simmer uncovered for 45 minutes, occasionally skimming any foam. Stir in the soy sauce, brown sugar, and salt during the last 5 minutes. Turn off the heat and let the broth sit 5 minutes to settle.

Step 4: Cook the protein (tofu or mushrooms)

For tofu: Pat dry, then toss cubes with 1 tbsp soy sauce and 1 tsp cornstarch. Heat 1–2 tbsp neutral oil in a nonstick skillet over medium-high. Sear tofu, turning every 2–3 minutes, until golden and crisp on several sides, 8–10 minutes total. For mushrooms: Heat 2 tsp oil over medium-high. Add sliced mushrooms and a pinch of salt; cook, stirring occasionally, until browned and tender, 6–8 minutes. Finish with 1 tsp soy sauce. Keep warm.

Step 5: Cook the rice noodles

Bring a large pot of water to a rolling boil. Add the rice noodles and cook 4–6 minutes until just tender but not mushy (check package). Drain and rinse briefly under hot water to remove excess starch. Divide noodles among 4 pre-warmed deep bowls.

Step 6: Strain and season the broth

Strain the broth through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean pot to keep it crystal clear. Discard solids. Bring the strained broth back to a full boil. Taste and adjust: add a pinch more salt or a splash of soy for depth, or a touch more sugar for roundness.

Step 7: Assemble and serve

Top each bowl of noodles with tofu or mushrooms. Add bean sprouts, Thai basil leaves, scallions, and jalapeño to taste. Ladle 2–3 cups of boiling hot broth over each bowl—the heat will wake the herbs and warm the noodles through. Serve immediately with lime wedges and small dishes of hoisin and chili sauce on the side so everyone can season their own bowl.

Pro Tips

• Keep the simmer gentle—boiling emulsifies fats and clouds the broth.
• Leave the onion skin on while charring; it adds a lovely amber hue.
• Bagging spices prevents stray bits and keeps your broth glass-clear.
• Pre-warm bowls with hot water so the broth stays piping hot at the table.
• For extra umami, add a dried shiitake or a small strip of kombu to the broth for the first 20 minutes, then remove.

Variations

• Mushroom-Forward Pho: Replace 2 cups of broth with strong mushroom stock and use sautéed shiitake and oyster mushrooms as the topping.
• Gluten-Free: Use tamari or coconut aminos instead of soy sauce; confirm hoisin and chili sauces are certified gluten-free.
• Spicy Pho: Add 2–3 dried chiles to the spice bag or infuse the broth with 1–2 tbsp chili oil just before serving.

Storage & Make-Ahead

Broth keeps 5 days refrigerated or 3 months frozen. Store broth, noodles, and toppings separately. Reheat broth to a full boil before serving. Noodles are best cooked the day of; if making ahead, undercook by 1 minute, toss with a teaspoon of oil, and reheat by dipping in boiling water for 10–20 seconds. Tofu stays crispest if seared just before serving; mushrooms reheat well in a hot pan for 1–2 minutes.

Nutrition (per serving)

Approximate values with tofu: 460 calories; 12 g fat; 66 g carbohydrates; 18 g protein; 5 g fiber; 900 mg sodium. Values will vary based on toppings, sauces, and noodle brand.