Whether you pronounce it “f-uh” or “f-oh,” this easy take on pho is sure to bring you comfort. You’ll be so surprised how easy it is to create your perfect version of this classic bowl of comfort. For those of you who miss Anthony Bourdain as much as we all do at Gene Food, maybe we can make this dish in honor of Tony. Despite that fact that it’s Vegan, he loved Vietnamese food.
Easy Vegan Pho
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 1x
- 1/2 lb tofu, drained and diced
- 1/2 lb shiitake mushrooms, sliced
- 4 oz Lotus Foods Organic Rice Noodles
- 2 star anise
- 1 tsp ground ginger
- 1/8 tsp ground cloves
- 2 cloves garlic, minced
- 4 cups Pacific Foods Low Sodium Organic Vegetable Broth
- 1/4 cup cilantro
- 1/4 cup mint
- 2 Tbsp green onions, chopped
- 1 lime, cut into wedges
- To taste red chili pepper, sliced
- Preheat oven to 400F
- Line sheet pan with parchment paper or a silpat
- In a pot, bring water to a boil for noodles
- Press tofu between paper towels to absorb excess moisture then season with salt and pepper to taste
- Arrange mushroom and tofu on prepared sheet pan and transfer to oven for 15-20 minutes, until roasted
- In a pot, heat star anise, ground ginger, and ground cloves over medium heat for 1 minute
- Add 2 Tbsp water and garlic then cook 2 minutes
- Add broth and tamari then bring to a boil. Reduce heat and simmer 12-15 minutes
- Add noodles to pot of boiling water and boil 5 minutes, stirring occasionally
- Drain rice noodles and rinse under cool water for 20 seconds
- Divide broth and noodles between 2 bowls then top with tofu, shiitake, cilantro, mint, green onions, lime wedges, and sliced red chili peppers
- Serving Size: 1/2 of recipe
- Calories: 332.9
- Sugar: 5.5
- Sodium: 298.6
- Fat: 6.7
- Saturated Fat: 1.2
- Unsaturated Fat: 5.0
- Trans Fat: 0
- Carbohydrates: 52.2
- Fiber: 9.3
- Protein: 17.9
- Cholesterol: 0
Keywords: dairy free, egg free, gluten free, oil free, vegan
What is pho?
Pho (traditionally pronounced f-uh) is a popular Vietnamese soup. It’s a seemingly simple mix of broth, herbs, a protein and rice noodles. But these layers of flavor provide so much comfort and flavor. Usually, it includes meat as the protein, but for this quick vegan version, we’re using crispy roasted tofu.
The key to a good bowl of pho is a good bowl of broth. Since we don’t have days to slow-cook our own broth, we’re turning to Pacific Organic Low Sodium Vegetable broth. It’s easy to step up a pre-made broth with some sautéed garlic and toasted spices.
Why roast the mushrooms and tofu first?
Roasting mushrooms draw out their natural sweet and savory flavors. It also helps to firm up their texture, which makes them great in a soup. Roasting the tofu mellows out the flavor and gives them a slight bite. You’ll love the combination of these two textures.
Why rinse the noodles?
When rice noodles boil, they get covered in a film from the starch in the water. A quick rinse is needed after cooking to wash this starch off before adding noodles to a stir fry or broth so they don’t stick together.
Can I use a different kind of noodle?
Sure! If your diet allows for wheat, go for it! But remember to choose organic and keep an eye on portion size. It’s easy to get heavy-handed on noodles in a bowl of pho! If you’re looking for a grain-free option, try some vegetable noodles! Sweet Potato noodles add a wonderful sweetness while zucchini noodles add a refreshing crunch. If you use zucchini noodles, there’s no need to cook before adding to the soup.
What other toppings can I use in this soup?
The possibilities are endless! I’ll try to narrow it down to a few favorites. For sauces, spice things up with a hot pepper sauce or add more savoriness with tamari or coconut aminos. For veggies, sprouts are a fresh topping. If you want to bulk up the veggie content, you can add some roasted broccoli or cauliflower.