This Veggie Pho is packed with flavor, thanks to a delicious blend of spices like cinnamon, star anise, and coriander seeds. Combined with onion, mushrooms, and garlic, the broth is rich and savory, while tofu and bok choy add a healthy, hearty touch. Serve with springy rice noodles and garnish with fresh cilantro, jalapeños, and lime juice for a bright, fresh finish to this comforting plant-based dish!
Yields2 ServingsPrep Time25 minsCook Time1 hrTotal Time1 hr 25 mins
Ingredients
Spice Sachet
2bay leaf
2lime leaves
2cinnamon stick
3cloves (whole)
1tbspcoriander seed
1tspfennel seed
5star anise
Pho
1large onion (diced)
8ozmushrooms (sliced)
5medium garlic cloves (finely minced)
2tbspginger (finely minced)
2tbsplemongrass (thinly sliced)
7ozorganic tofu (super, firm or extra firm, drained, pressed (optional) and cut into cubes)
1bunch of bok choy (stems chopped and separated from the leaves (about 2 cups stems and 2 cups leaves))
2tbspcoconut aminos (or reduced sodium Tamari)
1tspmaple syrup (or date paste, link in Chef’s Notes)
6cupswater
8ozorganic rice noodles (cooked)
jalapeño (optional; sliced and seeded, to taste)
Sriracha (optional to taste)
cilantro (optional to taste)
lime juice (freshly squeezed, to taste)
Directions
1
Before you start this recipe: Place the bay leaves, lime leaves, cinnamon, clove, coriander, fennel, and star anise in a sachet or cheesecloth (you may need a few layers to avoid spices escaping into the broth!) and tie with twine. Set aside.
2
Heat a large stovetop pot over medium-high heat. Once hot, add the onions and mushrooms, cooking until the onions are translucent, about 3 minutes.
3
Add the garlic, ginger, lemongrass, tofu and bok choy stems, cooking until the bok choy starts to become tender, about 2–3 minutes, stirring occasionally.
4
Add the spice sachet, coconut aminos, and maple, stirring again.
5
Add the water and bring to a boil then simmer, covering the pot for 50 minutes to allow all the flavors to meld. While the broth is cooking, cook your rice noodles according to package instructions, run under cold water and set aside.
6
Once the broth is done, remove the spice sachet.
7
Divide the noodles and bok choy leaves between two large soup bowls.
8
Pour the broth over top of each bowl.
9
Top veggie pho with the optional jalapeños, cilantro or basil, Sriracha, and a squeeze of lime.
Chef’s Notes
Substitutions In place of tofu, try tempeh.
In place of bok choy, try napa cabbage, kale, or Chinese broccoli.
In place of cilantro, try basil or Thai basil.
In place of rice noodles use your favorite noodle of choice.
To lower the sodium in this recipe, reduce the coconut aminos to one tablespoon or omit entirely.
Prep Ahead Prepare the broth ahead of time.
Storage Store your vegetarian pho in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
2 servings
Serving size
860g
Amount per serving
Calories656
% Daily Value *
Total Fat9g12%
Saturated Fat 1.5g8%
Trans Fat 0g
Cholesterol0mg
Sodium541mg24%
Total Carbohydrate117g43%
Dietary Fiber 6g22%
Total Sugars 12g
Includes 2g Added Sugars4%
Protein28g
Calcium 610mg47%
Iron 5.9mg33%
Potassium 1045mg23%
Vitamin D 1.7mcg9%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Spice Sachet
2bay leaf
2lime leaves
2cinnamon stick
3cloves (whole)
1tbspcoriander seed
1tspfennel seed
5star anise
Pho
1large onion (diced)
8ozmushrooms (sliced)
5medium garlic cloves (finely minced)
2tbspginger (finely minced)
2tbsplemongrass (thinly sliced)
7ozorganic tofu (super, firm or extra firm, drained, pressed (optional) and cut into cubes)
1bunch of bok choy (stems chopped and separated from the leaves (about 2 cups stems and 2 cups leaves))
2tbspcoconut aminos (or reduced sodium Tamari)
1tspmaple syrup (or date paste, link in Chef’s Notes)
6cupswater
8ozorganic rice noodles (cooked)
jalapeño (optional; sliced and seeded, to taste)
Sriracha (optional to taste)
cilantro (optional to taste)
lime juice (freshly squeezed, to taste)
Directions
1
Before you start this recipe: Place the bay leaves, lime leaves, cinnamon, clove, coriander, fennel, and star anise in a sachet or cheesecloth (you may need a few layers to avoid spices escaping into the broth!) and tie with twine. Set aside.
2
Heat a large stovetop pot over medium-high heat. Once hot, add the onions and mushrooms, cooking until the onions are translucent, about 3 minutes.
3
Add the garlic, ginger, lemongrass, tofu and bok choy stems, cooking until the bok choy starts to become tender, about 2–3 minutes, stirring occasionally.
4
Add the spice sachet, coconut aminos, and maple, stirring again.
5
Add the water and bring to a boil then simmer, covering the pot for 50 minutes to allow all the flavors to meld. While the broth is cooking, cook your rice noodles according to package instructions, run under cold water and set aside.
6
Once the broth is done, remove the spice sachet.
7
Divide the noodles and bok choy leaves between two large soup bowls.
8
Pour the broth over top of each bowl.
9
Top veggie pho with the optional jalapeños, cilantro or basil, Sriracha, and a squeeze of lime.
