Vegetarian Pho Soup - Food for the body and soul. 

Ask a Vietnamese where to eat a delicious bowl Asian soup and she'll point you to her mother's house. Ask me where to eat a great bowl of vegetarian Pho soup and I might just make it for you. Or I can tell you to go to Flushing, New York.

A vegetarian Pho Soup is a bowl of yum that you can master. The sweet aroma of the star anise, Chinese 5 spice powder, leek, ginger and onion simmering in a clear broth to bath the silky rice noodles will entice your sense of smell. 

I used to love to take a trip to Flushing New York for a hot bowl of Vietnamese Pho Soup. Flushing is all about everything Asian.

There's this Pho restaurant we go to where they give you a scalding broth and you pick the ingredients you want to put in it. So it's easy to make your veggie version. 

The tables are situated nicely with a built-in personal stove in every seat. When you're ready to make your own soup you just pop in the scalding hot broth and put all your ingredients in including the noodles.

A nice bowl of Pho soup is just what I need when I feel like sipping a hot broth bubbling beneath the noodles. I love it so much that I make this vegetarian soup recipe every so often.

But let's make our own Pho soup vegetarian style.

Let's get a Nice Stainless Saucepan with Cover and we'll be simmering some yumminess together here.

To make this vegetarian version of that Vietnamese Pho Broth is to simmer the vegetable stock for about an hour until the ginger and the whole onion are soft.

After the broth has been simmering for about an hour, it is poured into the rice noodles. The saltiness of whatever is mixed in kinda balances the broth leaving a great taste to the palate. 

Making the topping a bit saltier is another trick. I put any kind of mushrooms in this soup. I love my fungus! The fact that they're rich in polysaccharides, makes me love them even more. 

What's in the broth?

  • Leek (leaves only)
  • 5 Star Anise
  • Whole Onion
  • Whole ginger (lightly smashed)

Boil them in water until the onion & ginger are soft.

Vegan Meat

What's in the mixture?

  • Mushrooms-any kind
  • Leeks (stems)
  • Tofu (marinated)
  • Hoisen Sauce
  • 1/4 tsp 5 spice powder
  • 1 tbp fermented soybeans

Luckily, leeks are tough in the winter. Making this soup made me dig up the leeks that are still surviving in my garden in New York all winter.

For the Tofu:

Put a block of tofu in a strainer. Put a piece of saran wrap on top & drain the moisture out by putting a heavy something on top. This tofu torture takes about half an hour. Doing this releases extra water from the tofu making the texture more firmer. 

You can buy a block of tofu that's already flavored. Or, do your own flavoring. Slice the Tofu & marinate them with soy sauce, garlic, onion & a bit of Hoisen Sauce.

Boil the noodles according to package directions. Rinse with cold water.

While the broth is simmering, saute the garlic and leeks in a pan or wok. Add in the leeks and the mushrooms. Season with more Hoisen sauce, fermented soybeans & Chinese 5 Spice powder. 

When the broth is done, remove the leek leaves from it. 

Put the cooked noodles in some Pretty Asian Serving Bowls and top them with the tofu/mushrooms mixture.

Pour the broth into the bowl of noodles and garnish with some cilantro or green onions.

The saltiness of the leek, mushrooms and marinated tofu balances out perfectly with the broth and the noodles. The aromatic broth bubbling beneath the square shaped marinated tofu over the silky soft noodles makes me feel all warm and fuzzy in the winter. It's my winter comfort food!

Slurp the goodness of this vegetarian Pho Soup

Wanna make it all pretty with a real Asian flair? Serve your vegetarian Pho in Pretty Ceramic Asian Serving Bowls.

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