Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

More Pho Soup Fo’ Sure


Happy Meatless Monday! Vietnamese Pho Soup may look intimidating (or strange), but it’s so simple. You make a broth, cook the rice noodles and assemble. I originally made this with tofu because 1). I had it on hand; 2). I was pressed for time; 3). it’s easy to use and requires no prep; and 4). why not? But for you carnivores out there, you can easily convert this to a “meat lovers” version by adding chicken, beef, pork or shrimp and then substituting chicken or beef broth for vegetable. This soup is light, refreshing, just ticket on a cold day. The sriracha adds just the right amount of spice, the herbs add a freshness and the spices just the right flavor. It’s also so easy to make it your own!

Ingredients (serves 4).

For the Broth:

  • 4 c vegetable broth
  • 2 c water
  • 1 cinnamon stick
  • 3 whole cloves
  • 1/2 of an onion, diced
  • 1 inch piece of fresh ginger, peeled and shaved
  • 2 t minced garlic or 4 cloves of garlic

For the Soup:

  • 2 c shredded carrots
  • 8 oz. of thin rice noodles
  • 1 package light tofu, cubed
  • 2 scallions, thinly chopped
  • 1/2 c loosely packed cilantro, washed and stems removed
  • 1/2 c loosely packed basil, washed and chopped
  • Sriracha to taste
  • 4 T reduced sodium soy sauce, divided
  • 4 lime wedges
  • Salt and pepper to taste


  1. In a large pot, bring all ingredients for the broth to a boil. Once boiling, add the carrots and bring the broth to a simmer for about 15 min.
  2. Cook rice noodles according to package directions. Set aside.
  3. In large bowls, evenly divide the rice noodles and cubed tofu. Add 1 ½ c of broth with carrots to each bowl.
  4. Top with fresh chopped basil, fresh cilantro and chopped scallions or any toppings of choice. Add 1 T of soy sauce to each bowl and salt and pepper to taste.
  5. Lightly drizzle with sriracha. Squeeze fresh lime juice over each bowl.
  6. Serve hot and enjoy!

TIP: store the cooked rice noodles in a separate container than the soup/broth. The noodles will absorb all of the liquid otherwise!

Additional Toppings.

  • Sliced ginger
  • Sliced jalapeño
  • Water chestnut
  • Bok choy
  • Baby corn
  • Broccoli or cauliflower
  • Bean sprouts
  • Mushrooms
  • Edamame
  • Cabbage
  • Whole anise (to the broth if you enjoy that flavor)
  • Fish sauce (again to the broth if you like that flavor)

Adapted from Gimme Some Oven‘s Vietnamese Pho Soup.


6 thoughts on “More Pho Soup Fo’ Sure”

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