Someone uses chopsticks to pick a piece of tofu out of a bowl of pho, small plates of toppings around. | Hurry The Food Up

HP – Vegan Pho Recipe – Vietnamese Noodle Soup

5 from 1 vote

After a delicious and filling dinner? Try our vegan pho recipe – a healthy Vietnamese noodle soup with crispy tofu topping!

Cuisine:Vegan

Diet: dairy-free, egg-free, gluten-free, vegan

Prep Time:5

Cook Time:15

Total Time:20

Servings:2 servings

Calories:647kcal

Author: Hurry The Food Up

Ingredients

For the soup

1 tbsp olive oil
1 medium onion
1 tbsp ginger, fresh
1 clove garlic
5 cup vegetable broth
1.5 tbsp soy sauce
1 tsp black pepper
½ bell pepper, red
4.5 oz rice noodles
1 lemon

For the tofu

1 tsp olive oil
9 oz firm tofu

Toppings

1 cup bean sprouts
3 spring onions
1 handful cilantro/coriander, fresh
1 handful basil, fresh
4 tbsp peanuts (if you like it spicy, throw sriracha sauce in, too)
1 jalapeño

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Instructions

For the tofu

Heat up the olive oil in a pan to medium heat. Dice the tofu and add to the pan with a pinch of salt. Fry for about 15 minutes until crispy.
1 tsp olive oil, 9 oz firm tofu

For the soup

Heat up the olive oil in a pot to low heat.
1 tbsp olive oil
Dice the onion. Finely dice ginger and garlic. Then add into the pot and let it simmer for a couple of minutes.
1 medium onion, 1 tbsp ginger, fresh, 1 clove garlic
Add the vegetable broth and bring to a boil.
5 cup vegetable broth
Add soy sauce and pepper. Dice the bell pepper and off it goes into the soup.
1.5 tbsp soy sauce, 1 tsp black pepper, ½ bell pepper, red
Add the rice noodles.
4.5 oz rice noodles
Let the soup cook for another 5 minutes.
That’s it! The cooking’s done!

Toppings

Chop cilantro, basil, peanuts, jalapeño and spring onions.
Pour the soup into a big serving bowl. Serve with cilantro, basil, peanuts, lemon juice, bean sprouts, spring onions and tofu bits.
1 lemon, 1 cup bean sprouts, 3 spring onions, 1 handful cilantro/coriander, fresh, 1 handful basil, fresh, 4 tbsp peanuts, 1 jalapeño

NOTES

Pro tip: you’re going to need a fork for this one Eat the noodles like you would pasta and slurp the soup.

Some final ideas! Pho is so versatile – you can really personalise it.

You can add, for example:

mushrooms (cook them together with the onion)
red or yellow bell pepper, sliced in tiny bits (cook together with the onion)
shallots instead of onions (if you’re feeling fancy)
a bit of cinnamon, smoky paprika powder, and/or anis (add together with the garlic)
a carrot (sliced julienne, cook together with the broth)
peanuts (as a topping)
fried onions (as a topping)
turmeric (extra flavour)
lemongrass (extra flavour)
fried tofu crumbles (extra consistency and protein)

Have fun experimenting and finding your favourites! 🙂

Looking for more tasty noodle dishes?

Hot & Healthy Dragon Noodles

Protein Packed Noodle Salad in a Jar

Easy Peasy Vegan Lo Mein

Creamy Dreamy Peanut Stir Fry

Nutrition

Nutrition Facts

HP – Vegan Pho Recipe – Vietnamese Noodle Soup

Amount per Serving

Calories

647

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Sodium

3242

141

Potassium

606

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

2655

Vitamin C

110

Calcium

255

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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