This vegan veggie and tofu pho bowl is a Vietnamese-inspired aromatic blend of cinnamon, star anise and cardamom, topped with tender veggies, nutritious brown rice ramen noodles and crispy pan-seared tofu.
This vegan veggie + tofu pho bowl is one of my favorites for the fall season. I am am on team #soupALLyear but it’s especially warming and comforting in the cooler months, especially here in New England. It’s inspired by Vietnamese Pho which has long been a favorite meal of my family’s. However, going plant-based required some changes for our version!
Traditional pho is an aromatic and fragrant blend of spices simmered in a svelte beefy bone broth with tender cuts of beef (or chicken), hearty ramen noodles, onions, scallions and cilantro. As you can see, my version of this dish is quite different.
A few months ago, we visited one of our favorite Vietnamese restaurants and ordered their veggie pho. As I was getting ready to dig in, the owner came rushing out to our table to stop me, spoon mid-air! We are regulars and she knows that we are 100% plant-based. “Wait!” she puffed, out of breath.
Customarily, in this traditional Vietnamese dish, the broth for the soup is simmered with the typical spices and … beef bone broth. Even their veggie pho uses the same beef bone broth. Luckily, the owner came to our rescue and delivered some fresh veggie ramen bowls in a clear broth. At that point, I resolved to perfect my own Pho broth, minus any beef or chicken broth!
Traditional Flavors in Pho
While beef bone broth is a typical ingredient, there are some other wonderful ingredients that make the Pho soup dish unique and flavorful. We’re using these to recreate a version that still honors the traditional Vietnamese dish.
Ginger. A very common ingredient in Asian cooking which adds a hint of spice and tang to each dish. Traditionally, fresh ginger is the way to go and we’re taking advantage of it here in this dish.
Spices. The key spices uses to create this aromatic broth include: cinnamon, cloves, cardamom, and star anise.
Smokiness. In a traditional beef or chicken pho, there is a hint of smokiness that comes from the umami flavor of meat. In a literal translation from Japanese, umami means “pleasant savory taste” and it’s usually referring to a meaty type of flavor. To recreate this, we’re leveraging the power of mushrooms and some broiled onion and ginger to lend a hint of smokiness.
Veggies. Normally, in a chicken or beef pho, the meat is king. In traditional pho, various parts of the animal are used, especially with cow. In this version, our veggies and tofu take center (back) stage … after the broth! We’re using a typical Asian veggie blend that includes: zucchini, carrot, mushroom and bok choy. However, feel free to use what you have on hand.
Noodles. This recipe was created in a partnership with one of my favorite noodle brands, Lotus Foods. Their ramen noodles are made from sustainably sourced brown rice and millet, a far more whole grain approach to noodles which I love.
Tofu. I like to use an extra firm tofu so that it doesn’t fall apart in the soup. I also prefer to pan sear it. As a result, the slight searing in the pan also helps contribute to that umami/charred flavor.
Toppings. Traditionally, Pho is topped or served with scallions or white onion, cilantro/basil, bean sprouts, jalapeno, lime, and sriracha.
Helpful Tip
Lastly, flu season is abound in the colder months. Consider making the broth and storing it in the fridge in mason jars for a quick go-to when you’re feeling under the weather. The noodles and veggies take under 10 minutes to make on their own, therefore, this veggie pho could be a quick and comforting option.
Vegan Veggie + Tofu Pho
Ingredients
Pho Soup Ingredients
- 8 cups veggie broth
- 2 whole cinnamon sticks
- 3 whole cloves
- 3 whole star anise
- 1 tsp ground coriander
- 1/2 tsp fennel seeds
- 1/4 tsp ground cardamom
- 3 inch piece of fresh ginger, peeled and sliced in half
- 1 tbsp soy sauce
- 1 onion, cut in half yellow or white
- 3 oz shiitake mushrooms rinsed and dried (for broth)
- 2-3 carrots, peeled + cut into 3 inch spears
- 2 large zucchini, cut into 3 inch spears
- 4 heads of baby bok choy
- 5 oz shiitake mushrooms
- 3 ramen noodles cakes
Tofu
- 1 14oz package of extra firm tof drained and pressed
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 2-3 cloves garlic, minced
- juice from 1/2 a lime
- 1 tsp ground ginger
- 1 tbsp neutral oil
Toppings
- lime
- fresh basil/mint/cilantro
- bean sprouts
- sliced jalapenos
- scallions/green onions
Instructions
To Make the Tofu
- Before everything, drain and press the tofu for at least 15 minutes.
- Whisk together the soy sauce, maple syrup, garlic, lime juice, ginger, and oil in a bowl.
- Cut the pressed tofu into cubes. Add to a bowl and pour the marinade over the tofu. Gently toss the tofu until coated and set aside.
- Pan sear the tofu over medium-high heat at the end, after the broth has been made. Gently rotate the tofu in the pan to brown all sides, about 7-10 minutes, constantly moving it around so that it sears but doesn't burn.
To Make the Broth
- Roast/Broil/Air fry the halved ginger, halved onion and 3oz of shiitake mushrooms until slightly charred.
- In a big pot, add the veggie stock, cinnamon, cloves, star anise, coriander, fennel and cardamom, and soy sauce. Bring to a boil. Add the charred ginger, onion and mushrooms.
- Cover and reduce to a simmer. Simmer for 30 minutes.
- Strain your broth to remove the cinnamon sticks, cloves, fennel seeds, ginger, onion, and mushrooms. You can eat the onion and mushroom in your Pho or discard.
To Make the Veggies + Noodles
- While the broth is simmering, gently boil carrots, zucchini and bok choy in salted water in a separate pot for about 5 minutes, just until fork soft.
- Saute the 5oz of shiitake mushrooms in a dash of neutral oil.
- In a separate pot, bring water to a boil and cook ramen noodles according to package instructions.
Assembly
- In a large bowl, add ramen noodles, veggies, and pan-seared tofu. Ladle in broth. Garnish with desired toppings.
Notes
Did you make this? Leave a comment below and share a picture on Instagram with the hashtag #thewholescoopblog
