Feeling under the weather or simply in need of a comforting bowl of soup? With its aromatic goodness, our soothing Vegetarian Phở will not disappoint.
I recently came back from a business trip with a major case of the flu. I already knew I was in for it while I was standing in line to board my plane and felt that tickle in my throat warning me of bad days ahead. By the time I landed home two hours later, it was as though I had been hit with a ton of bricks. I’ll spare you the details, but the next few weeks were definitely no fun. My life suddenly revolved around hot tea, megadoses of vitamin C, packs of tissues, and Tylenol. The only thing that made this ordeal a little better was soup. And lots of it.
If you’re under the weather and looking for a soothing bowl of something hot and nutritious to ease those sniffles and make you feel just a little more human again, look no further. This vegetarian phở—pronounced “fuh”—is a Vietnamese noodle soup made with an aromatic broth infused with warming spices such as cloves, cinnamon, star anise, and ginger. After a gentle 30-minute simmer, this steaming concoction is poured over tender rice noodles and topped with cubes of pan-fried tofu, fresh herbs, and bean sprouts. A touch of spicy jalapeños gives each serving a sinus-clearing punch, while lime juice adds that much-needed dose of tanginess and zest.
Thankfully, I’ve recovered well and am fully back on my feet again, but this soup is still making a regular appearance at my table. And once you try it, you’ll understand why.
Tasty variations
What makes this recipe so appealing is that it leaves plenty of room for tweaks to make it your own. If tofu is not your thing, for example, try topping it with shredded and sautéed oyster mushrooms, which are not only quite wholesome (they’re believed to have anti-inflammatory effects) but also have a lovely “meaty” texture. Feel free to also play around with the herbs and spices. Personally, I love the citrus brightness of lemongrass, especially when combined with a spoonful of chili paste. You can also try adding other veggies, such as chopped spinach, bok choy, or broccolini. For a bulkier soup, top it with a boiled egg or a handful of edamame.
How do I store leftovers?
Preferably, store the broth separately, and assemble the soup shortly before serving. If stored in airtight containers in the fridge, the broth will keep for up to 5 days and the tofu for up to 3 days. Both can also be frozen in separate freezer-safe containers for up to 3 months. Toppings such as the herbs and noodles are best prepared fresh.
Serving suggestions
If you’re looking for more recipes to nurse you back to health during the cold season, try our warming Pastina Soup, an Italian classic that’s hearty yet light enough to soothe an upset stomach. Of course, nothing beats a classic bowl of Chicken Soup, especially with a handful of Seasoned Oyster Crackers. And don’t forget to boost that immune system by whipping up a healthy Green Smoothie every now and then!
Ingredients
- 1 large onion quartered
- Piece of ginger (3 inches) sliced
- 2 cinnamon sticks
- 3 star anise
- 4 whole cloves
- 1 teaspoon coriander seeds
- 4 cloves garlic minced
- 8 cups vegetable broth
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon brown sugar
- 8 ounces flat rice noodles
- 1 tablespoon olive oil
- 8 ounces firm tofu pressed and cut into cubes
- Fresh basil leaves
- Fresh cilantro leaves
- Fresh mint leaves
- 2 green onions thinly sliced
- 1 jalapeño thinly sliced (optional)
- 1 cup bean sprouts
- 1 lime cut into wedges
Instructions
- Char the onion and ginger under the broiler for about 5 minutes until slightly blackened, then set aside.
- In a large pot, dry roast the cinnamon, star anise, cloves, coriander seeds, and garlic over medium heat until fragrant, about 2 minutes.
- Add the charred onion, ginger, vegetable broth, soy sauce, and brown sugar to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.
- While the broth simmers, prepare the rice noodles according to the package instructions, then drain and set aside.
- Heat the olive oil in a nonstick skillet over medium heat and pan-fry the tofu cubes until golden brown on all sides.
- Strain the broth to remove the solids and return it to the pot, keeping it hot until ready to serve.
- Assemble the phở by dividing the cooked noodles among 4 bowls. Ladle the hot broth over the noodles and top with tofu, fresh herbs, green onions, jalapeño slices (if desired), bean sprouts, and a squeeze of lime.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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