Easy Vegetarian Pho Noodle Soup

Today was the first cool morning we've had for months here in North Carolina. I woke up to a lovely 65 degree overcast break from the sweltering heat. I loaded the pups into the car and headed to the park for a hike. The nip in the air gave me goosebumps along with a craving for soup. Across the street from the park is my favorite Thai restaurant, solidifying my decision on Pho for lunch. WHY YOU SHOULD TRY VEGETARIAN PHO?

If your a soul lover like me, who loves to pig out, but wants to stay healthy. Than Pho is the best thing ever!

  1. It is super easy to make. The recipe can be adjusted to your taste.
  2. The hot broth soaks up all the spice flavors. You can make it mild or extra spicy.
  3. Its basically like eating soup and pasta all in one!
  4. Good to eat during any season. Ingredients are inexpensive.
  5. You can eat several helpings without feeling guilty, since its less than 300 calories!
  6. Easy to freeze.




6 cups low sodium vegetable broth

1 cup sliced shallots

8 cloves of garlic, peeled and crushed

3 Tbsp low sodium soy sauce

2 Tbsp ginger powder

1 Tbsp brown sugar

1 Tbsp rice vinegar (basil and cilantro)

1 tsp ground black pepper

5 fresh basil stems

5 fresh cilantro stems

2 small sliced jalepenos

1/2 cup dried shiitake mushroom [ Worldmarket ]


1 8oz package rice noodles [ Worldmarket has several options]

1 8 oz pkg baked tofu (optional)

1/2 cup sliced green onions

1/4 cup chopped cilantro

2 cups soybean sprouts


  1. BROTH: Place all ingredients into large pot adding 6 cups of water. Cover and bring to a boil. Reduce heat to medium-low and simmer, covered for an hour. (option to strain broth or keep solids in the soup)
  2. PHO: Boil rice noodles according to package. Drain and rinse under cold water. Serve a portion of noodles into bowl. Ladle the broth onto noodles, topping with sprouts, jalepenos, green onions, cilantro and tofu( if added).