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Discover Vietnamese cuisine’s essence with our Tasty pho noodle soup recipe vegetarian collection. Each recipe offers a symphony of flavors in a comforting bowl, from fragrant spice blends to fresh garden vegetables. Embark on a culinary journey that delights the senses and nourishes the soul.
Savory Shiitake Pho: A Vegetarian soup
This delicious vegetarian take on pho noodle soup from the vegetarian collection will take your taste buds to the bustling streets of China. Full of earthy shiitake mushrooms, onions, and ginger, it is a comforting bowl of goodness that goes well with any meal.
Ingredients:
- 8 cups vegetable broth
- 1 large onion, thinly sliced
- 3-inch piece of ginger, sliced
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 8 ounces shiitake mushrooms, sliced
- 8 ounces rice noodles
- 2 cups bean sprouts
- 4 green onions, thinly sliced
- Fresh cilantro, chopped
- Lime wedges, for serving
- Sriracha sauce for serving
- Hoisin sauce for serving
Instructions:
Heat a large pot over medium heat and bring the veggie broth to a boil.
Add sugar, soy sauce, hoisin sauce, rice vinegar, chopped onion, ginger, and minced garlic to the soup. Simmer for 15 minutes to allow the flavors to infuse.
In the meantime, prepare the rice noodles as directed on the package.
When the shiitake mushrooms are cooked, add the sliced mushrooms to the stock and simmer for an additional five minutes.
Divide the cooked rice noodles among serving bowls to serve. Evenly distribute the mushrooms as you pour the heated liquid over the noodles.
Add sliced green onions, chopped cilantro, and bean sprouts to each bowl as garnish.
For added taste, serve hot with hoisin sauce, sriracha sauce, and lime wedges on the side.
Savor the flavorful delights of Shiitake Pho, a masterful vegetarian dish that will uplift your spirits with each mouthful.
while making the pho soup lets have a look on 7 Quick and Delicious Vegetarian Instant Pot Recipes.
Zesty Lime Veggie Pho
This delicious vegetarian Pho with rice noodles soup recipe from pho noodle soup recipe vegetarian collection will transport you to Vietnam and its bright tastes. With a savory vegetable stock, plenty of fresh herbs, and a zesty kick from the lime wedges, this recipe will take your taste buds on a gourmet journey. This recipe is perfect for entertaining company or a relaxing night in, and it will satisfy even the pickiest eaters.
Ingredients:
- 8 cups vegetable stock
- 2 tablespoons hoisin sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 onion, thinly sliced
- 2 carrots, julienned
- 1 red bell pepper, thinly sliced
- 4 ounces shiitake mushrooms, sliced
- 8 ounces rice noodles
- 1 cup bean sprouts
- 1 cup fresh cilantro leaves
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves
- 2 limes, cut into wedges
- Salt and pepper, to taste
- Sriracha sauce (optional, for added heat)
Instructions:
Heat a large pot over medium heat and bring the vegetable stock to a simmer. Add the ginger, minced garlic, and hoisin sauce. Give the flavors a good five minutes to mix.
Add the shiitake mushrooms, sliced bell pepper, sliced onion, and julienned carrots to the pot. After 10 more minutes of simmering, the vegetables should be soft.
As everything is going on, prepare the rice noodles according to the directions on the package until they are medium done. Empty them and place them aside.
Divide the cooked rice noodles among serving bowls to serve. Pour the steaming vegetable stock and veggies onto the noodles.
Garnish with bean sprouts, fresh mint, cilantro, and basil leaves for each bowl. Add salt and pepper to taste, and squeeze a lime wedge
Garden Fresh Vegetable Pho
Taste Vietnam with this recipe for fresh garden vegetable Pho. Crisp vegetables add a refreshing twist to the soothing warmth of classic Pho, making this meal bright. This vegetarian delicacy will tickle your taste senses and leave you seeking more. It’s ideal for a healthy weeknight supper or a nice night in.
Ingredients:
- 8 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon grated ginger
- 3 cloves garlic, minced
- 2 star anise
- 1 cinnamon stick
- 4 cups sliced mixed vegetables (carrots, bell peppers, mushrooms, bok choy, etc.)
- 200g rice noodles
- 1 cup bean sprouts
- 4 green onions, thinly sliced
- Fresh cilantro leaves for garnish
- Lime wedges for serving
- Sriracha or chili garlic sauce (optional)
Instructions:
Heat a large pot over medium heat and gently boil the vegetable broth.
Add the star anise, cinnamon stick, minced garlic, ginger, soy sauce, and hoisin sauce. Boil for ten to fifteen minutes to let the flavors combine.
In the meantime, prepare the rice noodles as directed on the label. Empty and place aside.
Add the sliced vegetables to the broth and simmer for five to seven minutes when the vegetables are tender-crisp.
Divide the cooked rice noodles among serving bowls to serve. Pour the steaming vegetable stock and veggies onto the noodles.
Add sliced green onions, fresh cilantro leaves, and bean sprouts to each bowl as garnish.
For an additional taste boost, serve right away with lime wedges and Sriracha or spicy garlic sauce on the side.
Savor the flavors and textures in each spoonful of your steaming hot Garden Fresh Vegetable Pho.
Soul-Warming Vegan Pho: A Gluten-Free Delight
There is nothing quite like the soothing aroma of a hot bowl of Pho, especially when it’s made vegan and gluten-free with a rich flavor. For a genuinely fulfilling meal from pho noodle soup recipe vegetarian collection., try this Vegan Pho dish, which combines flavorful spices, filling veggies, and the delicate sweetness of cinnamon sticks.
Ingredients:
- 8 cups vegetable broth
- 1 onion, thinly sliced
- 4 garlic cloves, minced
- 1-inch piece of ginger, sliced
- 2 cinnamon sticks
- 2 star anise
- 4-5 whole cloves
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup or agave nectar
- 8 oz rice noodles (gluten-free)
- 1 cup shiitake mushrooms, sliced
- 1 cup bok choy, chopped
- 1 cup bean sprouts
- Fresh herbs like cilantro, Thai basil, and mint for garnish
- Lime wedges, for serving
- Sriracha or chili oil, for heat (optional)
Instructions:
The vegetable broth, cloves, star anise, onion, garlic, ginger, cinnamon sticks, soy sauce, and maple syrup should all be combined in a big pot. To allow the flavors to merge, simmer over medium heat and cook gently for about 30 minutes.
Prepare the rice noodles per the directions on the package while the broth is cooking. After draining, set away.
After straining the broth to remove the solids, put the strained broth back in the pot and throw away the solids.
Simmer the broth’s bok choy and sliced mushrooms for five to seven minutes or until the veggies are soft.
Spoon the cooked noodles into individual serving bowls, then pour the heated broth and vegetables on top.
Serve hot with bean sprouts, lime wedges, fresh herbs, and, if you’d like, a sprinkle of sriracha or chile oil on top. Savor this hearty serving of veg
Fragrant Spice Vegetarian Pho: A Vietnamese Delight
Experience the soul-warming embrace of Vietnamese cuisine with our Fragrant Spice Vegetarian Pho from our pho noodle soup recipe vegetarian collection. This aromatic soup, traditionally found in Vietnamese restaurants, combines the warmth of anise cloves with a rich, hot broth, creating a comforting sensation with every spoonful. Perfect for cozy evenings or as a revitalizing lunch, this recipe promises to tantalize your taste buds and transport you to the bustling streets of Vietnam.
Ingredients:
- 8 cups vegetable broth
- 1 onion, sliced
- 4 cloves garlic, minced
- 2-inch piece of ginger, sliced
- 2 star anise
- 4 cloves
- 1 cinnamon stick
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 8 ounces rice noodles
- 1 cup sliced mushrooms (shiitake or button)
- 1 cup bean sprouts
- 1 cup sliced tofu
- 2 green onions, thinly sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Sriracha or chili sauce, for added heat (optional)
Instructions:
Vegetable broth, soy sauce, hoisin sauce, rice vinegar, cloves, onion, garlic, ginger, star anise, and cinnamon stick should all be combined in a big pot. To enable the flavors to connect, bring to a simmer over medium heat and cook for 20 to 25 minutes.
Cook the rice noodles per the package’s instructions while the broth boils. After draining, set away.
When the broth is ready, filter it to get rid of the solids, then put it back in the saucepan and boil it some more.
Add the tofu, bean sprouts, and sliced mushrooms to the simmering soup. Cook for 3–4 minutes, or until the mushrooms are soft.
Pour the heated broth over the cooked noodles after dividing them into serving dishes.
Add lime wedges, fresh cilantro, and chopped green onions as garnish.
For those who like their food extremely spicy, serve it hot with sriracha or chili sauce on the side.
Savor the mouthwatering flavors of Fragrant Spice Vegetarian Pho, a genuine Vietnamese classic prepared affectionately.
