Nutrition Recipe

Vegetarian Pho

In search of a delicious yet wholesome dish to kickstart a healthier year? Indulge in a delightful journey of flavors with this vegetarian pho, a meat-free rendition of the classic Vietnamese dish.

Treat your guests to a satisfying dining experience that is both filled with warmth and wholesome goodness for the winter months or a perfect dish that is nutritious and delicious for a Lunar New Year feast. This easy-to-make soup is bursting with aromatic spices, hearty vegetables, and a savory broth – a perfect balance of taste and the richness of plant-based ingredients. Enjoy this bowl of goodness that not only satisfies your taste buds but aligns with your commitment to a healthier lifestyle.


  • 12 ounces dried rice noodles
  • 1 6- or 8-ounce block baked tofu cut into cubes
  • 2 tablespoons grapeseed oil (substitute neutral high-heat cooking oil)
  • 2 peeled and halved medium yellow onions
  • 1 thinly sliced 4-inch piece fresh ginger
  • 3 lightly smashed cardamom pods
  • 3 sliced scallions
  • 2 cups bean sprouts
  • 1 tablespoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 tablespoon coconut sugar
  • 3 whole star anise pods
  • 4 whole cloves
  • 1 cup torn Thai basil leaves
  • 1 cup torn cilantro leaves
  • 1 cinnamon stick
  • 1 Fuji apple, peeled and cut into chunks
  • ½ cup roughly chopped fresh cilantro
  • 2 tablespoons reduced-sodium tamari (substitute soy sauce)
  • ½ teaspoon whole black peppercorns
  • 2 cups sliced shiitake mushroom caps (5 to 6 ounces)
  • 8 cups low-sodium vegetable broth
  • 1 teaspoon kosher salt (add more to taste)
  • Thinly sliced hot chili peppers (or sriracha)
  • 2 limes cut into wedges



  1. In a large bowl, cover the dried rice noodles with warm water and soak them for 30 to 45 minutes or until the noodles are pliable and opaque. To remove excess starch, drain the noodles and rinse them in cold water.
  2. On the Instant Pot, select the Sauté setting and add the oil after a few minutes.
  3. Once the oil is hot, add the onions and ginger, cut side down. For about 4 minutes, allow them to cook until charred and deeply browned.
  4. Add the cinnamon, fennel, cardamom, star anise, peppercorns, cloves, and coriander, and cook for 1 minute, stirring the mixture frequently.
  5. Add the apple, coconut sugar, cilantro, tamari, and shiitakes to the pot. Pour the vegetable broth on top and stir the mixture to combine.
  6. Secure the lid and set the Pressure Cook setting at High Pressure for 15 minutes.
  7. Arrange the tofu on a baking sheet and bake in the oven at 400 °F for 15 minutes.
  8. Flip each of the tofu cubes on the opposite side and return the baking sheet to the oven. Bake for another 15 minutes or until it reaches your desired level of crispiness.
  9. Once the timer on the Instant Pot goes off, allow a natural pressure release for 10 minutes followed by a quick pressure release.
  10. With a fine-mesh sieve set over a large bowl, carefully strain the broth. Discard the solids.
  11. Season the broth with 1 teaspoon salt. Stir and add more salt if desired.
  12. Place the cooked rice noodles in individual bowls.
  13. Pour the broth over the noodles and add the baked tofu cubes.
  14. Squeeze the lime wedges.
  15. Tear up the scallions, basil, and cilantro. Place on top along with the bean sprouts and chilis.


Nutrition Facts:

  • Servings: 4
  • Calories: 562
  • Fat: 12g
  • Carbs: 100g
  • Protein: 17g
  • Sugars:16g

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