Meatless Weeknight Pho Soup with Homemade Broth and Loads of Toppings Options!
An easy, quick weeknight pho noodle soup recipe that can be customized to make everyone happy. Just set up a pho noodle soup bar with a bunch of toppings and let everyone choose their own flavorful and nutritious adventure!
Recipe type: Entree, Sides, Soup, Appetizer
Cuisine: Gluten-Free, Vegetarian
Serves: ~4
Pho Broth
  • 2 quarts bone broth or vegetable broth
  • couple knobs of fresh ginger
  • 2 3-inch cinnamon sticks
  • 2 whole star anise
  • 1 teaspoon fennel seeds
  • 1 allspice pod
  • 1 cardamom pod
  • 3 whole cloves
  • 2 teaspoons coriander seeds
  • 1 Tablespoon fish sauce
Pho Soup
  • 8 ounces rice noodles
  • firm tofu, cubed
  • bok choy
  • shitake mushrooms, sliced
  • enoki mushrooms, trimmed
  • quail egg, fried or soft boiled (boil for 2.5-3 min for soft-boiled)
  • green onions, sliced
  • radishes, thinly sliced
  • radish and/or bean sprouts
  • mint/cilantro/thai basil etc.
  • sesame seeds
  • crushed raw peanuts
  • limes wedges, for serving
  1. Make the broth: Combine broth, ginger, cinnamon sticks, star anise, fennel seeds, allspice, cardamom, cloves and coriander. Bring to a boil then reduce to a simmer for 30 minutes. Remove from heat, strain, add fish sauce and salt to taste.
  2. Cook rice noodles: according to packaging directions, which is usually boiling for 3-4 minutes for wider noodles as pictured. Strain and rinse with cool water. Toss lightly in a neutral oil so they don't stick together.
  3. Assemble bowls: divide rice noodles among bowls, add mushrooms and/or tofu if using then pour broth over noodles. Dole out the bowls and add toppings to your heart's content!
Recipe by The Eclectic Kitchen - Crystal Cartier at