Pho-Inspired Mushroom and Tofu Soup

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

A fragrant, vegan-friendly broth filled with shiitake mushrooms, tofu, and aromatic spices inspired by traditional Vietnamese pho, perfect for a light yet satisfying meal. This Vietnamese-inspired vegan recipe, ready in about 70 minutes, pairs firm tofu, shiitake mushrooms, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz block, cut into 1/2-inch cubes firm tofu
• 8 oz, sliced shiitake mushrooms
• 1 medium, halved yellow onion
• 3-inch piece, sliced ginger root
• 3 whole star anise
• 4 whole cloves
• 1 whole cinnamon stick
• 8 cups vegetable broth
• 3 tbsp soy sauce
• 6 oz rice noodles
• 1 cup bean sprouts
• 1/2 cup fresh basil leaves
• 4 lime wedges
• 3 stalks, thinly sliced scallions
• 2 tbsp, for serving hoisin sauce
• 1 tbsp, for serving sriracha

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, combine 8 cups vegetable broth, 1 medium halved yellow onion, 3-inch sliced ginger, 3 whole star anise, 4 whole cloves, and 1 cinnamon stick. Bring to a boil, then reduce to low and simmer uncovered for 45 minutes to infuse the broth.
2. Step 2: Strain the broth through a fine sieve into a clean pot, discarding solids. Add 3 tbsp soy sauce and return to simmer.
3. Step 3: Meanwhile, cook 6 oz rice noodles according to package instructions until tender, drain, and set aside.
4. Step 4: Add 8 oz sliced shiitake mushrooms and 14 oz cubed firm tofu to the simmering broth. Cook for 5-7 minutes until mushrooms are tender and tofu heated through.
5. Step 5: Divide noodles into 4 bowls. Ladle hot broth with mushrooms and tofu over noodles. Top each bowl with 1 cup bean sprouts, 1/2 cup fresh basil leaves, and 3 sliced scallions.
6. Step 6: Serve with lime wedges, 2 tbsp hoisin sauce, and 1 tbsp sriracha on the side for guests to customize their bowls.