Pho-Inspired Mushroom and Tofu Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 55 min Serves 4 Vietnamese cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pho-Inspired Mushroom and Tofu Soup take to make?

Total time is about 70 minutes (15 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pho-Inspired Mushroom and Tofu Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Pho-Inspired Mushroom and Tofu Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pho-Inspired Mushroom and Tofu Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pho-Inspired Mushroom and Tofu Soup vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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