Pho-Inspired Vegetable Broth with Rice Noodles

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant, clear vegetable broth infused with star anise and cinnamon, served with tender rice noodles and fresh herbs for a comforting vegan pho bowl. This Vietnamese-inspired vegan recipe, ready in about 75 minutes, pairs water, yellow onion, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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: 60 min Serves 4 Vietnamese cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large stockpot, bring 8 cups water to a boil. Add 1 large halved yellow onion, 3-inch sliced fresh ginger, 3 whole star anise pods, 1 cinnamon stick, 4 whole cloves, 1 large sliced carrot, and 1 cup sliced shiitake mushrooms; reduce heat to low and simmer uncovered for 45 minutes to extract deep flavors.
  2. Step 2: Strain broth through a fine mesh sieve into a clean pot, discarding solids. Stir in 2 tbsp soy sauce and 1 1/2 tsp salt; keep broth warm over low heat.
  3. Step 3: Meanwhile, cook 8 oz dried rice noodles according to package instructions until tender; drain and divide among 4 bowls.
  4. Step 4: Ladle hot broth over noodles. Top each bowl with 1 cup fresh bean sprouts, 1/2 cup fresh basil leaves, 1/4 cup chopped cilantro, and a lime wedge.
  5. Step 5: Serve immediately, encouraging diners to squeeze lime juice into their broth for a bright, authentic finish.

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