Pho-Inspired Vegetarian Rice Noodle Soup with Tofu and Herbs

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A fragrant Vietnamese noodle soup featuring silky rice noodles, marinated tofu, and a bouquet of fresh herbs in a clear, aromatic broth. This Vietnamese-inspired vegetarian recipe (vegan), ready in about 55 minutes, pairs rice noodles, firm tofu, soy sauce 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

• 8 oz, flat and wide rice noodles
• 14 oz, pressed and cubed firm tofu
• 2 tbsp soy sauce
• 6 cups vegetable broth
• 2 whole star anise
• 1 cinnamon stick
• 2-inch piece, sliced ginger
• 3, smashed garlic cloves
• 1 medium, halved onion
• 1 cup bean sprouts
• 1/4 cup fresh basil leaves
• 1/4 cup cilantro leaves
• 4 lime wedges
• 3, thinly sliced scallions
• 2 tbsp, for serving hoisin sauce
• 2 tbsp, for serving sriracha
• 1 tbsp vegetable oil

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Instructions

1. Step 1: In a large pot, heat 1 tbsp vegetable oil over medium heat. Add 1 medium halved onion, 2-inch sliced ginger, 3 smashed garlic cloves, 2 whole star anise, and 1 cinnamon stick. Sauté for 4-5 minutes until fragrant and slightly browned.
2. Step 2: Pour in 6 cups vegetable broth and bring to a boil. Reduce heat and simmer gently for 25 minutes to infuse the broth with spices.
3. Step 3: While the broth simmers, toss 14 oz cubed firm tofu with 2 tbsp soy sauce. In a nonstick skillet over medium heat, lightly pan-fry tofu cubes for 6-8 minutes until golden on all sides.
4. Step 4: Soak 8 oz flat wide rice noodles in hot water for 10 minutes until softened, then drain.
5. Step 5: Strain the broth to remove solids and return the clear broth to the pot. Reheat to a gentle simmer.
6. Step 6: Divide noodles among 4 bowls, top with pan-fried tofu, 1 cup bean sprouts, 1/4 cup fresh basil leaves, 1/4 cup cilantro leaves, and 3 thinly sliced scallions.
7. Step 7: Ladle hot broth over the noodles and tofu. Serve immediately with lime wedges, 2 tbsp hoisin sauce, and 2 tbsp sriracha on the side for individual seasoning.