Vegetarian Pho-Inspired Rice Noodle Soup with Miso Broth

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

A soothing vegetarian soup featuring delicate rice noodles in a savory miso and spice-infused vegetable broth, garnished with fresh herbs and lime. This vietnamese-inspired vegetarian ready in about 50 minutes pairs dried rice noodles, vegetable broth, white miso paste 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.

★ 4.2 (11 ratings) Prep: 15 min Cook: 35 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 6 cups vegetable broth, 3 tbsp white miso paste, 2-inch sliced fresh ginger, 2 whole star anise pods, 1 cinnamon stick, and 4 whole cloves. Bring to a gentle boil, then reduce heat and simmer for 25 minutes to develop the broth’s flavor.
  2. Step 2: While the broth simmers, soak 6 oz dried rice noodles in warm water for 10 minutes until pliable, then drain.
  3. Step 3: Remove the spices and ginger slices from the broth. Add 1 medium julienned carrot, 1 cup sliced shiitake mushrooms, and 8 oz firm cubed tofu to the broth. Simmer for 5 minutes until vegetables soften.
  4. Step 4: Stir in 2 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp salt, adjusting seasoning to taste.
  5. Step 5: Divide the soaked rice noodles into bowls. Ladle the hot broth, vegetables, and tofu over the noodles.
  6. Step 6: Garnish each bowl with 3 sliced green onions, 1/4 cup chopped fresh cilantro, and a wedge of fresh lime for squeezing over before eating.

Frequently asked questions

How long does Vegetarian Pho-Inspired Rice Noodle Soup with Miso Broth take to make?

Total time is about 50 minutes (15 min prep + 35 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 Vegetarian Pho-Inspired Rice Noodle Soup with Miso Broth?

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 dried rice noodles from drying out.

Can I substitute ingredients in Vegetarian Pho-Inspired Rice Noodle Soup with Miso Broth?

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 Vegetarian Pho-Inspired Rice Noodle Soup with Miso Broth 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 Vegetarian Pho-Inspired Rice Noodle Soup with Miso Broth vegetarian?

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

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