Vietnamese-Inspired Mushroom and Tofu Pho Broth
A fragrant, herbaceous broth featuring wood-ear mushrooms and silken tofu, simmered with star anise and served with rice noodles. This vietnamese-inspired soups (vegetarian) ready in about 40 minutes pairs soaked and sliced wood-ear mushrooms, block, drained and cubed silken tofu, rice noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 205 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
- 2 oz, soaked and sliced wood-ear mushrooms
- 1 block, drained and cubed silken tofu
- 8 oz rice noodles
- 4 cups beef broth
- 2 star anise
- 1 inch, sliced ginger
- 4, chopped green onions
- 1/4 cup, chopped cilantro
- 2, wedged lime
Instructions
- Step 1: In a pot, combine 4 cups beef broth, 2 wood-ear mushroom slices, 1 inch sliced ginger, and 2 star anise. Bring to a gentle simmer over medium heat and cook for 15 minutes to infuse flavors.
- Step 2: Add 1 block drained cubed silken tofu to the broth and simmer for 5 more minutes. Meanwhile, cook 8 oz rice noodles according to package instructions until al dente.
- Step 3: Strain the broth, discarding solids, and return to pot. Add cooked rice noodles, 4 chopped green onions, and 1/4 cup chopped cilantro. Serve immediately with lime wedges for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vietnamese-Inspired Mushroom and Tofu Pho Broth take to make?
Total time is about 40 minutes (15 min prep + 25 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 Vietnamese-Inspired Mushroom and Tofu Pho 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 rice noodles from drying out.
Can I substitute ingredients in Vietnamese-Inspired Mushroom and Tofu Pho 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 Vietnamese-Inspired Mushroom and Tofu Pho 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 Vietnamese-Inspired Mushroom and Tofu Pho 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.
What others are saying
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
