Vietnamese Pho-Inspired Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant, light broth simmered with aromatic spices and fresh vegetables makes a soothing and flavorful vegan take on classic Vietnamese pho. This vietnamese-inspired soups (vegan, gluten free) ready in about 65 minutes pairs water, large, halved yellow onion, inch piece, sliced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 50 min Serves 4 Vietnamese cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, combine 8 cups water, 1 large halved yellow onion, 3-inch sliced fresh ginger, 3 whole star anise, 1 cinnamon stick, and 4 whole cloves. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes to infuse the broth with aroma.
  2. Step 2: Strain the broth into a clean pot, discarding solids. Add 2 cups vegetable broth, 2 tbsp soy sauce and bring back to a gentle simmer.
  3. Step 3: Add 1 cup sliced shiitake mushrooms and 1 medium julienned carrot to the broth, cooking for 5 minutes until tender yet crisp.
  4. Step 4: Divide 8 oz soaked rice noodles evenly among 4 bowls. Ladle hot broth and vegetables over noodles.
  5. Step 5: Top each bowl with 1 cup bean sprouts, 1/4 cup chopped fresh cilantro, 1/4 cup Thai basil leaves, and thinly sliced jalapeño to taste. Serve immediately with 4 fresh lime wedges on the side for squeezing.

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Frequently asked questions

How long does Vietnamese Pho-Inspired Vegetable Soup take to make?

Total time is about 65 minutes (15 min prep + 50 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 Pho-Inspired Vegetable 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 water from drying out.

Can I substitute ingredients in Vietnamese Pho-Inspired Vegetable 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 Vietnamese Pho-Inspired Vegetable 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 Vietnamese Pho-Inspired Vegetable Soup vegan?

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

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