Vietnamese Pho-Inspired Vegetable Soup with Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant, warming Vietnamese-style soup rich with spices and fresh herbs, made vegetarian with mushrooms and rice noodles. This vietnamese-inspired soups (vegetarian, gluten free) ready in about 50 minutes pairs dried rice noodles, sliced shiitake mushrooms, medium, julienned carrot 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.

Prep: 10 min Cook: 40 min Serves 4 Vietnamese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, add 8 cups vegetable broth, 1 medium quartered yellow onion, 2-inch sliced ginger, 4 whole cloves, 2 whole star anise, and 1 cinnamon stick. Bring to a simmer over medium heat and cook uncovered for 30 minutes to infuse flavors.
  2. Step 2: Strain the broth into another pot, discarding solids. Return broth to medium heat and add 2 tbsp soy sauce and 1 tbsp brown sugar. Add 8 oz sliced shiitake mushrooms and 1 julienned medium carrot, simmer for 5 minutes until vegetables soften.
  3. Step 3: Meanwhile, cook 6 oz dried rice noodles according to package instructions until tender, drain and divide into 4 bowls.
  4. Step 4: Ladle hot broth and vegetables over noodles. Top each bowl with 2 tbsp fresh lime juice, 1/4 cup chopped cilantro, 3 sliced green onions, 1/4 cup fresh basil, 1/4 cup fresh mint, and 1/4 cup bean sprouts. Add sriracha sauce if desired and serve immediately.

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Frequently asked questions

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

Total time is about 50 minutes (10 min prep + 40 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 with Rice Noodles?

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 Vietnamese Pho-Inspired Vegetable Soup with Rice Noodles?

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 with Rice Noodles 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 with Rice Noodles vegetarian?

Yes — this recipe is tagged vegetarian, 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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