Vietnamese Pho-Inspired Vegetarian Noodle Soup with Miso Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant, hearty vegetarian noodle soup combining traditional Vietnamese pho spices with an umami-rich miso broth and fresh herbs. This vietnamese-inspired soups (vegetarian) ready in about 65 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.

Prep: 25 min Cook: 40 min Serves 4 Vietnamese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 8 oz dried rice noodles in warm water for 20 minutes until softened, then drain and set aside.
  2. Step 2: In a large pot, combine 6 cups vegetable broth, 3 tbsp white miso paste, 2 whole star anise, 1 whole 3-inch cinnamon stick, 4 whole cloves, 2-inch sliced fresh ginger, and 3 smashed garlic cloves. Bring to a boil over medium-high heat.
  3. Step 3: Reduce heat to low and simmer the broth for 30 minutes to infuse the spices and aromatics.
  4. Step 4: Remove the whole spices, ginger, and garlic with a slotted spoon. Add 1 cup sliced shiitake mushrooms and 8 oz cubed firm tofu to the broth and simmer for 5 minutes until mushrooms soften.
  5. Step 5: Divide drained noodles into 4 bowls. Ladle hot broth with mushrooms and tofu over the noodles.
  6. Step 6: Top each bowl with 1/4 cup bean sprouts, 2 tbsp fresh Thai basil leaves, and 2 tbsp fresh cilantro leaves.
  7. Step 7: Serve with lime wedges, hoisin sauce, and sriracha on the side for individual seasoning.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 65 minutes (25 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 Vegetarian 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 Vietnamese Pho-Inspired Vegetarian 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 Vietnamese Pho-Inspired Vegetarian 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 Vietnamese Pho-Inspired Vegetarian 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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