Vegetable and tofu pho

Vegetarian pho lovers can eat their heart out with this tantalising recipe, which is packed with vegetables and tofu. Ginger and star anise lend their unique flavours to this variation of the Vietnamese noodle soup.

By Jo Wilcox
  • 20 mins cooking
  • Serves 2
  • Print


  • 1 litre vegetable stock*
  • 2-3 slices fresh ginger
  • 1 spring onion, sliced
  • 2 star anise
  • 1 carrot, peeled and finely sliced into batons
  • 100 g wide rice-stick noodles, soaked in boiling water for 2-3 minutes until softened, drained
  • Handful mixed mushrooms, halve any large ones
  • 3-4 broccolini, cut lengthwise into strips
  • 100 g firm tofu, diced
  • Beansprouts, coriander sprigs, sliced fresh red and green chilli, and sriracha or hoisin* sauce (optional), to serve


  • 1
    Simmer stock and add ginger, onion, star anise and carrot. Simmer for 3-4 minutes until fragrant.
  • 2
    Stir in the drained noodles and simmer for 2-3 minutes until tender.
  • 3
    Add the mushrooms and broccolini and cook until tender and bright green.
  • 4
    Add the tofu cubes and heat through.
  • 5
    Serve topped with sprouts, coriander and chilli. Swirl with sriracha or hoisin sauce if desired.


*Check label if eating gluten free.

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