Vegetarian Pho Recipe

Prepare aromatics

Halve the onion crosswise (leave skin on) and thinly slice the ginger lengthwise (no need to peel). Roughly chop carrots and celery into large chunks.

Char the onion and ginger: place a dry skillet over medium-high heat. Add the onion halves cut-side down and ginger slices and toast until edges are browned and slightly blackened, about 6–8 minutes. This deepens flavor for the broth.

In a large stockpot, add 10 cups water, charred onion and ginger, chopped carrots and celery, dried shiitake mushrooms, star anise, cinnamon stick, cloves, and black peppercorns. Bring to a gentle boil over high heat.

Once boiling, reduce heat to low and simmer gently, partially covered, for 45–60 minutes to extract flavors. Skim any foam or impurities off the surface during the first 10–15 minutes.

After simmering, remove from heat and strain the broth through a fine-mesh sieve into a clean pot or large bowl, pressing on solids to extract liquid. Discard solids or reserve mushrooms for another use (slice and add later if desired).

Return strained broth to low heat and stir in soy sauce, miso paste (dissolve miso in a small ladle of warm broth first, then whisk into pot), and 1 teaspoon salt. Taste and adjust seasoning: add more soy sauce for umami or salt if needed. Keep warm on lowest simmer while finishing other components.

Prepare tofu: drain tofu and press for 15–20 minutes between paper towels or a clean kitchen towel with a weight on top to remove excess water. Cut into 1/2-inch thick slices or 3/4-inch cubes.

Pat tofu dry and toss gently with cornstarch and 1 teaspoon salt to coat evenly. Heat 2 teaspoons neutral oil in a nonstick or cast-iron skillet over medium-high heat.

Add tofu pieces in a single layer and pan-fry without moving for 3–4 minutes per side, until golden brown and crisp (work in batches if necessary). Transfer to a paper-towel-lined plate.

Cook rice noodles according to package instructions (usually soak in hot water or boil briefly). For most pho rice noodles: soak in very hot water for 6–8 minutes until pliable but slightly firm, then drain and rinse briefly under cold water to stop cooking. Reserve.

Prepare fresh garnishes: wash and drain bean sprouts, cilantro, Thai basil, and spinach/bok choy. Thinly slice scallions on the diagonal and slice jalapeño into thin rounds. Cut limes into wedges.

If using bok choy, separate leaves and blanch in the hot broth or a pot of boiling water for 30–45 seconds until bright green and tender-crisp; drain and set aside.

Warm bowls: to assemble, ladle hot broth into bowls and briefly reheat tofu in the broth or pan (optional) so it’s hot when served.

Assemble each bowl: divide cooked noodles among 4 bowls (about 3 oz dry noodles per serving). Top with a handful of spinach or blanched bok choy, 3–4 oz pan-fried tofu pieces, and a small handful of bean sprouts.

Garnish with scallions, cilantro, Thai basil, and jalapeño slices. Serve with lime wedges, hoisin, and sriracha on the side so diners can season to taste.