Hello Healthy Meal Preppers!

When you're craving something warm, light, and full of depth, this Easy Vegetarian Pho delivers comfort in every spoonful. A fragrant broth infused with star anise, ginger, and cloves forms the base, while rice noodles, mushrooms, and fresh herbs add heartiness and texture. The layered flavors come together in under an hour, offering a simple way to enjoy a classic dish at home.

What makes this pho special is how easily it comes together with everyday ingredients while still tasting like it simmered for hours. Add your favorite toppings—like lime, bean sprouts, or chili—for a customizable bowl that’s as nourishing as it is satisfying.

Easy Vegetarian Pho Recipe:

Per serving: 354 Calories • 71.2g Carbs (9.2g Fiber) • 2.2g Fat • 14.9g Protein

10 minutes to prep , 40 minutes to cook

Ingredients

Scaled to 1 servings

• 1 tsp Star Anise (3 g)

• 1/2 stick Stick Cinnamon (0.7 g)

• 1/2 tbsp Peppercorn (3.2 g)

• 1/8 teaspoon Cloves, Whole

• 2 1/2 cup Water (592 g)

• 1/4 small Onions (18 g)

• 1 clove Garlic (3 g)
  (Crushed)

• 1 tsp Ginger root (2 g)

• 3 mushroom Mushrooms (57 g)

• 2 tbsp Soy sauce (36 g)

• 1/2 tbsp Rice wine vinegar (7.4 g)

• 1 medium Scallions (15 g)
  (Finely chopped)

• 1 head Baby Bok Choy (170 g)

• 1/4 cup Edamame (30 g)

• 2 oz Rice noodles (57 g)

• 1/2 fruit Limes (34 g)

• 3 sprigs Fresh cilantro (6.7 g)

• 1 tsp Sauce, hot chile, sriracha (5 g)

Directions

Directions are for original recipe of 2 servings

1. Prepare rice noodles according to package instructions.

2. To prepare vegetables, cut the onion into 1-inch chunks, crush the garlic cloves, slice the ginger root in half, finely chop the scallions, and slice the baby bok choy lengthwise into quarters.

3. In a medium pot over low heat, combine the star anise, cinnamon stick, peppercorns, and cloves, stirring until fragrant, about 30 seconds.

4. Add the water, onion, garlic, ginger, and shiitake mushroom stems. Simmer for 20 minutes, then strain and return the liquid to the pot.

5. Slice the shiitake mushroom caps and add them to the pot with tamari, rice vinegar, and scallions. Simmer for 15 minutes.

6. Add bok choy and edamame, cooking until tender, 5-8 minutes. Adjust seasoning with more tamari and rice vinegar if desired.

7. Ladle the soup into bowls over cooked rice noodles. Serve with lime slices, cilantro, and sriracha.