Vegetarian Pho (Vietnamese Noodle Soup)

By Annette Marcelo

4.93 / 5

30min

1h 04min

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10 cups vegetable stock
1 onion peeled and halved
¼ cup soy sauce
8 cloves garlic coarsely chopped
2 (3 inch) sticks cinnamon
2 teaspoons ground ginger
2 pods star anise
2 bay leaves
1 (16 ounce) package thin rice noodles (such as Thai Kitchen®)
2 tablespoons vegetable oil or as needed
2 (14 ounce) packages firm tofu drained and cut into 1/4-inch slices
8 ounces enoki mushrooms
4 scallions thinly sliced
½ cup cilantro coarsely chopped
1 lime cut into wedges
2 jalapeno peppers sliced into rings
¼ cup mung bean sprouts
¼ cup Thai basil leaves torn into bite-size pieces