Quick Vegan Pho-Inspired Soup with Tofu and Ginger

Name: Quick Vegan Pho-Inspired Soup with Tofu and Ginger
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese-inspired
Ingredients: 200 g dried rice noodles; 1 l vegetable broth; 200 g firm tofu, cubed; 150 g shiitake mushrooms, sliced; 150 g broccoli florets; 1 whole medium carrot, thinly sliced; 2 tbsp soy sauce; 1 tbsp rice vinegar; 20 g fresh ginger, sliced; 2 tbsp chopped fresh dill, optional

Rice noodles, tofu and vegetables in a ginger-seasoned vegan broth.

By Hez ArslanUpdated October 2, 2026

Total 35 minMakes 4 servings

Jump to Recipe

This quick vegan pho-inspired soup pairs rice noodles with vegetable broth, tofu, mushrooms and crisp vegetables. Ginger and rice vinegar brighten the broth, while soy sauce adds savoriness; add the noodles at the end so they do not overcook. Cook rice noodles according to package directions until just tender. Drain and rinse briefly. Bring vegetable broth and ginger to a simmer. Add soy sauce and rice vinegar; simmer 8 minutes. Add mushrooms, broccoli and carrot. Simmer 5 to 7 minutes until vegetables are tender-crisp. Add tofu and cook 2 minutes until hot. Remove ginger slices if desired. Divide noodles among bowls and ladle broth, vegetables and tofu over them. Garnish with optional dill.

Quick Vegan Pho-Inspired Soup with Tofu and Ginger

How to tell when it is ready

Cook until tender and evenly heated as described.

Tips

Measure and prepare ingredients before cooking.
Cut ingredients into even pieces.
Taste and adjust seasoning near the end.
Use a thermometer where meat doneness is specified.

Troubleshooting

If the mixture is too wet, cook off moisture or add a little binder.
If browning too quickly, lower the heat.

Substitutions

Use a compatible neutral oil if needed.
Choose suitable alternatives for dietary requirements.

Variations

Adjust herbs or spices to taste.
Add seasonal vegetables that suit the dish.

Serving suggestions

Serve with a crisp green salad.
Pair with warm bread or rice.
Offer lemon wedges or a suitable sauce.
Serve warm as part of a balanced meal.

Make ahead

Measure ingredients and prepare vegetables ahead; refrigerate perishable items and cook shortly before serving.

Storage

Refrigerate leftovers promptly and use within 3 days.

Food safety

Contains soy. Use certified vegan broth and check labels for allergens.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly; finish close to serving.

How should I store quick vegan pho-inspired noodle soup?

Refrigerate leftovers promptly and use within 3 days.

Serve promptly and refrigerate leftovers safely.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Quick Vegan Pho-Inspired Soup with Tofu and Ginger