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Vegetarian Pho

Satisfy your pho cravings with this Vegetarian Pho soup recipe. It has the perfect amount of five-spice, bok choy, tofu, and rice noodles in each and every spoonful.
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  • 3 tsp. vegetable oil, divided
  • 1 small onion, thinly sliced
  • 1/2 tsp. five-spice powder
  • 3 1/2 cups water
  • 1 tub Knorr® Homestyle Stock - Vegetable
  • 4 ounces firm tofu, cut into narrow strips
  • 1 small bok choy, cut crosswise into thin strips (keep stems and leaves separate)
  • 2 medium carrots, cut into narrow strips
  • 4 ounces wide rice noodles, (1/4 to 1/2-inch wide), prepared according to package directions



Amount per serving

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Heat 1 teaspoon oil in 4-quart saucepot over medium heat and cook onion with five-spice powder, stirring frequently, until tender, about 4 minutes. Stir in water and Knorr® Homestyle Stock - Vegetable until Stock melts. Bring to a boil over high heat. Reduce heat to low and simmer covered, about 3 minutes.
  • 2 Heat 1 teaspoon oil in 10-inch nonstick skillet over medium-high heat and cook tofu, stirring occasionally, until golden, about 4 minutes. Remove tofu from skillet and set aside.
  • 3 Add remaining 1 teaspoon oil into same skillet over medium-high heat and cook bok choy stems with carrots, stirring occasionally, until crisp-tender, about 5 minutes. Stir in bok choy leaves and cook, stirring occasionally, about 1 minute. Stir in noodles.
  • 4 Evenly divide soup into 4 bowls, then top with tofu and vegetables. Serve, if desired, with cilantro, green onions, bean sprouts and/or lime wedges.