Vegetarian Vietnamese Soup Recipes

Vietnamese cuisine is renowned for its vibrant flavors, fresh ingredients, and aromatic herbs. One of the most comforting and popular types of dishes in Vietnam is soup. Whether enjoyed as a starter or main meal, vegetarian Vietnamese soups offer a delightful array of tastes and nutrients. Here are three exquisite vegetarian Vietnamese soup recipes to try at home.

1. Vegetarian Pho (Phở Chay)

Pho, a traditional Vietnamese noodle soup, can easily be made vegetarian without sacrificing flavor. This recipe features a fragrant broth, rice noodles, and an assortment of vegetables and herbs.

Ingredients:

  • 8 cups vegetable broth
  • 1 onion, halved
  • 3 slices of ginger
  • 2 star anise
  • 1 cinnamon stick
  • 1 tablespoon soy sauce
  • 200g rice noodles
  • 1 cup bean sprouts
  • 1 cup fresh herbs (basil, cilantro, and mint)
  • 1 red chili, sliced
  • Lime wedges, for serving

Instructions:

  1. In a large pot, combine vegetable broth, onion, ginger, star anise, cinnamon stick, and soy sauce. Bring to a simmer and let it cook for about 30 minutes to develop the flavors.
  2. Strain the broth to remove the solids and return it to the pot.
  3. Cook rice noodles according to package instructions. Drain and set aside.
  4. To serve, place cooked noodles in bowls, pour the hot broth over them, and top with bean sprouts, fresh herbs, and sliced red chili. Serve with lime wedges on the side.

2. Vegetarian Won Ton Soup (Súp Hoành Thánh Chay)

This vegetarian version of won ton soup is light, tasty, and packed with nutrients. Using tofu and mushrooms for the filling makes it a satisfying meal.

Ingredients:

  • 200g firm tofu, crumbled
  • 100g shiitake mushrooms, finely chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 pack of won ton wrappers
  • 6 cups vegetable broth
  • 2 stalks green onions, chopped
  • 1 cup bok choy, chopped
  • Fresh cilantro, for garnish

Instructions:

  1. In a bowl, combine crumbled tofu, chopped mushrooms, soy sauce, and sesame oil to create the filling.
  2. Take a won ton wrapper, place a teaspoon of the filling in the center, and fold to seal. Repeat until all filling is used.
  3. Bring vegetable broth to a simmer in a pot. Add the won tons and cook for about 5-7 minutes or until they float to the top.
  4. Add bok choy and cook for an additional 2 minutes.
  5. Serve hot, garnished with green onions and fresh cilantro.

3. Vegetarian Tom Yum Soup (Súp Chua Cay Chay)

A vegetarian take on the classic Tom Yum soup offers a delightful balance of spicy and sour flavors. Fresh herbs and vegetables make this soup aromatic and delicious.

Ingredients:

  • 6 cups vegetable broth
  • 1 stalk lemongrass, smashed and cut into 2-inch pieces
  • 3-4 kaffir lime leaves
  • 3-4 slices of galangal (or ginger if unavailable)
  • 1 cup mushrooms, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup tofu, cubed
  • 2-3 tablespoons lime juice
  • 2 teaspoons chili paste (adjust to taste)
  • Fresh cilantro, for garnish

Instructions:

  1. In a large pot, bring the vegetable broth to a boil. Add lemongrass, kaffir lime leaves, and galangal. Let it simmer for about 10 minutes to infuse the flavors.
  2. Add the mushrooms, cherry tomatoes, and tofu, cooking until the mushrooms are tender.
  3. Stir in lime juice and chili paste, adjusting according to taste.
  4. Serve hot, garnished with fresh cilantro