This recipe is clean and flavorful. The broth is made using an array of vegetables and spices. It is aromatic and full of a satisfying umami flavor. Instead of using traditional vermicelli, I peeled parley root into slivers to resemble noodles, a brilliantly delicious substitution! Green vegetables add crunch and texture. I Topped it off with crispy baked tofu, fresh cilantro, and scallions. This soup is delicious!
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Clean Vegetable Pho – Parsley Root Noodles with Baked Tofu
- Total Time: 70 minutes
- Yield: 4-5 servings 1x
Description
This clean and flavorful take on Vietnamese Pho uses parsley root slivers instead of noodles, paired with a rich vegetable broth and crispy baked tofu.
Ingredients
- 1 onion, cut into quarters
- 3 carrots
- 2-inch piece of fresh ginger, cut into 1/4" slices
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1/2 tsp fennel seeds
- 1 cinnamon stick
- 2 tbsp (30 ml) tamari (or soy sauce)
- 1/2 tbsp sea salt
- 6 cups (1.44 L) water
- 4 parsley roots, peeled into slivers
- 1 block firm tofu, cut into cubes
- 1 tbsp (15 ml) olive oil
- Fresh cilantro, for garnish
- Scallions, sliced, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Place the tofu cubes on a baking sheet, drizzle with olive oil, and bake for 25-30 minutes or until golden and crispy. Set aside.
- To make the broth, start by peeling and cutting the onion and carrots. Cut the unpeeled ginger into 1/4” slices.
- Place the onion, carrots, ginger, coriander seeds, mustard seeds, fennel seeds, cinnamon stick, tamari, and sea salt into a large pot with 6 cups of water.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 45 minutes to an hour, allowing the flavors to meld together.
- Strain the broth to remove the solids, returning the liquid to the pot.
- Add the parsley root slivers to the broth and simmer for an additional 5 minutes until they are tender but still have a slight bite.
- To serve, divide the parsley root noodles and broth among bowls. Top with crispy baked tofu, fresh cilantro, and sliced scallions.
Notes
- For a more traditional flavor, you can add star anise to the broth.
- Store any leftover broth in the refrigerator for up to 3 days or freeze for later use.
- The baked tofu can be made ahead and stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Soup
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5 grams
- Sodium: 800 mg
- Fat: 10 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
- Protein: 12 grams
- Cholesterol: 0 mg
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Frequently Asked Questions
How do I turn parsley root into noodles?
The recipe calls for peeling 4 parsley roots into slivers using a vegetable peeler, creating long, thin ribbons that resemble noodles. They are added to the strained broth and simmered for 5 minutes until tender but still with a slight bite.
Can I add more traditional pho flavor to the broth?
Yes — the notes suggest adding star anise to the broth alongside the coriander, mustard, and fennel seeds plus the cinnamon stick that are already in the recipe. The broth simmers for 45 minutes to an hour before being strained, so add star anise at the beginning with the other aromatics. 
Can the tofu be prepared ahead of time?
Yes. The notes confirm that baked tofu can be made ahead and stored in an airtight container for up to 3 days. Bake the cubed firm tofu at 400°F (200°C) for 25–30 minutes until golden and crispy, then store and reheat when assembling the bowls.
