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–+ servings
Mushroom Pho

Cozy Up with Delicious Vegan Mushroom Pho Soup

Experience the warmth of Vegan Mushroom Pho, a gluten-free soup packed with umami flavors for comforting meals.
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Prep Time 30 minutes
Cook Time 1 hour
Rehydration Time 1 hour
Total Time 2 hours 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian, Gluten-Free, Vegan
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 6 oz Dried Shiitake Mushrooms Adds deep umami flavor; substitute with other dried mushrooms if needed.
  • 1 piece Kelp (Kombu) Provides salty, oceanic notes; other seaweed can work if kelp is unavailable.
  • 4 cups Low Sodium Vegetable Broth The base for the soup's flavor; homemade enhances the taste.
  • 4 cups Water Essential for preparing the broth.
  • 1 medium Onion Cut into chunks; shallots can be an alternative.
  • 4 leaves Bay Leaves Infuses flavor; no substitutions.
  • 2 inch Ginger Aromatic spice enhancing warmth; no replacements needed.
  • 1 tsp Five-Spice Powder Adds depth of flavor; individual spices can be used if preferred.
  • 2 tsp Salt Adjust seasoning based on taste.
For the Veggies
  • 24-32 oz Fresh Mushrooms A mix of Button, Portobello, and Oyster mushrooms.
  • 3 pieces Carrots Cut into chunks; no direct replacements.
  • 1 package Spinach or Bok Choy Adds freshness.
For the Seasoning
  • 0.25 cup Tamari Sauce Enhances umami; use soy sauce for a non-gluten option.
  • 0.5 tsp Maple Syrup Balances flavors.
For the Noodle Base
  • 1 package Rice Noodles Ensure gluten-free if needed.
  • 2 tbsp Olive Oil For sautéing; can be substituted.
For Garnishing
  • 3 tsp Lime Juice Brightens the soup.

Equipment

  • large pot
  • Skillet
  • Heat-proof bowl
  • Colander

Method
 

Step‑by‑Step Instructions
  1. In a heat-proof bowl, combine dried shiitake mushrooms and kelp, then pour boiling water over them until submerged. Let sit for 1 hour.
  2. In a large pot, add low sodium vegetable broth and water. Chop fresh mushrooms, carrots, onion, and ginger, and add to the pot with bay leaves, tamari sauce, five-spice powder, and salt. Boil for 5 minutes, then simmer for 60 minutes.
  3. Heat a skillet over medium heat, add olive oil, and sauté reserved sliced mushroom caps for about 15 minutes until browned.
  4. After the umami base has rehydrated, strain it, reserving the liquid. Add this liquid to the pot of simmering broth. Optionally chop and add rehydrated shiitake mushrooms.
  5. Stir in fresh lime juice to brighten the broth's flavors. Bring back to a gentle boil and then turn off the heat.
  6. Prepare rice noodles according to package directions for about 4-6 minutes. Drain and set aside.
  7. In bowls, layer cooked rice noodles, ladle broth over noodles, and add spinach or bok choy. Garnish with lime wedges, red pepper flakes, and fresh herbs.

Nutrition

Serving: 1bowlCalories: 260kcalCarbohydrates: 38gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 800mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Sauté the mushrooms well to enhance flavors. Homemade vegetable broth enhances taste. Store broth in airtight containers for up to 3 days and noodles separately. Adjust tamari based on salt preference.

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