Savory Vegan Pho with Rice Noodles and Mushrooms
Craving a steaming bowl of comforting soup? This Savory Vegan Pho with Rice Noodles and Mushrooms is the perfect solution. It's a warm, aromatic dish that embraces the essence of traditional Vietnamese flavors while being entirely plant-based. With a fragrant broth, tender rice noodles, and earthy mushrooms, this pho is a soul-soothing meal that's easy to make and full of flavor.
Ingredients
- 8 oz rice noodles
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 8 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon cinnamon
- 1 star anise
- 8 oz mushrooms, sliced (shiitake or button)
- Fresh basil leaves for garnish
- Cilantro for garnish
- Lime wedges for serving
- Bean sprouts for serving
- Sliced jalapeños for serving
Instructions
- Cook the Noodles: Prepare the rice noodles according to package instructions, then drain and set aside.
- Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the sliced onion, garlic, and ginger, and sauté until fragrant and softened.
- Prepare the Broth: Pour in the vegetable broth, soy sauce, hoisin sauce, cinnamon, and star anise. Bring to a simmer and let it cook for 15 minutes to develop flavors.
- Add the Mushrooms: Stir in the sliced mushrooms and continue to simmer for an additional 5-7 minutes until the mushrooms are tender.
- Combine: Remove the star anise and cinnamon stick from the broth. Add the cooked rice noodles to the broth, gently mixing to combine.
- Serve: Ladle the soup into bowls and garnish with fresh basil, cilantro, bean sprouts, and sliced jalapeños. Serve with lime wedges on the side.
Cook’s tips
- Soak rice noodles in hot water (not boiling) until just tender, then drain to prevent them from becoming mushy in the soup.
- For a deeper umami flavor, use a mix of shiitake and button mushrooms.
- Toast the star anise and cinnamon in the pot before adding the broth to release their essential oils.
- Adjust the spiciness by adding more or fewer jalapeño slices.
- Serve immediately to keep the noodles from absorbing too much broth.
Substitutions
- Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
- If you don't have hoisin sauce, use a mix of soy sauce and a little maple syrup or brown sugar.
- Replace rice noodles with soba noodles or udon if desired.
- Use vegetable stock with a splash of mushroom broth for extra earthiness.
- Add protein like tofu or tempeh for a heartier meal.
Storage & reheating
Store leftover pho in an airtight container in the refrigerator for up to 3 days. Keep the noodles separate from the broth to prevent them from becoming soggy. Reheat gently on the stove, adding a splash of water if needed.
Frequently asked questions
Can I make this pho gluten-free?
Yes, use tamari instead of soy sauce and ensure your hoisin sauce is gluten-free, or substitute with a mix of soy sauce and maple syrup.
Can I add protein to this pho?
Absolutely! Add cubed tofu, tempeh, or even cooked chickpeas when you add the mushrooms to make it more filling.
What if I don't have star anise?
You can substitute with a combination of cinnamon and a pinch of fennel seeds, or simply omit it and add extra cinnamon.
How do I keep the noodles from getting too soft?
Cook the noodles just until al dente, and if storing leftovers, keep them separate from the broth and combine just before reheating.
