Description
This vegetarian pho (Vietnamese noodle soup) is full of flavor, thanks to spices, herbs and sautéed shiitake mushrooms! It’s easy and fun to make, too.
Ingredients
Scale
- Two 3-inch cinnamon sticks
- 3 whole cloves
- 2 star anise
- 1 large white onion, peeled and quartered
- 4-inch piece of fresh ginger, peeled and halved lengthwise
- 4 cups vegetable stock or broth
- 4 cups water
- 2 tablespoons reduced-sodium tamari or soy sauce
- 6 ounces rice noodles
- 1 tablespoon avocado oil, mild extra-virgin olive oil or neutral-flavored oil
- 5 ounces thinly sliced shiitake mushrooms
- Salt
- Mung bean sprouts
- Sprigs of fresh basil or cilantro
- Sprigs of fresh mint
- Thinly sliced green onions
- Thinly sliced fresh jalapeño
- Small wedges of lime
Instructions
- Step: Warm a medium soup pot or Dutch oven over medium heat. Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes.
- Step: Add the onion, ginger, vegetable stock, water and tamari. Raise the heat to high and bring the mixture to a boil, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes.
- Step: Prepare the rice noodles by cooking them according to package directions and set them aside.
- Step: Warm the oil in a medium skillet over medium heat. Add the mushrooms and a few dashes of salt. Cook until the mushrooms are tender and lightly browned, about 4 to 6 minutes, then set them aside.
- Step: Strain out the onions, ginger and spices from the broth. Season to taste with extra tamari and/or salt.
- Step: Ladle the broth into bowls, add cooked noodles and mushrooms, and add fresh garnishes and lime. Serve immediately.
Notes
For more flavor, char onions and ginger before adding them to the pot. For a gluten-free version, ensure the tamari or soy sauce is certified gluten-free. Mushrooms can be replaced with crispy tofu or steamed edamame.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 920 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: vegetarian pho, Vietnamese noodle soup, vegan pho, shiitake mushroom soup, healthy Vietnamese recipes