Healthy  Vegetarian Pho

Easy At Home Pho Recipe

This umami packed and easy to make Mushroom Pho Soup recipe is made with hearty Portobello and flavor packed shiitake mushrooms; for the most delicious rich vegan broth based soup you'll ever tried.


Dried Shiitake mushrooms Kelp Kombu Water Low Sodium Vegetable broth Any mushrooms Carrots Onion Bay Leaves Tamari sauce Ginger Five-spice powder Maple syrup Salt Lime juice Olive Oil Mushroom Caps Rice Noodles Spinach or Bok Choy

Step One

In a large, heat proof bowl. Add the kelp and dried mushrooms. Cover with 2 cups of boiling water to rehydrate the mushroom. Reserve this broth for later use in recipe. This should sit for an hour to get all the umani flavor.

Step Two

In a very large pot (like a dutch oven) add 3 cups of water and the 3 cups of vegetable broth. Prepare fresh mushrooms by separating mushroom caps and mushroom stems to be used in broth base. Rinse and slice mushroom caps.

Step Three

Roughy chop the mushroom stems, carrots, onion, ginger. Add to pot. Add salt, bay leaves, tamari sauce, and five spice to pot. Bring to boil around 5 minutes and then reduce to simmer. Cover and let simmer for 60 minutes.

Step Four

In a large skillet add reserved sliced mushroom caps, salt and pepper to taste. Sauté mushrooms about 5 minutes. Reduce heat and cook another 10 minutes until mushroom are cooked. Set aside.

Step Five

Return to step 1, the bowl of kelp and dried mushrooms will have made a concentrate. Reserving the liquid. Strain kelp and rehydrated mushrooms. Discard kelp. Add reserved liquid to pot of broth. Cook another 5 minutes

Step Six

Add lime juice and bring mixture to boil then turn off heat.

Step Seven

Cook rice noodles. Then, put the cooked noodles in a bowl, add broth , spinach and garnish with red pepper flakes and parsley

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