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
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
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