Mushroom Pho
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Medium
This is my go to recipe when I'm craving something comforting but want to keep things simple. Mushroom pho is a vegetarian take on the classic Vietnamese soup that's ready in just an hour from start to finish. The beauty of this dish is that it's incredibly budget friendly since mushrooms are so affordable, yet they give you the same deep, savory richness you'd get from a meat based broth. Plus, shiitake mushrooms are packed with immune boosting compounds, so you're getting something truly nourishing in every bowl. The aromatic spices like star anise and cinnamon create that authentic pho magic, while fresh herbs and lime add brightness at the end. It's the kind of meal that feels fancy but honestly couldn't be easier to pull together.
Ella x
Ingredients
- 100 gdried shiitake mushrooms
- 300 gfresh button mushrooms(sliced)
- 1onion(halved)
- 50 gginger(sliced)
- 4star anise
- 1cinnamon stick
- 1 tablespooncoriander seeds
- 1200 mlvegetable stock
- 3 tablespoonsoy sauce
- 300 grice noodles(dried)
- 30 gfresh basil
- 30 gfresh cilantro
- 2lime(cut into wedges)
- 4green onions(sliced)
- 1 teaspoondried chili flakes
Detail level
Instructions
- 1
Toast the coriander seeds and star anise in a dry pot over medium heat for 2 minutes until fragrant, then set aside.
Tip: Toasting the spices releases their essential oils and deepens the broth's flavor profile.
- 2
Place the halved onion and ginger slices directly on a hot burner or under a broiler for 3-4 minutes per side until lightly charred, then add to the pot with the toasted spices and cinnamon stick.
Tip: Charring the aromatics adds a subtle sweetness and complexity to the broth.
- 3
Add the dried shiitake mushrooms, vegetable stock, and soy sauce to the pot. Bring to a boil, then reduce heat and simmer for 25 minutes to infuse all flavors.
Tip: Do not stir vigorously to keep the broth clear and elegant.
- 4
While the broth simmers, cook the rice noodles according to package directions. Drain and divide among four serving bowls.
Tip: Rinsing noodles in cold water after cooking prevents them from becoming mushy.
- 5
In the final 5 minutes of broth cooking, add the fresh sliced mushrooms and allow them to soften.
Tip: Adding fresh mushrooms at the end preserves their texture while letting them absorb the broth's flavors.
- 6
Carefully strain the broth through a fine sieve into a clean pot, discarding the solids except the fresh mushrooms, which should be retained.
Tip: Reserve the mushrooms to serve as a topping alongside the noodles.
- 7
Ladle the hot broth into each bowl of noodles and top with the cooked mushrooms, green onions, fresh basil, cilantro, and chili flakes.
Tip: Serving the herbs fresh on top allows each diner to customize their own flavor intensity.
- 8
Serve immediately with lime wedges on the side for squeezing into the pho just before eating.
Tip: The acid from fresh lime brightens the deep, earthy broth beautifully.
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