I can’t even begin to tell you how much I adore a steaming bowl of vegan pho, especially when it’s filled with aromatic spices and earthy mushrooms. There’s something incredibly comforting about this dish that transports me straight to my favorite Vietnamese restaurant—without having to brave the winter chill outside! I remember the first time I tried making pho at home; I was hesitant, thinking it would be complicated, but boy, was I wrong! It’s a labor of love that keeps rewarding you with delightful flavors. Plus, it’s a fantastic way to warm up on chilly days.
What makes this vegan pho particularly unique is the robust mushroom broth that replicates the deep, umami taste traditionally obtained from meat. And let me tell you, the combination of fresh herbs, bright lime, and slurpy noodles is pure magic. So, tie on your apron; let’s create something delicious together!
What’s in Vegan Pho with Mushrooms?
Mushrooms: For this recipe, I use a mix of shiitake and cremini mushrooms. Shiitakes add a deep flavor, while cremini bring a meaty texture that makes the broth hearty and satisfying.
Vegetable Broth: A good-quality vegetable broth serves as the base for our soup. I like to use low-sodium options to keep a good balance without overwhelming the flavors.
Onion and Ginger: These aromatics are essential for building the soup’s depth. Roasting them enhances their sweetness and brings out their natural flavors.
Rice Noodles: Use flat rice noodles for that authentic pho experience. They soak up the broth beautifully. You can find these in the Asian aisle of most grocery stores.
Herbs and Spices: Star anise, cloves, cinnamon, and fresh herbs like basil and cilantro will elevate the flavors and give the dish that signature pho aroma.
Lime: A squeeze of fresh lime juice right before serving adds a zing that brightens the whole dish. Trust me; you don’t want to skip this!
Is Vegan Pho with Mushrooms Good for You?
Absolutely! Vegan pho with mushrooms is not only delicious but also packs some health benefits:
Mushrooms: These little guys are nutritional powerhouses! They are low in calories and great sources of vitamins, antioxidants, and even certain types of fiber that promote gut health.
Vegetable Broth: Using homemade or low-sodium broth keeps the sodium levels in check, making this dish heart-healthy.
Herbs: Fresh herbs like cilantro and basil not only add freshness but also provide essential vitamins and minerals.
Just be aware that if you have a sodium sensitivity, you might want to monitor your broth choices. It’s worth the effort to create a balanced, tasty bowl that’s good for the soul!
Ingredients
– 8 cups vegetable broth (preferably low-sodium)
– 1 onion, halved
– 1 thumb-sized piece of ginger, sliced
– 1 cup shiitake mushrooms, sliced
– 1 cup cremini mushrooms, sliced
– 1 star anise
– 2 whole cloves
– 1 cinnamon stick
– 200g flat rice noodles
– Fresh basil leaves
– Fresh cilantro
– Lime wedges
– Soy sauce or tamari (to taste)
This recipe serves about 4 people, so you can share or savor it all to yourself!
How to Make Vegan Pho with Mushrooms?
1. Start by preheating your oven to 400°F (200°C). Place the halved onion and sliced ginger on a baking sheet. Roast for about 20 minutes or until they are nicely browned and fragrant.
2. In a large pot, combine the vegetable broth, roasted onion, roasted ginger, shiitake mushrooms, cremini mushrooms, star anise, cloves, and cinnamon stick. Bring to a boil, then reduce the heat and let it simmer for 30-40 minutes. This will allow all those lovely flavors to mingle.
3. While the broth simmers, cook the rice noodles according to package instructions. Drain and set aside.
4. After the broth has finished simmering, strain it into a clean pot to remove the solids. Taste and adjust with soy sauce or tamari as desired.
5. To assemble, place a portion of cooked noodles in a bowl, then ladle the hot broth over the noodles. Top with fresh basil and cilantro. Serve with lime wedges on the side for squeezing.
Pho-tastic Tips for a Perfect Bowl!
– Feel free to add any veggies you love! Bean sprouts, bok choy, or even kale can make delightful additions.
– If you like your soup a little spicier, add a few slices of fresh jalapeño or a sprinkle of chili flakes.
– Leftovers can be stored in the fridge for a couple of days, but make sure to keep the broth and noodles separate until ready to reheat for the best texture.
I hope you give this vegan pho a try, and I can’t wait for you to experience how comforting and delicious it is! Remember, cooking should be fun, so feel free to make it your own. When you whip up a batch, be sure to share your experience with me—I’d love to hear how it turned out! Happy cooking!