Description
A fragrant and flavorful Vegetarian Pho recipe featuring a spiced vegetable broth with toasted whole spices, fresh herbs, tender shiitake mushrooms, and rice noodles. This comforting Vietnamese-inspired soup is perfect for a nourishing meal that’s both aromatic and light.
Ingredients
Scale
Broth Ingredients
- 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 (32 ounces) vegetable stock or broth
- 4 cups water
- 2 tablespoons reduced-sodium tamari or soy sauce
Noodles and Garnishes
- 6 ounces (one large handful) rice noodles
- Mung bean sprouts
- Sprigs of fresh basil (preferably Thai basil) or cilantro
- Sprigs of fresh mint
- Thinly sliced green onions (mostly green parts)
- Very thinly sliced fresh jalapeño (omit if sensitive to spice)
- Small wedges of lime
Mushrooms
- 1 tablespoon avocado oil, mild extra-virgin olive oil or a neutral-flavored oil of choice
- 5 ounces thinly sliced shiitake mushrooms
- Salt, to taste
Instructions
- Toast the Spices: Warm a medium soup pot or Dutch oven over medium heat. Add the cinnamon sticks, cloves, and star anise and toast, stirring occasionally, until fragrant, about 3 to 4 minutes.
- Prepare the Broth: Add the quartered onion, halved ginger, vegetable stock, water, and tamari to the pot with the toasted spices. Raise the heat to high and bring to a boil, then reduce to a gentle simmer. Allow the broth to simmer for 30 minutes so the flavors meld perfectly.
- Cook the Rice Noodles: While the broth simmers, prepare the rice noodles according to package directions. Once cooked, set them aside and keep warm.
- Sauté the Mushrooms: Heat the oil in a medium skillet over medium heat until shimmering. Add the sliced shiitake mushrooms and season with a few dashes of salt. Cook, stirring occasionally, until the mushrooms are tender and lightly browned, about 4 to 6 minutes. Remove from heat and set aside.
- Strain and Season the Broth: After simmering, strain the broth through a small metal sieve or colander into a large bowl to remove the onion, ginger, and spices. Taste the broth and adjust seasoning with extra tamari or salt to enhance the spiced flavors.
- Assemble and Serve: Ladle the hot broth into bowls. Add the cooked rice noodles and sautéed shiitake mushrooms. Garnish generously with mung bean sprouts, fresh basil or cilantro, mint, green onions, sliced jalapeño, and a wedge of lime. Serve immediately with chopsticks and soup spoons for an authentic pho experience.
Notes
- Use Thai basil if available for an authentic flavor; regular basil or cilantro can be substitutions.
- If you prefer less heat, omit the sliced fresh jalapeño.
- The broth can be prepared a day ahead and refrigerated to deepen the flavor.
- Rice noodles are best cooked just before serving to avoid becoming mushy.
- Feel free to add tofu or other vegetables to increase protein and heartiness if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
Keywords: vegetarian pho, Vietnamese soup, rice noodles, shiitake mushrooms, vegetable broth, pho recipe, meatless pho, Asian soup, healthy soup
