Vegan Mushroom Pho
Rich vegan pho made with kombu and shiitake. Easy mushroom broth, seared tofu, rice noodles, and fresh herbs for a cozy bowl.
Pho is a delicious Vietnamese soup traditionally made from chicken or beef broth. This vegan recipe gets its savory element from shiitake mushrooms and kombu seaweed.
- Use kombu and dried shiitake to build a deep, savory vegan broth. Simmer 2 to 4 hours for best flavor.
- Strain the broth, cook rice noodles separately, and assemble bowls with seared five spice tofu and fresh herbs.
- Make the broth ahead: it stores 3–4 days in the fridge or up to 3 months frozen for quick, flavorful meals.
Spices
Featured in this Recipe
Preparation Instructions:
Quarter onions and halve cloves of garlic, blacken cut sides at high heat without oil for a few minutes at the bottom of a large stock pot. Place dried spices and lemon grass in a food grade muslin bag. Reduce heat to low and add water, kombu, spice bag, cilantro stems, cinnamon sticks, and dried mushrooms to the stock pot. Let simmer for two to four hours. Add soy sauce to taste after stock has simmered for some time.
Sear all sides of seasoned tofu in a dry non-stick pan. Slice tofu into quarter inch pieces. Thinly slice radishes. Cut limes into quarters.
Remove stock from heat, strain well, reserve mushrooms. Return strained stock to a boil, add dried rice noodles and cook as per package instructions.
To plate, place a serving of noodles into each bowl, fill each with a liberal amount of broth. Place mushrooms, sprouts, radish slices, cilantro, tofu, mint, and basil in each bowl to garnish. Enjoy
thespicehouse.com
More About This Recipe
Kombu, or dried kelp to the rest of us, is used as a base for many Japanese soups. Found at Asian markets or better grocery stores, this kelp adds a great wholesome richness to broths and a great deep but mild flavor as well. Plus it is easy to use, just crack of a piece and soak in boiling water, you’ll have the base for a great broth in no time.
Frequently Asked Questions
Is this pho fully vegan?
Yes. The recipe uses kombu, dried shiitake, spices, and soy sauce instead of animal stock. If you use the optional Essence de Champignon Gold, check its label to confirm it has no animal ingredients.
Can I use fresh shiitake mushrooms instead of dried?
Yes. Dried shiitake give more concentrated umami, but you can use fresh. If using fresh, sauté them first or add them earlier in the simmer time so they release flavor.
What is kombu and where can I buy it?
Kombu is dried kelp used to add umami and body to broths. Find it at Asian groceries, well stocked supermarkets, or online. Store it in a cool, dry place.
How long should I simmer the broth?
Simmer for 2 to 4 hours as the recipe suggests; longer extracts more flavor. If you worry about bitterness, remove the kombu after 30 to 45 minutes once it has released its flavor.
How do I make this pho gluten free or soy free?
Use gluten free tamari or coconut aminos instead of regular soy sauce. Most rice stick noodles are gluten free but always check labels. For soy free, swap tofu for roasted vegetables or tempeh made from other beans.
Can I make the broth ahead and how should I store it?
Yes. Cool the broth, strain out solids, and refrigerate up to 3 to 4 days or freeze up to 3 months. Defrost in the fridge overnight and reheat gently on the stove.
Any tips for the noodles and assembling bowls?
Cook rice noodles according to package directions right before serving so they do not get soggy. Place noodles in each bowl, ladle hot broth over them, then add mushrooms, seared tofu, sprouts, herbs, radish, and lime.
How can I control the heat and spice level?
Adjust the Tien-Tsin peppers used or remove their seeds to reduce heat. Serve chili oil or Sriracha on the side so each person can spice their bowl to taste.
Is this pho fully vegan?
Yes. The recipe uses kombu, dried shiitake, spices, and soy sauce instead of animal stock. If you use the optional Essence de Champignon Gold, check its label to confirm it has no animal ingredients.
Can I use fresh shiitake mushrooms instead of dried?
Yes. Dried shiitake give more concentrated umami, but you can use fresh. If using fresh, sauté them first or add them earlier in the simmer time so they release flavor.
What is kombu and where can I buy it?
Kombu is dried kelp used to add umami and body to broths. Find it at Asian groceries, well stocked supermarkets, or online. Store it in a cool, dry place.
How long should I simmer the broth?
Simmer for 2 to 4 hours as the recipe suggests; longer extracts more flavor. If you worry about bitterness, remove the kombu after 30 to 45 minutes once it has released its flavor.
How do I make this pho gluten free or soy free?
Use gluten free tamari or coconut aminos instead of regular soy sauce. Most rice stick noodles are gluten free but always check labels. For soy free, swap tofu for roasted vegetables or tempeh made from other beans.
Can I make the broth ahead and how should I store it?
Yes. Cool the broth, strain out solids, and refrigerate up to 3 to 4 days or freeze up to 3 months. Defrost in the fridge overnight and reheat gently on the stove.
Any tips for the noodles and assembling bowls?
Cook rice noodles according to package directions right before serving so they do not get soggy. Place noodles in each bowl, ladle hot broth over them, then add mushrooms, seared tofu, sprouts, herbs, radish, and lime.
How can I control the heat and spice level?
Adjust the Tien-Tsin peppers used or remove their seeds to reduce heat. Serve chili oil or Sriracha on the side so each person can spice their bowl to taste.
Comments