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.
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Preparation Instructions:
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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.
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