Vegan Mushroom Pho

Yield: 4 servings

Featured Ingredients

A strong, smoky flavor that pairs well with rich and spicy food make these dried Asian mushrooms a natural choice for Asian cuisines. Due... Size Options
$20.99 Resealable bag, 4 ounce
These organically sourced peppercorns are picked just before they are ripe, sun-dried and then sterilized with steam to preserve the... Size Options
$6.49 Glass jar, 1/2 cup (wt. 2.0 oz)
This pepper is quite unique; incredibly aromatic and flavorful, but not hot. It has a numbing property, which in China is known as "ma",... Size Options
$7.99 Glass jar, 1/2 cup (wt. 1.0 oz)
Lemongrass is an essential ingredient in Southeast Asian cooking. Its flavor is light, herbal, and citrusy. Dried lemongrass is milder... Size Options
$3.99 Glass jar, 1/2 cup (wt. 0.5 oz)

Vegan Mushroom Pho 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, celantro stems, and dried mushrooms to the stock pot. Let simmer for two to four hours.

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

Yield: 4 servings
Helpful Hints

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.


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1 Comment

hey hey

Spice House may want to consider carrying Kombu...then I could get just about everything for this recipe in one stop...