Name: Easy Mushroom Pho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vietnamese
Ingredients: 1 ounce Dried Shiitake mushrooms; 1 large piece Kelp (Kombu); 2 cups Water (boiling); 3 cups Low Sodium Vegetable broth; 3 cups Water; 3-4 packages Mushrooms (24 to 32 oz, any kind); 3 Carrots (cut into chunks); 1 Onion (cut into chunks); 4 Bay Leaves; ¼ cup Tamari sauce; 2-inch piece Ginger; 1 teaspoon Five-spice powder; ½ teaspoon Maple syrup; 2 teaspoons Salt; 3 teaspoons Lime juice; 2 tablespoons Olive Oil; Sliced Mushroom Caps (set aside); 1 package Rice Noodles (cook according to package directions); 1 Lime (juice from 1 lime wedge); 1 package Spinach or Bok Choy (add a handful to each bowl)

why make this recipe

Mushroom Pho is a delightful and comforting dish that warms the soul. It is not only vegan and gluten-free but also packed with flavor. Using mushrooms enhances the umami taste, making this pho rich and satisfying. This recipe is perfect for anyone looking for a delicious and healthy meal that’s quick to prepare.

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how to make Easy Mushroom Pho

Ingredients:

1 ounce Dried Shiitake mushrooms
1 large piece Kelp (Kombu)
2 cups Water (boiling)
3 cups Low Sodium Vegetable broth
3 cups Water
3-4 packages Mushrooms (about 24 to 32 oz of mushrooms, any kind you like such as Button, Portobello, or Oyster)
3 Carrots (cut into chunks)
1 Onion (cut into chunks)
4 Bay Leaves
¼ cup Tamari sauce
2-inch piece Ginger
1 teaspoon Five-spice powder
½ teaspoon Maple syrup
2 teaspoons Salt (add more to your taste preferences)
3 teaspoons Lime juice
2 tablespoons Olive Oil
Sliced Mushroom Caps (set aside)
1 package Rice Noodles (cook according to package directions)
1 Lime (juice from 1 lime wedge)
1 package Spinach or Bok Choy (add a handful to each bowl, the broth will cook it)

Directions:

In a large, heat-proof bowl, add the kelp and dried shiitake mushrooms.
Cover with 2 cups of boiling water to rehydrate the mushrooms. Set this broth aside for later use. Let it sit for about an hour to soak up all the umami flavors.
Next, make the stock. In a large pot, combine the reserved broth with the vegetable broth, additional water, carrots, onion, bay leaves, tamari sauce, ginger, five-spice powder, maple syrup, and salt. Bring this mixture to a boil.
Once boiling, reduce the heat and let it simmer for at least 20 minutes. This allows the flavors to blend nicely.
After simmering, strain the stock to remove the vegetables and bay leaves.
Add the sliced mushroom caps to the stock and simmer for an additional 5-10 minutes.
Prepare the rice noodles according to the package directions, and set aside.
To serve, place a small handful of spinach or bok choy in a bowl, add rice noodles, and pour the hot mushroom broth over them. Finish with a squeeze of lime juice.

how to serve Easy Mushroom Pho

Serve the pho hot. You can add extra lime juice, fresh herbs, or chili if you like it spicier. It’s great as a main dish, perfect for a cozy meal at home.

how to store Easy Mushroom Pho

If you have leftovers, let the broth cool completely before storing it. Place the broth in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Store the noodles and vegetables separately to keep them fresh.

tips to make Easy Mushroom Pho

Customize your mushrooms according to your preference.
Adjust the salt based on your taste.
Consider adding more vegetables like bell peppers or zucchini for extra flavor and nutrition.
For a richer broth, let it simmer longer or add more dried mushrooms.

variation

If you want a spicy kick, add chili paste while simmering the stock. You can also replace the rice noodles with other types of noodles like quinoa noodles for a different texture.

FAQs

Can I make this pho ahead of time?
Yes, you can make the stock ahead of time and store it in the refrigerator or freezer. Just reheat it when you’re ready to serve.

Is this recipe gluten-free?
Yes, as long as you use gluten-free tamari sauce and rice noodles, this recipe is gluten-free.

Can I use fresh mushrooms instead of dried?
Absolutely! You can use fresh mushrooms directly in the stock without rehydrating them, adjusting the cooking time accordingly.