Vegan Mushroom Pho ⎸Recipe

Vegan Mushroom Pho

Vegan Mushroom Pho

As promised (over on our Instagram page), I'm gonna be sharing my recipe for this easy and simple vegan mushroom pho. I like to make this dish when the temperatures start to go up in spring and when I'm in the mood for something light, but when I don't feel like being in the kitchen for hours. The recipe takes about 30 minutes, but you could even leave out a couple of steps to make it even faster to whip up. 

My recipe is loosely based on this recipe by Oh My Veggies, but with a few changes.

Pho is a vietnamese noodle soup, that traditionally consists of a broth base (veggie in this case), rice noodles, a few herbs and meat, mostly chicken or beef. In this case we will be replacing our meat with the shiitake mushrooms. 

Some of the beautiful ingredients that are used to create this simple Vietnamese dish.

Some of the beautiful ingredients that are used to create this simple Vietnamese dish.

The recipe consists of two main parts: Making the mushroom broth and preparing the shiitakes. However, if you are in a rush or don't feel like cooking, you could just leave out the step where you prepare the shiitakes and just add them to the broth as well. 

Ingredients for the mushroom-ginger broth

Ingredients for the mushroom-ginger broth

Let's get started with the broth, which is a mushroom-ginger broth. This broth functions as a base for your pho so it's important that you get as much flavor as possible in here. I do this by adding a full tablespoon of ginger, two cloves of garlic, some green onions and some mushrooms as well.
I like to grate my ginger, since this helps release the juices, that contain the the flavor, better in the broth once you cook it. However, if you don't have a grater, you can just cut up the ginger as well, just make sure to cut it as thinly as possible, to get as much flavor out of your ginger as possible.
You just put all of these ingredients in a pot, with your vegetable broth and bring to the boil. The longer you let it simmer, the more flavor your broth will get. I would suggest to let it simmer for at least 15 minutes, otherwise your base will be kind of weak. While this is simmering away, you can start with the shiitakes.

You really don't need to do a lot to prepare the shiitakes, they are quite flavorful as is. However, I do like to give them a little marinade, since they are the main part of your pho (besides the broth).

Sauté the shiitakes in a teriyaki marinade to help bring out the taste of these shiitakes.

Sauté the shiitakes in a teriyaki marinade to help bring out the taste of these shiitakes.

Normally, a pho would contain some kind of meat, which we are replacing with the shiitakes in this recipe. To give them a little something extra we will be coating the shiitakes in a teriyaki marinade, that's made up of teriyaki sauce and sesame oil. Once you sauté the shiitakes in this, they will get covered in a thick sauce that just brings out the delicious flavor of these tasty mushrooms.

Then all that's left to do is put everything in a bowl and enjoy a delicious dinner. 

 

Recipe

Servings: 2-3
Preparation time: 20-30 minutes

Ingredients

  • 1 liter of vegetable broth
  • 1 tbsp of ginger (peeled and grated)
  • 2 cloves of garlic (minced)
  • 3 green onions (chopped)
  • 100 gr of mushrooms (diced)
  • 100 gr of shiitake mushrooms
  • 1 tbsp of teriyaki sauce
  • 1 tsp of sesame oil
  • 100 gr of rice noodles
  • 100 gr of bean sprouts

How to make

  1. Make the mushroom broth. In a large pot, add together the vegetable broth, grated ginger, minced garlic, green onions and mushrooms. Bring to a boil. Once it's boiling, turn down the heat and leave to simmer.
  2. While your broth is simmering, sauté the shiitake mushrooms. In a skillet, add a tablespoon of olive oil (or any other vegetable oil or vegan butter) and the shiitake mushrooms. Sauté for 5-6 minutes, or until the shiitakes become tender. Add the teriyaki sauce and sesame oil and stir. Leave on the heat for a couple of minutes more, while stirring. This way your shiitakes will become coated with a thick sauce. Set aside
  3. Add the rice noodles to the broth and cook according to the packets instructions.
  4. Divide the rice noodles and the broth over 2-3 bowls. Add the shiitakes and a handful of the bean sprouts to each bowl. Enjoy!

NOTE: I like to cook my rice noodles in the mushroom broth, since I find this gives the noodles some more taste. However, if you're not planning on eating everything in one go, I suggest you cook your noodles in a separate pot, because the noodles will start to absorb all the broth if you leave them in there for a longer period of time.
You could also add some coriander or slices of jalapeno to your bowl as well, to give this dish an extra kick. 

Let me know if you decide to give this recipe a try yourself and whether you liked it or not. I really hope you did!

Talk to you soon,
Nakiska