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Vegan Pho
A plant-based version of the classic Vietnamese noodle soup. This recipe substitutes beef with mushrooms and uses a flavorful vegetable broth.
⏱35 min🍽4 servings📊medium
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Ingredients
- ●8 oz rice noodles
- ●1 cup mushrooms (such as shiitake or cremini)
- ●1 medium onion
- ●2 inches ginger
- ●3 cloves garlic
- ●4 cups vegetable broth
- ●2 tbsp soy sauce
- ●1 tbsp maple syrup
- ●1 tsp sriracha
- ●1 cup bean sprouts
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Instructions
- 1
In a large pot, combine onion, ginger, and garlic. Cook over medium heat until the onion is translucent.
- 2
Add the mushrooms and cook until they release their moisture and start to brown.
- 3
Pour in the vegetable broth and bring to a boil.
- 4
Reduce the heat to low and simmer for 10 minutes.
- 5
Add the soy sauce, maple syrup, and sriracha. Stir to combine.
- 6
Cook the rice noodles according to the package instructions. Drain and set aside.
- 7
To assemble the pho, place some noodles into a bowl, then ladle the hot broth over the top.
- 8
Garnish with bean sprouts and serve immediately.