Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

Munchin’ on Mushroom Pho

Oh, pho. It’s the perfect type of soup when you want something high in nutrients with a bright, fresh taste–especially when one has a cold (like I unfortunately do). Pronounced fuh, pho is a Vietnamese soup of broth, noodles, protein, and herbs. I’ve made a tofu pho and beef version with zoodles, but have been craving a version without the meat. A while back when I was visiting Philadelphia, my mom and I enjoyed a meal at V Street, were we had BBQ carrots that were wonderfully savory and “meaty.” With that as an inspiration, sautéed mushrooms and carrots act as the “meat” in this Mushroom Pho with Black Rice Noodles giving it a rich flavor. It’s brightened up with fresh Thai basil, cilantro, and lime juice, while black rice noodles give it a unique twist and a chewy texture.

Ingredients (serves 4)

For the Broth:

  • 3″ piece of ginger, peeled and sliced lengthwise
  • 1/2 onion, peeled and cut into thirds
  • 2 medium rainbow carrots, peeled and sliced on diagonal
  • 1 clove garlic, minced
  • 3 anise stars
  • 1 cinnamon stick
  • 2 cardamom pods
  • 3 whole peppercorns
  • 4 whole cloves
  • 2 t reduced sodium soy sauce
  • 1 T coconut aminos
  • Shiitake mushroom stems (see below)
  • 4 c vegetable stock
  • 4 c water

For the Soup:

  • 4 oz black rice noodles like Lotus
  • 2-3 t light olive oil
  • 1 garlic clove, minced
  • 1 T coconut aminos
  • 15-20 shittake mushrooms, cleaned, thinly slices, with stems set aside for broth
  • 1 head bok choy, chopped
  • 2 medium rainbow carrots, peeled and thinly sliced on diagonal
  • 1 t sesame oil
  • Lime wedges
  • Fresh Thai basil
  • Fresh cilantro
++ This post is not endorsed by Lotus, but I have received their products in the past. I only post recipes using things I love, and I just happen to love their rice and rice-based products.


For the Broth:

  1. Optional: char ginger, carrots, and onion for the broth in high broil for about 7-10 min until browning (see 3rd photo below).
  2. Combine ingredients for broth in a large soup pot, including charred ginger, carrots, and onion.
    • Note: I wrapped my spices in cheesecloth for easy removal (see 4th photo below).
  3. Bring broth to a boil and let simmer for 20-30 min.
  4. Strain out ginger, spices, mushroom stems, and onion.

For the Soup:

  1. Meanwhile, while soup simmers, heat oil and garlic until sizzling. Add coconut aminos, mushrooms, and sliced carrots. Sauté until fragrant and tender about 5-7 min.
  2. Fold in chopped bok choy and sesame oil. Sauté about 2 min until just wilting.
  3. Combine sautéed veggies with strained broth. Bring back to a boil and add rice noodles. Reduce to a simmer and remove from heat when noodles are al dente (they’ll keep cooking in the hot broth).
  4. Dish up 1½ to 2 c servings of soup. Top with generous handfuls of cilantro and Thai basil. Garnish with lime wedge.
  5. Enjoy!

Adapted from my Vegan Pho Soup and Beef Pho with Zoodles.

Nutrition for 1 of 4 servings.
246 calories  •  4.5 g fat (15%)  •  50.8 g carbs (77%)  •  5.5 g protein (8%)  •  6 g fiber  •  13.6 g sugar  •  371.9 mg sodium
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.

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