Vegetarian Mushroom Pho



ul food doesn't have to be heavy, complicated, or meat-laden. Enjoy this beautiful pho rich in flavor but light on your digestion. It's a wonderful alternative to traditional comfort foods.


Serves 4

  • 1 tbsp sesame oil
  • 4 green onion, diced
  • 1 tbsp grated ginger (approx. 2-inch knob of ginger)
  • 2 cinnamon sticks
  • 5 star anise
  • 1 tsp cloves
  • 8 cups vegetable broth (note about buying an organic version, or homemade)
  • Mixed mushrooms ( enoki, swiss brown, button, shiitake)
  • 1 tbsp hoisin sauce
  • Brown rice noodles
  • handful of bean sprouts
  • handful of fresh basil
  • handful of fresh mint
  • handful of cilantro
  • Bok choy
  • juice of 1 lime


  1. In a large pot, add ½ tbsp sesame oil and sauté green onions, ginger, cinnamon sticks, star anise and cloves.
  2. Add vegetable broth and bring to a full boil, then reduce the heat and simmer for 15 minutes.
  3. While the broth is cooking, in a large skillet over medium heat add ½ tbsp sesame oil. Add the mushrooms and sauté for 4-5 minutes until softened. Stir in the hoisin and coat the mushrooms well.
  4. While the broth is cooking and mushrooms being sautéd, cook the brown rice noodles as per the packet.
  5. Divide the rice noodles between four large bowls, then fill each bowl with the vegetable broth. To each bowl, add a few bokchoy leaves, bean sprouts, mushroom mix, fresh basil, fresh cilantro, fresh mint and serve with a squeeze of fresh lime juice and an extra dash of hoisin if desired.

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