A comforting bowl of Vietnamese noodle soup, made meatless with shiitake mushrooms, warming spices, and lots of fresh herbs.
There’s something incredibly grounding about a big, fragrant bowl of pho. Especially the kind you can build yourself right at home, letting the spices do all the heavy lifting while the broth simmers away gently. I’ve always been drawn to the balance in Vietnamese cooking — bold yet clean, warm yet fresh — and this vegetarian pho is one of those dishes that checks all the boxes.
I made this version one rainy evening when all I had were some dried noodles, a bunch of herbs, and a pack of shiitake mushrooms in the fridge. It turned out so good that I’ve made it countless times since, tweaking a few things here and there for maximum flavor. So now, whether I’m craving something light yet comforting, or just missing the feeling of being in a street-side eatery in Hanoi, this bowl hits the spot.
Why This Vegetarian Pho Works So Well
This isn’t one of those light, watery vegetarian broths that feel like something’s missing. The base gets its richness from two things: the sautéed shiitake mushrooms and the layer of spice that simmers slowly in the broth — cinnamon, star anise, cloves, and ginger. Just the aroma alone makes you feel like you’re cooking something special.
Instead of fish sauce, I use soy sauce or tamari, depending on what I’ve got. It gives you that same savory edge without needing any seafood. And rather than using store-bought broth straight from the box, I go half-and-half with water so the spice mix doesn’t get overpowered. This simple tweak lets the ginger and star anise shine without being buried in a salty broth.
A Few Tips That Make a Big Difference
- Char the aromatics: If you’ve got an extra 15–20 minutes, charring the onion and ginger in a dry pan before adding them to the broth adds a smoky, deeper layer. Totally optional, but I highly recommend it when you’ve got the time.
- Don’t skip the mushrooms: Shiitake mushrooms add that meaty, umami depth that makes you forget this soup is completely meatless. I always give them a quick sauté in a little oil — it wakes them up and makes the broth taste richer.
- Use wide rice noodles: I find they hold up better than the super thin ones, and they soak up the flavor nicely. Just don’t overcook them — they go from perfect to mushy pretty fast.
- Finish with fresh herbs and lime: The broth is warm and savory, so those pops of brightness from Thai basil, cilantro, and a good squeeze of lime really bring the whole bowl together.
Make It Work for You
This soup is pretty forgiving. Sometimes I throw in thinly sliced tofu or bok choy if I have it. If you want a little heat, some chili oil or a few slices of bird’s eye chili do the trick.
When I’m making it for guests, I lay out all the toppings — herbs, lime wedges, bean sprouts, hoisin, sriracha — and let everyone build their own bowl. It becomes a fun, cozy dinner setup that’s easy to pull off but feels special.
Storing and Reheating
The broth keeps well in the fridge for up to 4 days. Just store the noodles separately so they don’t soak up all the liquid. When reheating, bring the broth to a gentle simmer and warm the noodles in hot water for a minute or two before serving. Add the fresh herbs last so they stay bright.
You can also freeze the broth on its own — perfect for lazy weekends when you want something quick and comforting without starting from scratch.
Questions You Might Have
Can I make this gluten-free?
Absolutely. Just use gluten-free tamari instead of soy sauce, and double-check your noodles — most rice noodles are naturally gluten-free, but it’s always good to confirm.
What if I can’t find shiitake mushrooms?
Portobello or cremini mushrooms work too. Shiitake has a more distinct earthy flavor, but any meaty mushroom will still add great texture and depth.
Is it okay to use store-bought broth entirely?
Yes, you can. Just make sure it’s low-sodium and vegetarian so you have more control over the salt and seasoning. You can still dilute it with water to let the spices come through.
Final Thoughts
This vegetarian pho has become one of those recipes I turn to again and again. Whether I’m feeling a little under the weather, or just craving something brothy and comforting, it never disappoints. And once you get the hang of the broth and toppings, it’s easy to play around and make it your own.
Vegetarian Pho
A comforting bowl of vegetarian pho is like a cozy hug—fragrant, brothy, and full of vibrant garnishes. This version is layered with rich flavors from toasted spices, umami-packed shiitake mushrooms, and a deeply aromatic broth. It’s surprisingly easy to make at home and endlessly customizable depending on what fresh herbs and toppings you’ve got on hand.
Ingredients
For the broth:
- 4 cups water
- 4 cups vegetable broth
- 2 tablespoons low-sodium soy sauce or tamari
- 1 large white onion, peeled and quartered
- 4-inch piece of fresh ginger, halved lengthwise
- 2 whole star anise
- 3 whole cloves
- Two 3-inch cinnamon sticks
For the soup:
- 6 oz rice noodles
- 1 tablespoon avocado oil (or any neutral oil)
- 5 oz shiitake mushrooms, thinly sliced
- Salt, to taste
- Toppings and Garnishes:
- Mung bean sprouts
- Fresh basil or cilantro (Thai basil is amazing if you can find it)
- Mint sprigs
- Green onions, thinly sliced (green parts only)
- Fresh jalapeño, thinly sliced (optional)
- Lime wedges
Instructions
- Start by building the base: In a medium-sized pot or Dutch oven, toast the cinnamon sticks, star anise, and cloves over medium heat for a few minutes until the kitchen starts to smell warm and spicy. Toss in the onion, ginger, broth, water, and soy sauce. Bring it all to a boil, then reduce to a gentle simmer and let it bubble away for about 30 minutes so the flavors can fully develop.
- While the broth simmers, cook your rice noodles according to the package directions, then drain and set them aside.
- Next, prepare the mushrooms. Heat a bit of oil in a skillet over medium heat. Once hot, add the sliced mushrooms along with a small pinch of salt. Sauté until they’re soft and starting to brown around the edges—about 5 minutes or so. Set aside.
- When the broth has finished cooking, strain out the solids using a fine mesh sieve or colander. Give it a quick taste and adjust the seasoning with a little more soy sauce or salt if needed. You want those toasty spices to really pop.
- To serve, divide the noodles into bowls, ladle in the hot broth, and top with the sautéed mushrooms. Finish each bowl with your choice of fresh herbs, sprouts, green onions, jalapeños, and a good squeeze of lime juice.
Notes
- Want extra depth? Try charring the onion and ginger in the oven or under a broiler before adding them to the broth.
- Gluten-free option: Use tamari instead of regular soy sauce—just double-check the label to be sure.
- Don’t have shiitakes? Crispy tofu or a handful of steamed edamame make great substitutes.
- Spice lovers: Skip the sriracha—add a few red pepper flakes to the simmering broth instead or pile on more jalapeño.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 143Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 1352mgCarbohydrates 24gFiber 3gSugar 6gProtein 5g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
Hope you’ll try it soon — maybe even make it your new Sunday soup ritual.
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