1teaspoonreduced-sodium soy saucegluten free or can substitute tamari
FOR THE PHO:
¼poundcremini mushrooms, thinly sliced
8ouncesdried rice noodlessuch as pad thai rice noodles
8ouncesfresh bean sprouts
12leavesThai basil or fresh mint
1smalljalapeno, seeded and thinly sliced
1smallred chili, seeded and thinly sliced
Preheat oven to 350°. On a baking sheet, roast onion and ginger for 30 minutes.
In a large stockpot over medium-low heat, place star anise pods, cloves and cinnamon stick. Toast spices for 3–5 minutes or until fragrant. Add roasted onion and ginger, vegetable stock, 4 cups water, porcini mushrooms, ½ pound cremini mushrooms, dried shiitake, salt, brown sugar, peppercorns and soy sauce. Increase heat and bring to a boil; then reduce heat to low and gently simmer broth, uncovered, for 60 minutes.
Meanwhile, in a skillet, sauté ¼ pound cremini mushrooms until tender, about 10 minutes; set aside. In a pot, cook rice noodles according to package directions. Rinse noodles under cold water, drain and set aside. Toss noodles with sesame oil.
Using a fine-mesh kitchen strainer lined with cheesecloth, strain the broth, removing all solids. Discard solids.
Divide noodles and sautéed mushrooms among four large bowls. Pour broth over noodles. Set out bowls of each topping for people to add to their Pho: bean sprouts, basil, jalapeño, red chili, cilantro and lime.
Vegan Mushroom Pho
Amount Per Serving
Calories 277Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Total Carbohydrates 59g20%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.