The national dish of Vietnam, pho is a vegetable-and-noodle soup traditionally made with beef stock. In this vegan pho, dried wild mushrooms create the flavorful base. What makes pho so special is how it is served: The noodles, broth, and vegetables are poured into big bowls; then diners top their own soups with a combination of fresh herbs, snow pea pods, bean sprouts, scallions, and jalapeño rings that become incredibly fragrant in the hot soup. Pho tastes best when served immediately, but you can make the broth up to three days ahead.

Wild Mushroom Vegan Pho


  • 1½ ounces dried mushrooms, such as shiitake, porcini, and/or chanterelle, rinsed and drained
  • 1 cup chopped white onion
  • 1 cup chopped celery
  • 3-inch piece fresh ginger, thinly sliced
  • 6 cloves garlic, sliced
  • 4 teaspoons low-sodium tamari or soy sauce
  • 1 teaspoon Chinese five-spice powder
  • 4 ounces dried brown rice noodles
  • ½ cup frozen shelled edamame
  • 2 heads baby bok choy, halved lengthwise
  • 1 cup fresh enoki or sliced shiitake mushrooms
  • ½ cup broccoli florets
  • Fresh cilantro or basil leaves
  • Sliced scallions
  • Sliced jalapeños
  • Sliced fresh snow pea pods
  • Bean sprouts
  • Lime Wedges


  1. Combine the dried mushrooms, onion, celery, ginger, garlic, 6 cups water, soy sauce, and five-spice powder in a 6-quart Dutch oven. Bring to a boil over high heat; reduce heat to medium-low. Cover and simmer for 1 hour.
  2. Strain the mixture through a fine-mesh sieve lined with a double layer of cotton cheesecloth; discard solids. Return the liquid to the Dutch oven. Return to a boil. Stir in the noodles and edamame; simmer, uncovered, for 2 minutes. Add the bok choy, fresh mushrooms, and broccoli; cook for 3 minutes more or until noodles are pliable.
  3. Divide soup into bowls, and serve with toppings and lime wedges for squeezing.

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about the author

Carla Christian

Carla Christian, RD, LD, received her associate’s degree in culinary arts from The Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from The University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Photo by Jason Donnelly

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