lunch · dinner · Vietnamese-inspired
Mushroom Pho-Inspired Noodle Soup
A Vietnamese-inspired rice-noodle soup with mushrooms, ginger, warm spices, and herbs.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 8 oz rice noodle
- 12 oz mushroom, sliced
- 8 cups vegetable broth
- 1 onion, halved
- 2 inch ginger, sliced
- 2 star anise
- ¼ tsp cinnamon
- 2 tbsp tamari
- 1 cup cilantro
Equipment
Large pot + Saucepan
How to make it
- 1
Bring the broth, onion, ginger, star anise, and cinnamon to a simmer in a large pot. Cover and simmer for 15 minutes.
- 2
Remove the onion and star anise. Add the mushrooms and tamari and simmer for 6 minutes.
- 3
Cook the rice noodles separately according to the package directions. Divide among bowls, ladle over the broth and mushrooms, and top with cilantro.
Storage & leftovers
Refrigerate broth and noodles separately for up to 3 days.
Reheat the broth to a simmer and add noodles just before serving.
Dietary & allergen notes
Suitable for: vegan, vegetarian, gluten-free, dairy-free, egg-free, peanut-free, tree-nut-free, sesame-free.
Contains soy. Packaged ingredients can vary, so check labels and cross-contact information.
