A simple gluten-free, vegan 30-minute meal is fragrant and made with simple, common ingredients and spices. This Easy Weeknight Mushroom Pho features vegetable broth combined with ginger, cloves, and coriander, mushrooms, edamame, green onion served over rice noodles for a warming, comforting winter soup.
This is a new one for me! I have never made pho at home before and I think I’ve only had it a handful of times. It’s such a fragrant asian-inspired soup and it just so happened to be the perfect day to make this soup. We just got dumped on with snow here in Columbus, Ohio so I was definitely craving a warming bowl of comfort and this Easy Weeknight Mushroom Pho satisfied the whole family.
This noodle soup is so easy to make too, so extra bonus points! Insert clapping hands emoji 😉 You’ll start by sautéing minced garlic with a teaspoon of avocado oil, then add the main pho spices: ground ginger, ground cloves, and ground coriander. This mixture just smells wonderful as it comes all together. Next, add some green onions, cilantro leaves, and gluten-free soy sauce and sauté that for a few more minutes.
You can either keep the green onions and cilantro in the mix or you can remove them, they just add more flavor to the base of the broth and we will be adding more fresh cilantro and green onion at the end. Then add the baby portabella mushrooms and sauté for a few more minutes. Next, add the vegetable broth and bring the soup to a boil. Reduce the heat to simmer and add a little maple syrup if desired. Salt to taste.
The final step is to add the edamame and rice noodles and simmer for about 8-10 more minutes, until the noodles are soft. If you prefer a more brothy pho, you can add a little water or more vegetable broth and spice to taste. Then garnish with fresh cilantro leaves, green onion, sesame seeds, and serve with lime wedges.
I hope this Easy Weeknight Mushroom Pho warms you up on a cold winter’s day and brings a comforting scent to your home. If you like warming soups like this, be sure to check out my BABY BOK CHOY + SHIITAKE RED CURRY SOUP and my MISO TAHINI RAMEN NOODLE BOWLS. Be sure leave a comment below and tag me on Instagram or Facebook!
- 1 teaspoon avocado oil (or olive/sesame oil)
- 2 cloves garlic, minced
- 3 large green onions, sliced
- 1/4 cup fresh cilantro leaves, plus more for garnishing
- 2 teaspoons ground coriander
- 3/4 teaspoon ground cloves
- 2 teaspoons ground ginger
- 8 ounces (about 2 cups) baby portabella mushrooms
- 2 tablespoons gluten-free soy sauce
- 4 cups vegetable broth
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon maple syrup (optional)
- 1 cup frozen edamame
- 8 ounces rice noodles (I used Pad Thai noodles)
- sesame seeds, for garnishing
- lime, for garnishing
- Heat a stock pot over medium heat. Add the oil, garlic, 2 of the green onions (save the other for garnishing), cilantro, coriander, cloves, and ginger and saute until fragrant, about 5 minutes.
- Wash and slice the mushrooms, then add it to the pot with the soy sauce and saute another couple of minutes.
- Add the vegetable broth, salt, maple syrup and bring the broth to a boil. Once it's boiling, reduce the heat to low. Add the edamame and rice noodles and simmer for about 8-10 minutes, until the noodles are soft.
- Serve in bowls and garnish with fresh cilantro leaves, the remaining green onion, sesame seeds, and lime wedges. Squeeze the lime juice in right before enjoying. Add more salt to taste if desired.
*if you like more of a brothy soup, add more vegetable broth or water and spice to taste. I prefer more noodles to broth.