Pho-Inspired Vegetarian Rice Noodle Soup with Mushrooms

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant, hearty vegetarian take on pho, featuring a spiced mushroom broth and tender rice noodles with fresh herbs. This Vietnamese-inspired vegetarian recipe, ready in about 90 minutes, pairs dried shiitake mushrooms, water, onion, halved and charred for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 50 min Serves 4 Vietnamese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 1/2 cup dried shiitake mushrooms in 2 cups warm water for 30 minutes, then remove mushrooms, reserving soaking liquid.
  2. Step 2: In a large pot, combine 8 cups water, reserved mushroom soaking liquid, charred 1 halved onion, 3-inch sliced ginger, 3 whole star anise, 4 whole cloves, and 1 cinnamon stick. Bring to a boil, then reduce to a simmer for 45 minutes to infuse flavors.
  3. Step 3: Strain the broth through a fine mesh sieve back into the pot. Stir in 2 tbsp soy sauce and 1 tbsp brown sugar.
  4. Step 4: Meanwhile, cook 8 oz rice noodles in boiling water for 4-5 minutes until tender, drain and set aside.
  5. Step 5: Add 8 oz sliced button mushrooms to the simmering broth and cook for 5 minutes until tender.
  6. Step 6: To serve, divide noodles into bowls, ladle hot broth with mushrooms over them, and top with 1 cup bean sprouts, 1/4 cup Thai basil leaves, 1/4 cup cilantro leaves, 3 sliced green onions, sliced jalapeño to taste, and lime wedges for squeezing.

Frequently asked questions

How long does Pho-Inspired Vegetarian Rice Noodle Soup with Mushrooms take to make?

Total time is about 90 minutes (40 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pho-Inspired Vegetarian Rice Noodle Soup with Mushrooms?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried shiitake mushrooms from drying out.

Can I substitute ingredients in Pho-Inspired Vegetarian Rice Noodle Soup with Mushrooms?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pho-Inspired Vegetarian Rice Noodle Soup with Mushrooms for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pho-Inspired Vegetarian Rice Noodle Soup with Mushrooms vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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