While this is not authentic pho – my Vietnamese friend makes the absolute best homemade pho and this is not that (I wish!!) – what I can claim, is that this is a quick and easy, super tasty noodle soup that our whole family enjoys. With umami flavors, extra delicious toppings, and healthy ingredients, this dinner anything but ordinary.
This recipe is vegan, vegetarian, gluten free, kid-friendly and done in less than 30 minutes.
Serves 6 | vegan, vegetarian, gluten-free | Less than 30 minutes
- 1 tbsp sesame oil
- 1 medium yellow onion, diced
- 3 cloves of garlic, minced
- 1/2 tbsp minced fresh ginger
- 4 cups salted mushroom stock (if unsalted, you will need to add extra salt)
- 4 cups water
- 2 tbsp tamari
- 1 star anise pod
- Black pepper
- 16 oz oyster or shiitake mushrooms, sliced in half
- 1 head of bok choy, sliced into thin strips
- 14 oz thin rice noodles (such as Thai Kitchen)
- 1 cup frozen Shelled edamame, thawed
- 1/4 Red cabbage, sliced thin
- Fresh lime juice
- Sliced scallions
- Chili garlic sauce
- Hoisin sauce
Heat the sesame oil in a large stockpot over medium-high heat. Add the onion, garlic and ginger and cook for 3 minutes, until softened. Add the broth, water, tamari, star anise pod, a few cracks of black pepper, cover and turn the heat to high to bring to a boil. Add the mushrooms and bok choy and reduce heat to low to let simmer for about 10-15 minutes.
While broth is simmering, cook the rice noodles per package directions, then drain and rinse under water (important – don’t skip this step!). When broth is ready, ladle 1 cup of broth into a bowl, add some noodles and top with edamame, red cabbage, cilantro, scallions, a squeeze of lime, and chili garlic and/or hoisin sauce to taste.
For the kids – I serve noodles with strained broth in a bowl and serve edamame on the side to dip in tamari. My kids love to try using chopsticks!