Vegan Mushroom Pho
A deeply savoury vegan pho with roasted mushrooms, warm spices and plenty of fresh herbs.
- Time55 min
- LevelEasy
- Costabout £2.31 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Char the onion halves and ginger over a flame or under a hot grill for 5 minutes until blackened in patches.
5 min - 2
Heat the oil in a large pan and fry half the mushrooms for 5 minutes until browned. Add the water, stock cube, charred onion and ginger, star anise and cinnamon.
5 min - 3
Bring to the boil, then simmer for 30 minutes. Strain, return to the pan and stir in the tamari and sugar.
30 min - 4
Soak the noodles in boiling water for 5 minutes, then drain and divide between four bowls.
5 min - 5
Fry the remaining mushrooms and tofu in a dry non stick pan for 5 minutes until golden.
- 6
Top the noodles with the mushrooms and tofu, pour over the hot broth, and finish with beansprouts, spring onion, mint and a squeeze of lime.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.