Soup season is upon us! It is never too early to get ready for the colder days that are just around the corner. The taste from the mushrooms and the warmth of the broth make this soup so soothing and delicious. Soups have the power to comfort us (not only from the cold), but also our bodies and our minds.
There are so many ways to make this recipe your own from the type of mushrooms to the different kinds of noodles that are out there. However, the key to making this broth super yummy is to include those dehydrated mushrooms. Every type of mushroom has its own flavor, but our favorite in general is shiitake mushrooms. They are rich, buttery, and kind’ve have a meat-like consistency (let’s not even mention how many health benefits they provide)! What are your favorite mushrooms to use and why? Comment below!
Toppings, toppings, and toppings! The most creative and fun part about making soup is deciding what kind of toppings to include. They add a variety of colors, flavors, and textures. For this recipe, we added an ingredient that we had never tried before: dried seaweed. It was a REPEATER – sooooo yummy! It added a saltiness and a distinct flavor that elevated this soup to the next level. What are some of your favorite toppings?
If you try this recipe, let us know! Feel free to ask questions, write comments, and use our hashtag #livinvegan on Instagram! We love to hear from you all!
Check out the recipe below!
Vegan Inspired Pho
Ingredients for the Broth:
- 4 cups of dehydrated shiitake mushrooms
- 14 cups of room temperature water
- 2 medium-sized onions
- 3 medium-sized garlic cloves
- 3 inch piece of ginger
- 1 stick of lemon grass
- 4 tbs of liquid aminos
- 1 tbs of ground fresh chili paste Optional for those who like a little spicy 🙂
- 3 tbs of brown sugar
- 3 tbs of pickling spice cinnamon, allspice, mustard seeds, coriander, bay leaves, ginger, chillies, cloves, black pepper, cardamom – You can purchase the Pickling Spice at your local grocery store 🙂
- Salt/Pepper to taste
Ingredients for Noodles & Toppings:
- 1 cup of corn
- 1 cup of shredded carrots
- 1 cup of sprouts of choice
- Pinch of dried seaweed for each serving
- Small slices of red chili pepper
- Rice noodles
- Soak the dehydrated mushrooms in the 6 cups of water for 30 mins.
- Cut each onion in half and in a medium-sized pan, caramelize both sides of the onions in order to bring out the sweetness of the onions.
- Sear the ginger and the garlic cloves in the same pan.
- Chop and press down on the piece of lemon grass, and add them to the pan as well.
- Move the ingredients in the pan around in order to avoid burning them.
- Move the ingredients from the medium-sized pan to a bigger pot.
- Add 8 cups of water, dehydrated mushrooms, liquid aminos, chili paste and sugar to the pot. Let it boil for 10 minutes before adding the spices.
- To add the spices, you can either place them in a tea leaf bag or a strainer over the boiling water to make sure that none of the spice go into the broth.
- Let it boil for 30 minutes to 1 hour, and remove the spices when ready.
- Cook your noodles while the broth is still boiling.
- Add your noddles and toppings to your broth.
- Enjoy 🙂