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+ servings

Vegetable Pho with Mushrooms, Carrot, Cabbage and Kale

Home Grown Happiness
This is a vegetable packed soup with a broth that’s to die for. A traditional Vietnamese pho broth is made with beef bones and spices. This vegetable pho doesn’t have beef but I promise you there is so much flavour. 
5 from 5 votes
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Cuisine New Zealand, Vietnamese
Servings 4 people
Calories 302 kcal

Ingredients
  

  • 8-10 whole dried shiitake mushrooms
  • 1 cup boiled water
  • Coconut oil
  • 1 large onion cut into big chunks
  • 1 large piece of fresh ginger about 40-50 grams, cut into slices
  • 4 cloves garlic chopped
  • 2 whole star anise
  • 1 whole cinnamon stick
  • 1 litre vegetable stock
  • 1 litre water
  • 1 ½ tbsp fish sauce* can be substituted with miso paste, shredded dried seaweed or tamari soy sauce
  • 100 grams white button mushrooms sliced
  • 1 cup shredded cabbage
  • 1 whole carrot grated
  • 1 cup chopped kale (or spinach, silverbeet, chard...)
  • 1 fresh fresh red chili (or 1 tsp chili flakes) optional
  • Salt to taste
  • 250 g dried flat rice noodles
  • Lime wedges, Vietnames mint and coriander to serve

Instructions
 

  • In a bowl, add the shiitake mushrooms and pour over the just boiled water. Let the shiitake mushrooms sit in the water for 20 minutes. They will re-hydrate and plump up.
  • Heat a large soup pot over medium-high heat and add 2 tbsp of coconut oil.
    Add in the onion.
  • Fry the onion in the oil, turning it only occasionally, until it is well browned in parts. Add in the ginger and garlic and saute for 2-3 minutes more.
  • Add in the star anise, cinnamon stick, water, vegetable stock and fish sauce and bring it simmer.
  • Drain the shiitake mushrooms but reserve the water they were in. Set mushrooms aside.
  • Add the shiitake water into the simmering broth. Let the broth continue to simmer on low heat for 45-90 minutes. The longer it simmers the better the flavour. Take care not to have it rapidly boiling or the broth will reduce too much.
  • Now start on the vegetables and rice noodles.
  • Heat a large saucepan over medium heat and add 2 tbsp coconut oil. Add in the sliced button mushrooms and let them fry until they start to caramelise around the edges.
  • While the button mushrooms are frying, heat up a large pot of water for the rice noodles
  • Slice up the shiitake mushrooms that were set aside earlier. Discard their tough stems.
  • Add the shiitake mushrooms to the pan and saute for 1-2 minutes.
  • Now, add in the cabbage and carrots and saute for around 10 minutes until they are softened and slightly caramalised. If you need to add more oil, do so.
  • Once the pot of water boils, add in the rice noodles and cook for around 6 minutes until they are soft. Drain them and rinse with cold water. Set them aside.
  • Add the chili and shredded greens to the other vegetables in the pan and saute for 2-3 minutes until the greens start to wilt. Remove the pan from the heat.
  • Remove the broth from the heat and pour it through a sieve to remove the spices and other ingredients. Taste it and add salt to your liking.
  • To serve: In bowls, divide the vegetables and rice noodles. Ladle over the hot broth.
  • Garnish with fresh chili, chopped fresh coriander and vietnamese mint and serve with a wedge of lime.

Nutrition

Calories: 302kcalCarbohydrates: 67.6gFat: 3.2gSaturated Fat: 2.4gSodium: 1451mgPotassium: 456mgFiber: 4.5gSugar: 6.1gCalcium: 59mgIron: 3mg
Keyword Pho, Soup, Vegetables
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