HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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A simple gluten-free, vegan 30-minute meal is fragrant and made with simple, common ingredients and spices. This Easy Weeknight Mushroom Pho features vegetable broth combined with ginger, cloves, and coriander, mushrooms, edamame, green onion served over rice noodles for a warming, comforting winter soup.
This is a new one for me! I have never made pho at home before and I think I’ve only had it a handful of times. It’s such a fragrant asian-inspired soup and it just so happened to be the perfect day to make this soup. We just got dumped on with snow here in Columbus, Ohio so I was definitely craving a warming bowl of comfort and this Easy Weeknight Mushroom Pho satisfied the whole family.
This noodle soup is so easy to make too, so extra bonus points! Insert clapping hands emoji 😉 You’ll start by sautéing minced garlic with a teaspoon of avocado oil, then add the main pho spices: ground ginger, ground cloves, and ground coriander. This mixture just smells wonderful as it comes all together. Next, add some green onions, cilantro leaves, and gluten-free soy sauce and sauté that for a few more minutes.
You can either keep the green onions and cilantro in the mix or you can remove them, they just add more flavor to the base of the broth and we will be adding more fresh cilantro and green onion at the end. Then add the baby portabella mushrooms and sauté for a few more minutes. Next, add the vegetable broth and bring the soup to a boil. Reduce the heat to simmer and add a little maple syrup if desired. Salt to taste.
The final step is to add the edamame and rice noodles and simmer for about 8-10 more minutes, until the noodles are soft. If you prefer a more brothy pho, you can add a little water or more vegetable broth and spice to taste. Then garnish with fresh cilantro leaves, green onion, sesame seeds, and serve with lime wedges.
I hope this Easy Weeknight Mushroom Pho warms you up on a cold winter’s day and brings a comforting scent to your home. If you like warming soups like this, be sure to check out my BABY BOK CHOY + SHIITAKE RED CURRY SOUP and my MISO TAHINI RAMEN NOODLE BOWLS. Be sure leave a comment below and tag me on Instagram or Facebook!
*if you like more of a brothy soup, add more vegetable broth or water and spice to taste. I prefer more noodles to broth.