Description

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.

Ingredients

Units Scale

1 teaspoon avocado oil (or olive/sesame oil)
2 cloves garlic, minced
3 large green onions, sliced
1/4 cup fresh cilantro leaves, plus more for garnishing
2 teaspoons ground coriander
3/4 teaspoon ground cloves
2 teaspoons ground ginger
8 ounces (about 2 cups) baby portabella mushrooms
2 tablespoons gluten-free soy sauce
4 cups vegetable broth
1 teaspoon salt, plus more to taste
1/2 teaspoon maple syrup (optional)
1 cup frozen edamame
8 ounces rice noodles (I used Pad Thai noodles)
sesame seeds, for garnishing
lime, for garnishing

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Instructions

Heat a stock pot over medium heat. Add the oil, garlic, 2 of the green onions (save the other for garnishing), cilantro, coriander, cloves, and ginger and saute until fragrant, about 5 minutes.
Wash and slice the mushrooms, then add it to the pot with the soy sauce and saute another couple of minutes.
Add the vegetable broth, salt, maple syrup and bring the broth to a boil. Once it's boiling, reduce the heat to low. Add the edamame and rice noodles and simmer for about 8-10 minutes, until the noodles are soft.
Serve in bowls and garnish with fresh cilantro leaves, the remaining green onion, sesame seeds, and lime wedges. Squeeze the lime juice in right before enjoying. Add more salt to taste if desired.

Notes

*if you like more of a brothy soup, add more vegetable broth or water and spice to taste. I prefer more noodles to broth.

Prep Time: 10 minutes
Additional Time: 0 hours
Cook Time: 20 minutes
Category: Lunch & Dinner
Cuisine: American