Vegetarian Pho with Mushroom Umami Broth

PREP: 15 minutes (plus simmer time) | YIELD: Serves 4 (about 8 cups)


PREP: 15 minutes (plus simmer time)

YIELD: Serves 4 (about 8 cups)



  • 1 clove Garlic
  • One 1-inch piece Ginger, peeled and thickly sliced
  • 1 Yellow onion, sliced
  • 1 Star anise
  • 8-9 cups Mushroom umami broth
  • ½ pound Napa cabbage
  • Kosher salt, to taste
  • ½ cup Canned chickpea liquid (adds viscosity to the broth)
  • 3 Tbsp. Nutritional yeast (optional)



  1. In a large stockpot, toast the clove over medium heat, while shaking the pot, for 1-2 minutes, only until aromatic.
  2. Add the ginger and repeat.
  3. Add the onions and sauté slowly order medium heat until the onions caramelize, about twenty minutes.
  4. Add the star anise, mushroom broth and cabbage.
  5. Bring to a boil and simmer, uncovered, for 45 minutes*.
  6. Add the canned chickpea liquid and simmer for another 15 minutes.
  7. Correct for seasoning.
  8. Immediately prior to serving, stir together the nutritional yeast with ½ cup hot water and set aside for 10 minutes. Pour off the yellow liquid and throw away the thick byproduct.
  9. Add the yellow nutritional yeast liquid, to taste, to the broth and divide evenly among four large soup bowls and add preferred pho add-ons.


*Pho broth may also be made in a pressure cooker. The cooking time is approximately 15 minutes.


Notes: Typical pho add-ons include chiles, oils and sauces (sliced chile, chile oil, chile crisp, hoisin sauce, garlic vinegar, soy sauce); fresh herbs and spices (mint, cilantro, basil, minced ginger), bean sprouts, lime wedges, tofu, and seared tempeh.

For non-vegetarian add-ons, drizzle with fish oil, thinly sliced beef, shredded chicken, or even barbecue chicken.

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