Anti Inflammatory Vegan Mushroom Pho

Total time1 hr 20 min

Prep time20 min

Cook time1 hr

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Ingredients

4 servings

For the broth

1 large yellow onion, halved through the root
1 (3-inch) piece fresh ginger, halved lengthwise
4 whole star anise
1 (3-inch) cinnamon stick
4 whole cloves
1 tsp coriander seeds
8 oz dried shiitake mushrooms
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8 cups water
3 tbsp soy sauce
1 tbsp sugar
Ingredient note
Added sugar is limited on an anti-inflammatory diet because it can promote inflammation, but the small amount (~1/4 tbsp per serving) of white sugar here is likely fine. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
1 tsp salt, plus more to taste

For the toppings

8 oz fresh cremini mushrooms, sliced ¼ inch thick
6 oz fresh shiitake mushrooms, stems removed, caps sliced
1 tbsp neutral oil (such as canola oil or avocado oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
¼ tsp salt

For the noodles

8 oz dried flat rice noodles (banh pho, about ¼-inch wide)

For serving

2 cups bean sprouts
1 cup fresh thai basil leaves
4 green onions, thinly sliced
1 lime, cut into wedges
2 fresh red or green chiles, thinly sliced (optional)
hoisin sauce, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
sriracha, for serving (optional)

Instructions

1
Set a large stockpot over the highest flame on your stove (or use the broiler). Place the onion halves and ginger cut-side down directly in the dry pot over high heat and cook, undisturbed, for 5–7 minutes until the cut surfaces are deeply charred and blackened in spots. Turn and char the rounded sides for 2–3 minutes more.
2
While the onion and ginger char, toast the star anise, cinnamon stick, cloves, and coriander seeds in a small dry skillet over medium heat, stirring frequently, for 2–3 minutes until fragrant and lightly darkened — watch closely, as the spices can scorch quickly.

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