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Mushroom Pho

Serves: 2

Vegan Friendly

Try this quick and easy midweek fix from Just Add Mushrooms to warm you up on winter evenings!

Mushroom Pho Recipe: Veggie Magazine


For the broth:
stalks from mushrooms
1.5l vegetable stock (made
from concentrate)
1 lemongrass stalk, crushed
20g ginger
10g basil stalks
1 star anise
½ cinnamon stick
2 garlic cloves
3 shallots
2 tbsp soy sauce
1 tbsp rice wine vinegar

To serve:
40g closed-cup mushrooms,
stalks removed
3 shallots, finely sliced
1 tbsp sunflower oil
20g green beans, cut in half
1 bok choy, cut in half
50g noodles, cooked
2 spring onions, finely chopped
1 red chilli, deseeded
and chopped
10g basil leaves


  • Firstly, make the broth. In a large saucepan add the vegetable stock, mushroom stalks, lemongrass, ginger, basil stalks, star anise and cinnamon. Bring to a simmer.
  • Cook the shallots and garlic in a dry pan until nicely charred, then add to the stock. Leave to simmer for about 15 minutes. Strain to leave just the liquid, season with soy sauce and rice wine vinegar and leave to one side.
  • Whilst the stock is simmering, cook the finely sliced shallots in the sunflower oil until crispy, then drain onto kitchen roll.
  • Place a pan of water on to boil. Cook the green beans for five minutes, add the mushrooms and bok choy, cook for one minute and drain.
  • Divide the mushrooms, green beans, bok choy and noodles between bowls. Pour in the broth and top with spring onions, chilli and basil leaves. Serve the crispy shallots on the side.
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