Mushroom Pho: A Deep, Umami-Rich Vegetarian Pho Variation

Craving a steaming bowl of mushroom pho with fragrant broth, earthy mushrooms, silky rice noodles, fresh herbs, toasted spices, charred ginger, crisp bean sprouts, and bright lime wedges? This guide shows how food explorers can build a truly umami-rich vegetarian pho at home—without sacrificing the classic aroma of star anise, cinnamon, and cloves. You’ll learn which mushrooms create the deepest flavor, how to season a clear plant-based pho broth, and how to assemble bowls like a pho shop. Expect practical shortcuts, authentic-style options, and variations for vegan, gluten-free, and low-sodium diets. Plus, a garnish roadmap that makes every bite sparkle.

Types of Vegetarian Pho: Popular Variations You Should Try
Vegetarian Pho Recipe: A Step-by-Step Guide for Beginners
How Vegetarian Pho Gets Its Umami Flavor Without Meat
Is Vegetarian Pho Healthy Compared to Traditional Pho?

Mushroom Pho Overview

Mushroom pho is best thought of as pho’s aroma-and-garnish ritual, powered by a mushroom-built broth instead of beef bones. The goal is not to “fake” beef pho perfectly; it’s to create a bowl that still hits the recognizable pho notes: charred aromatics, warm spices, clear savory broth, and a fresh herb plate that wakes everything up. Many top recipes follow the same architecture: broth first, noodles cooked separately, then a build-your-own bowl moment with lime, herbs, sprouts, and optional sauces.

At a glance

• Flavor: aromatic, lightly sweet-savory, deeply umami
• Best mushrooms: dried shiitake for broth + mixed fresh mushrooms for topping
• Time options: ~35 minutes (shortcut) or 2–5 hours (slow simmer)
• Diet: vegan-friendly (with vegan sauces), gluten-free adaptable

What Is Mushroom Pho?

Pho is a Vietnamese dish built around broth, noodles, and garnishes, traditionally featuring beef and a spice-scented broth. Encyclopaedia Britannica describes pho as broth with noodles and meat (or tofu), with broth typically bolstered by spices like star anise, cloves, cinnamon, cardamom, and coriander, and served with toppings like Thai basil, lime, bean sprouts, onion, and cilantro—often alongside hoisin and sriracha.

Mushroom pho takes that same blueprint and shifts the foundation: instead of beef bones (and often fish sauce), the broth gets its depth from mushrooms and plant-based seasonings. Many vegetarian versions are called phở chay (vegetarian pho). You’ll also see “vegan pho” used as a more general label in English-language recipes, frequently still using pho’s signature charred onion and ginger plus warm spices to keep the flavor recognizable.

Why Mushrooms Make Incredible Pho (Umami + Texture)

The secret to a convincing mushroom pho is umami layering—not just “more salt.” Mushrooms naturally contribute savory compounds, and dried mushrooms in particular can intensify that effect. Culinary science explains why layering matters: umami perception increases when glutamate-rich ingredients combine with certain nucleotides, producing a stronger savory impression than either alone.

That’s why many high-performing vegan pho recipes lean on dried mushrooms for the broth base, then use fresh mushrooms for texture in the bowl. Add kombu (kelp) if you want even more savory depth; it’s a common trick in vegan pho formulas.

Texture is the second win: shiitake bring chew, oyster mushrooms bring tenderness, and king oyster can mimic the satisfying bite people miss when they skip meat. As a bonus, mushrooms are nutrient-dense and commonly noted as low-calorie while providing minerals and B vitamins.

Mushroom Pho Ingredients (Role-based shopping list)

A great mushroom pho shopping list is easier when every ingredient has a job. Some ingredients send the “pho signal” (spice + char). Others build “broth body” (mushrooms + umami boosters). The rest are about contrast: noodles for comfort, herbs for lift, lime for brightness, sprouts for crunch. Several top vegan/vegetarian pho recipes use charred onion and ginger, whole spices (not ground), and either mushrooms alone or mushrooms plus kombu/tamari for depth.

Core ingredient roles

• Pho aroma: onion, ginger, star anise, cinnamon, cloves (plus coriander/fennel/cardamom if available)

• Broth depth: dried shiitake (or mixed dried mushrooms), kombu (optional), good vegetable stock, tamari/soy

• Bowl comfort: rice noodles

• Bowl “substance”: fresh mushrooms, tofu (optional)

• Fresh finish: Thai basil/cilantro, scallions, bean sprouts, lime, chili

Best mushrooms for mushroom pho (fresh + dried)

For mushroom pho, think in two layers: broth mushrooms and bowl mushrooms. Broth mushrooms should be dried, because the drying process concentrates flavor and makes the soaking liquid valuable—many vegan pho recipes explicitly rely on dried mushrooms to build that lip-smacking depth. Dried shiitake are the classic pick, but a mixed dried blend can work beautifully.

Bowl mushrooms should be fresh and cooked for texture. A mix beats a single type because each variety contributes a different bite.

Mushroom mix matrix (practical guide)

If someone is new to mushrooms, an easy “starter mix” is fresh shiitake + oyster, with dried shiitake in the broth. It reads as adventurous, but still approachable.

Mushroom pho spices and aromatics (the “pho signal”)

The “pho signal” is that unmistakable aroma that rises from the bowl before you even taste it. Most pho explanations point to charred onion and ginger plus warming whole spices as essential to that fragrance. Love and Lemons is very direct about using whole spices (not ground) for broth building, and lists a classic set: star anise, cloves, cinnamon sticks, coriander seeds, and fennel seeds. Gimme Some Oven uses a similar core, often adding cardamom and coriander seed for extra perfume.

Aromatic technique that matters

• Char onion and ginger: adds smoky complexity and keeps the broth from tasting “flat.”
• Toast whole spices briefly: wakes up their essential oils so the broth smells like pho, not like plain stock.

If a pantry is limited, prioritize: star anise + cinnamon + cloves. Even Britannica highlights these as common pho broth spices.

Noodles, toppings, and condiments for mushroom pho

Pho is interactive: the bowl is only half the story; the garnish plate finishes it. Britannica lists common pho accoutrements such as scallions, Thai basil, lime, bean sprouts, onion, and cilantro, and notes it’s often served with hoisin and sriracha. Many vegan pho recipes echo the same serving style: herbs + lime at the table, letting each person tune brightness and heat.

Noodles: choose flat rice noodles labeled for pho. Cook them separately so they stay springy and don’t cloud the broth.

Toppings (pick 3–5 so the bowl feels “alive”)

• Herbs: Thai basil, cilantro (mint optional)
• Crunch: bean sprouts
• Brightness: lime wedges
• Heat: sliced chili or jalapeño
• Extra: thin onion or scallions

Condiments (optional but popular):
Hoisin and sriracha are common on the side, but for vegan diets, it’s smart to check labels (some sauces include non-vegan additives depending on brand). Britannica mentions both as typical pho table sauces.

How to Make Mushroom Pho Broth (Step-by-step)

A memorable mushroom pho broth is built in stages: aroma first, umami second, balance last. Top-ranking vegan pho recipes consistently use charred aromatics and warm spices to match pho’s signature smell, then deepen the broth with mushrooms and savory seasonings like tamari/soy.

The big choice is time: you can make a satisfying version in under an hour, or you can simmer longer for a rounder, more restaurant-like broth. The Spice House recommends simmering 2–4 hours for best flavor in a kombu-and-shiitake vegan pho broth, while SBS’s mushroom & tofu pho runs much longer (5 hours).

Either way, the technique is the same: build aromatic “top notes” with spices, then build savory “base notes” with mushrooms. The final step is straining, because clarity is part of pho’s identity.

Step 1: Char aromatics + toast spices

Charring onion and ginger is one of those small steps that makes the broth smell unmistakably “pho.” Love and Lemons specifically chars onion and ginger for smoky flavor and uses whole spices to build a rich, aromatic broth. Inspired Taste also frames charred ginger and onion as part of an “authentic broth made from scratch,” alongside classic spices.

How to do it (simple method)

• Char onion and ginger under a broiler (or on a dry skillet) until blackened in spots.
• Toast whole spices in a dry pot just until fragrant (don’t let them burn).

Why it works

• Charring adds bitterness in a good way—like dark toast—so the broth tastes more complex.
• Toasting spices releases aroma quickly, so you need fewer spices for a clearer, cleaner taste.

If a cook rushes this stage, the broth can still be tasty, but it won’t have that “pho shop” perfume.

Step 2: Build deep mushroom broth (dried mushrooms + kombu)

This is where mushroom pho separates itself from “vegetable noodle soup.” Several high-ranking vegan pho recipes explicitly use shiitake mushrooms for savory depth, and some add kombu (kelp) plus tamari to intensify umami. No Recipes goes even further, recommending a base built from dried mushrooms (including dried shiitake and other varieties) to create a beefy impression—without claiming it’s identical to beef pho.

Best practice

• Soak dried shiitake, then use the soaking liquid (strained) as part of the broth.
• Add kombu for extra savory backbone (optional, but powerful).

This aligns with broader culinary guidance about kombu-based stocks being deeply umami-forward.

If someone can only buy one “special” ingredient for mushroom pho, dried shiitake are the best return on effort.

Step 3: Simmer, season, and strain for a clear broth

Once aromatics and mushrooms are in the pot, patience does the rest. The Spice House suggests simmering a kombu-and-shiitake vegan pho broth 2 to 4 hours for best flavor, while SBS’s version simmers longer (5 hours), showing the traditional direction favors time.

Seasoning strategy (balanced pho broth)

• Salt: add slowly, then stop early (people will add sauces later).
• Gentle sweetness: a small pinch of sugar can round edges (common in many pho styles).
• Savory: tamari/soy for depth (vegetarian substitute logic appears in multiple recipes).

Strain for clarity

• Pull out spices and aromatics.
• Strain broth through a fine mesh sieve.

Clear broth isn’t only aesthetic. It tastes cleaner, lets herbs shine, and keeps the bowl from feeling heavy.

How to Assemble Mushroom Pho Bowls

Assembling mushroom pho is a “last-minute performance” that keeps textures perfect: hot broth, springy noodles, juicy mushrooms, and cool herbs. Many recipes emphasize keeping noodles separate and assembling at the end—this prevents the broth from turning starchy and the noodles from getting tired.

A great bowl has contrast:

• Hot vs cool (broth vs herbs)

• Soft vs crunchy (noodles vs sprouts)

• Savory vs bright (broth vs lime)

If food explorers want the most exciting results, they should set out toppings buffet-style. That small ritual makes it feel like a pho shop at home and encourages experimenting with balance: more lime, more basil, more chili.

Cook noodles so they stay springy (not soggy)

Pho noodles are at their best when they’re freshly cooked and not over-soaked. The clearest tip from multiple recipe styles: cook rice noodles separately and assemble bowls right before eating. The Spice House specifically calls out cooking rice noodles separately, straining broth, then assembling bowls.

Practical method

• Cook noodles just until tender (check package timing).

• Rinse briefly in cool water to stop cooking.

• Drain well, then portion into bowls.

Why this matters

• Noodles kept in broth keep absorbing liquid and become mushy.

• Cooking separately keeps the broth clearer and the noodle texture bouncy.

For meal prep, store noodles and broth in separate containers and combine only when reheating and serving.

Add mushrooms + tofu + vegetables

For the bowl toppings, think: one “meaty” element + one tender element + one green element. Many vegetarian pho recipes use tofu as an optional protein, and mushroom-and-tofu pho (phở chay style) is a common pairing.

Easy, satisfying bowl build

• Sauté fresh mushrooms until browned (shiitake + oyster is a great duo).

• Add tofu if desired (pan-seared tofu is a popular approach).

• Add quick-cooking greens (bok choy is common in vegan pho recipes).

One smart technique from vegetarian pho recipes: sautéing mushrooms in oil can boost aroma and depth compared to simply simmering them, helping the bowl feel richer even without meat.

Garnish like a pho shop (herb plate + lime + heat)

The garnish plate is where mushroom pho becomes exciting and personal. Britannica lists classic pho toppings—Thai basil, lime, bean sprouts, onion, cilantro—and notes hoisin and sriracha are commonly served alongside. Vegan pho recipes mirror this: herbs and lime brighten the broth and keep it feeling light even when the flavors are deep.

A balanced garnish plate

• Thai basil + cilantro (mint optional)

• Bean sprouts

• Lime wedges

• Sliced chili or jalapeño

• Scallions and thin onion

Sauce guidance

• Add hoisin/sriracha to the bowl, not the pot, so the broth stays clean for everyone.

• Taste first, then adjust. The best pho bowls are tuned at the table.

This finish is what makes mushroom pho ideal for food explorers: every bowl can be different.

Mushroom Pho Recipe Card (Printable)

This recipe aims for a true pho aroma (char + spices) and a deep mushroom backbone (dried shiitake; kombu optional). It’s built to be customizable: quick enough for a weekend, but structured so you can also simmer longer for restaurant-style depth. The ingredient logic matches what top vegan pho recipes emphasize—charred aromatics, whole spices, mushrooms, and savory seasonings—while keeping the method friendly for home kitchens.

Ingredients (serves 4)

Broth

• 1 large onion, halved
• 3–4 inch piece ginger, halved lengthwise
• 2 star anise
• 1 cinnamon stick
• 3 cloves
• 1 tbsp coriander seeds (optional)
• 6–8 dried shiitake mushrooms
• 1 small piece kombu (optional)
• 6 cups vegetable stock + 2 cups water
• 2–3 tbsp tamari/soy sauce (to taste)
• Salt, to taste

Bowls

• 8 oz rice noodles
• 12–16 oz mixed fresh mushrooms, sliced
• 8 oz firm tofu, sliced (optional)
• Bok choy or other greens (optional)

Garnishes

• Thai basil, cilantro, bean sprouts, lime, chili, scallions

Instructions (high level)

1. Char onion and ginger; toast spices.
2. Simmer broth with dried mushrooms (and kombu if using); season; strain.
3. Sauté fresh mushrooms (and tofu if using).
4. Cook noodles separately, portion into bowls.
5. Add toppings, ladle hot broth, garnish generously.

Mushroom Pho Variations (Popular vegetarian pho twists)

One reason mushroom pho is perfect for a vegetarian pho “variations” series is that the template stays the same—broth, noodles, garnishes—while the personality can change completely depending on time and ingredients. Some popular recipes push speed (30-minute “pho-ish” bowls), while others lean into longer simmers for deeper extraction.

Variations also show up in toppings: crispy elements (like fried leeks) and mixed mushroom blends can make the bowl feel restaurant-level without changing the core method.

Below are three variations that map well to real search intent: quick weeknight, long-simmer, and spicy/flavor-spin.

Quick 30-minute weeknight mushroom pho

Weeknight mushroom pho is about smart shortcuts while protecting the “pho identity”: spices + aromatics + fresh toppings. Healthy Little Vittles frames a quick, warming bowl as a 30-minute vegan approach, and Mark Bittman’s “mixed mushroom pho” similarly acknowledges that fast pho takes liberties—yet still focuses on garnishes and noodle texture.

How to do it

• Use a good-quality vegetable stock as your base.
• Toast spices quickly, then simmer 15–20 minutes.
• Add dried shiitake soaking liquid if you have it (fast umami).
• Go big on herbs, lime, and crunchy sprouts to bring it to life.

This version won’t taste identical to a 4-hour broth—and it shouldn’t try to. It should taste bright, aromatic, and comforting, with enough mushroom depth to feel satisfying.

Restaurant-style long-simmer mushroom pho

If time is available, longer simmering makes mushroom pho taste rounder and more integrated. The Spice House recommends simmering a kombu-and-dried-shiitake vegan pho broth 2 to 4 hours for best flavor, while SBS’s mushroom and tofu pho runs around 5 hours, showing how the “slow” end of the spectrum looks.

How to do it

• Char aromatics deeply (don’t fear the blackened spots).
• Use a larger dose of dried mushrooms.
• Keep the simmer gentle and steady; strain carefully.

Pro move: cook the broth the day before. Many vegan pho recipes explicitly encourage making broth ahead and note freezer-friendly storage windows.

Spicy mushroom pho + flavor spins (saté-style heat, crispy toppings)

Spicy mushroom pho is a favorite “variation” because heat amplifies aroma and makes the broth feel even more alive. The easiest method is to keep the base broth classic, then add heat at the bowl level: chili slices, chili oil, or a spicy paste stirred in to taste.

Flavor spins that work especially well for food explorers:

• Crispy topping: Meera Sodha’s shiitake pho uses crispy fried leeks as a bold, crunchy finish (a fun alternative to crispy shallots).
• Mushroom blend boost: No Recipes builds umami by combining dried mushrooms to deepen the base.
• Extra savory: a small spoon of miso whisked into the bowl can add body (keep it subtle so it doesn’t become miso soup).

The rule: keep pho’s spice aroma intact, then customize.

Troubleshooting Mushroom Pho (Common problems + fixes)

Mushroom pho is forgiving, but it has three common failure points: flat broth, bitter spice notes, and noodle texture issues. The good news is that each problem has a clear fix, and most fixes are about timing and balance rather than “more ingredients.” The most reliable strategy is to protect pho’s identity (char + whole spices) and protect texture (noodles cooked separately; toppings added at the end).

If a bowl tastes “almost there,” it usually needs one of three things:

• More aroma (re-toast spices next time; char aromatics deeper)
• More umami (dried mushrooms; kombu; sautéed mushrooms)
• More brightness (lime; herbs; a little acidity)

Broth tastes flat (watery or “just vegetable stock”)

Flat broth usually means the base is missing either umami or aromatic lift. No Recipes specifically relies on dried mushrooms to create a more satisfying, “beefy” impression in vegan pho, and Cookie and Kate notes that sautéing mushrooms in oil adds depth and body that some veggie-broth pho lacks.

Fix it fast

• Add a splash more tamari/soy, then re-taste.
• Add a pinch of sugar (just enough to round edges).
• Add more mushrooms to the bowl (browning helps).

Fix it next time

• Use dried shiitake soaking liquid in the broth.
• Add kombu during simmer, then remove before serving.
• Char onion/ginger more deeply.

Often the biggest “unlock” is simply: more dried mushrooms + better charring.

Broth tastes bitter or too spiced

Bitterness often comes from over-toasted spices or letting spices boil aggressively. Love and Lemons emphasizes using whole spices to build the broth’s aromatic flavor (and not substituting ground spices), which also helps avoid a gritty, over-perfumed broth.

Fix it fast

• Strain out spices immediately.
• Add more broth or hot water to dilute slightly.
• Add a small sweetness note (tiny pinch of sugar) to rebalance.

Fix it next time

• Toast spices briefly—stop as soon as they smell fragrant.
• Keep simmer gentle (“a whisper,” not a rolling boil).
• Use fewer cloves if you’re sensitive; cloves can dominate quickly.

A good mushroom pho broth should smell warm and spiced, not medicinal.

Noodles clump or go mushy

This is the most preventable problem. If noodles are cooked too long or left sitting in broth, they absorb liquid and lose bounce. The Spice House explicitly recommends cooking noodles separately, then assembling bowls—this keeps noodles springy and broth clearer.

Fix it fast

• Rinse noodles briefly and drain well.
• Reheat broth separately, then pour over fresh-drained noodles.

Fix it next time

• Under-cook noodles slightly; they’ll finish in the hot broth.
• Store noodles and broth separately for leftovers.
• If serving a crowd, portion noodles into bowls just before ladling broth.

Make-Ahead, Storage, and Freezing Mushroom Pho

Mushroom pho is one of the best soups to prep ahead because the broth often tastes even better after resting. Many vegan pho recipes explicitly recommend making broth in advance and note freezer-friendly storage windows (commonly up to about 3 months).

The key is storing components separately:

• Broth in one container
• Noodles separate
• Herbs/sprouts separate and dry

This separation protects texture and food safety, and it makes quick weeknight bowls possible: reheat broth, cook noodles, top and go.

Cooling + safe storage for mushroom pho broth

For safe storage, cooling matters. FDA guidance for cooling cooked foods emphasizes cooling from hot temperatures down to safer refrigeration temperatures within specific time windows (commonly referenced as a 2-stage cooling process in food safety).

Home-kitchen best practice

• Divide broth into shallow containers so it cools faster.
• Refrigerate promptly once steam calms down.
• Keep fridge cold and reheat broth to a full simmer before serving.

If someone made a huge pot, an ice bath in the sink (pot set into ice water) can speed cooling.

This isn’t about fear—it’s about protecting all the work you put into your broth.

Freezing mushroom pho broth + best reheating method

Freezing is ideal for pho broth because the flavor holds up well. Love and Lemons and The Spice House both mention broth can be frozen for up to about 3 months in their vegan pho approaches. For pho specifically, Viet World Kitchen also discusses freezing pho broth and notes that keeping some richness can help mouthfeel after thawing (shared in the context of traditional pho, but the storage logic is useful).

Freeze like a pro

• Freeze broth only (no noodles).
• Leave headspace in containers for expansion.
• Label portions (2-cup portions are weeknight gold).

Reheat

• Thaw overnight in the fridge if possible.
• Bring broth to a simmer, then assemble bowls fresh.

Meal-prep mushroom pho bowls (separate components)

Meal prep mushroom pho works best as a “kit,” not a fully assembled bowl.

• Container 1: broth
• Container 2: cooked noodles (lightly oiled if desired)
• Container 3: sautéed mushrooms/tofu
• Small bag/container: herbs + sprouts + lime

At lunch: reheat broth until steaming, warm toppings quickly, then assemble. The payoff is huge: the noodles stay springy, herbs stay bright, and the bowl tastes freshly made.

What to Serve with Mushroom Pho

Mushroom pho is both comforting and bright, so the best sides are crisp, fresh, or lightly tangy. Think contrast rather than more heaviness.

Vegetarian sides that pair beautifully

• Fresh rolls (rice paper rolls) with herbs
• Quick pickled carrots/daikon for crunch and acidity
• A simple cucumber salad with lime and chili
• Crispy tofu bites or mushroom “satay” skewers (if you want more protein)

Drink ideas

• Hot jasmine tea or roasted barley tea
• Sparkling water with lime
• A lightly sweet iced tea (if the broth is spicy)

If food explorers are hosting, set up a “pho bar”: bowls, broth pot, noodle pot, and a big garnish platter. Mushroom pho becomes an experience.

Mushroom Pho FAQs (People Also Ask)

Is mushroom pho vegan?

Mushroom pho can be vegan, but it depends on the broth seasonings and table sauces. Traditional pho is usually not vegetarian because it’s commonly made with beef broth and often seasoned with fish sauce; vegan pho recipes replace those with plant-based depth builders like mushrooms, tamari/soy sauce, and sometimes kombu.

For a truly vegan bowl:

• Use vegetable stock and mushroom-based umami (dried shiitake).
• Skip fish sauce entirely.
• Choose vegan-friendly sauces (some hoisin and sriracha brands are vegan, but label checks matter).

A good vegan mushroom pho should still taste like pho because the identity comes from charred aromatics, whole spices, and fresh garnishes—not from meat.

What is phở chay?

Phở chay is the Vietnamese term commonly used for vegetarian pho. You’ll see it used in vegetarian and vegan pho recipes, including mushroom-and-tofu versions.

The important detail for food explorers: “phở chay” signals that the broth itself is built without meat. That’s different from ordering “pho without meat,” which (depending on where you are) might still mean a meat-based broth with toppings removed.

In practice, phở chay often features:

• Vegetable/mushroom broth
• Tofu or vegetables as toppings
• The same garnish ritual: herbs, lime, sprouts, chili

Can you make pho broth without fish sauce?

Yes. Many vegetarian and vegan pho recipes skip fish sauce and instead build savoriness with mushrooms and soy-based seasonings like tamari/soy sauce. Britannica notes fish sauce may be added to pho broth traditionally, but it’s not the only way to create depth.

Flavor-building substitutes

• Dried shiitake (plus soaking liquid)
• Kombu (optional, very effective)
• Tamari/soy sauce in small doses
• Browning mushrooms in oil for deeper flavor

The key is balance: pho broth should be savory, aromatic, and clean—not aggressively salty.

What mushrooms are best for pho?

For the most “pho-like” results, use dried shiitake for the broth and mixed fresh mushrooms for the bowl. This mirrors what multiple vegan pho approaches do: mushrooms create savory depth, while the spice-and-char framework keeps the broth recognizable.

Best picks

• Broth: dried shiitake (top choice)
• Bowl: fresh shiitake (chewy) + oyster (tender) + king oyster (meaty)

If a cook wants a single type, choose shiitake—fresh for toppings, dried for broth. It’s the most consistently “pho-friendly” mushroom in top recipes.

Can you freeze mushroom pho broth?

Yes—freezing mushroom pho broth is one of the best ways to make pho achievable on busy days. Several vegan pho recipes note that broth can be frozen for around up to 3 months.

Freezing rules

• Freeze broth only (no noodles).
• Cool properly, then portion.
• Reheat to a simmer before serving.

When it’s time to eat, cook noodles fresh, reheat mushrooms/tofu, and assemble. This keeps the bowl tasting “new,” not leftover.

How do you keep pho noodles from getting soggy?

The simplest answer: don’t store noodles in broth. Cook noodles separately and assemble bowls at serving time—this is explicitly recommended in vegan pho assembly guidance.

Best practices

• Cook noodles just to tender.
• Rinse briefly to stop cooking.
• Drain very well.
• Pour hot broth over noodles only when ready to eat.

For leftovers, store broth and noodles separately. This one habit preserves the “slurp” that makes pho satisfying.

Is mushroom pho gluten-free?

It can be, but it depends on the seasonings. Rice noodles are typically gluten-free, but soy sauce and hoisin sometimes contain wheat. Many vegan pho recipes use tamari (often gluten-free, but label checks matter) as a seasoning option.

To keep it gluten-free:

• Use certified gluten-free tamari.
• Check hoisin/sriracha labels (or skip them).
• Ensure broth base/stock has no gluten additives.

Conclusion: Make Mushroom Pho Your Signature Vegetarian Bowl

Mushroom pho is one of the most rewarding vegetarian pho variations because it keeps the soul of pho intact: a clear aromatic broth, rice noodles, and a bright garnish plate that turns every bite into a personal remix. The best bowls come from a simple formula: char + whole spices for pho aroma, dried mushrooms (and optional kombu) for depth, and fresh herbs + lime for lift.

For food explorers, the fun is in the choices—mixed mushrooms for texture, tofu for comfort, crispy toppings for crunch, or a spicy spin for winter nights. Start with the base method once, then experiment confidently. A single pot of broth can become multiple experiences, which is exactly what makes mushroom pho perfect for a series on popular vegetarian pho variations.

Read More:

Vegetarian Pho vs Traditional Pho: Key Differences You Should Know
Tofu Pho: A Light and Protein-Rich Vegetarian Pho
Is Pho Gluten Free? What You Need to Know Before Eating Pho