Healthy Homemade Vietnamese Vegan Reishi Pho
This Vegan Reishi Pho is aromatic, nourishing, and full of flavor. It's perfect for cozy dinners or meal prep. Rich, flavorful broth is infused with charred aromatics, whole spices, and adaptogenic Reishi powder, poured over tender rice noodles and fresh bok choy, then topped with crispy tofu, teriyaki mushrooms, fresh herbs, and vibrant veggies—vegan, gluten-free, refined sugar-free, nut-free, and made with wholesome, plant-based, immune-boosting ingredients.
Equipment
- 1 tofu press optional
Ingredients
For the Broth:
- 1 large onion peeled and halved
- 3- inch piece fresh ginger halved lengthwise
- 3 star anise
- 4 whole cloves
- 1 3-inch cinnamon stick
- 3 cardamom pods
- 1 tablespoon olive oil
- 1 tablespoon Anima Mundi Reishi Powder use code: "NATURALVEGAN" at checkout for 15% off!
- 8 cups vegetable broth
- 1 tablespoon coconut sugar
- 2 teaspoons low-sodium soy sauce or tamari
- Fine sea salt to taste
For the Bowl:
- 7 ounces thin rice noodles
- 2 heads baby bok choy halved
Toppings
- Crispy fried tofu
- Teriyaki-glazed mushrooms
- Sliced bell peppers
- Fresh cilantro
- Lime wedges
- jalapeños, green onions, or Thai basil if desired
Instructions
Instructions
Char the Aromatics:
- In a large dry pot or Dutch oven, sear the onion and ginger cut side down over medium heat until lightly charred (about 4–5 minutes).
Toast the Spices:
- Add the star anise, cloves, cinnamon stick, and cardamom pods. Toast with the onion and ginger for 1–2 minutes until fragrant.
Build the Broth:
- Add olive oil and stir briefly, then pour in the vegetable broth. Stir in the Reishi powder, coconut sugar, soy sauce (or tamari), and a pinch of salt. Bring everything to a boil, then reduce heat and simmer uncovered for 30–40 minutes to develop deep flavor.
Strain (Optional):
- For a smooth broth, strain out the solids using a fine mesh sieve. Return broth to the pot and keep warm.
Prepare the Noodles and Bok Choy:
- While the broth simmers, cook rice noodles according to package directions (in the broth). In the last 2 minutes of cooking, add bok choy to blanch until tender-crisp. Drain and rinse under cool water to stop cooking.
Assemble the Bowls:
- Divide cooked noodles and bok choy into serving bowls. Ladle hot broth over the top. Add desired toppings like tofu, teriyaki mushrooms, bell peppers, and herbs.
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