30-Minute Vegetarian Pho Soup

30-minute meal, anyone? Vegetarian Pho Soup with hoisin sautéed shiitake mushrooms is quick, easy, and Vietnamese.

30- Minute Vegetarian Pho Soup

So…this is awkward. Did you know you’re supposed to remove the stems from shiitake mushrooms prior to cooking the mushroom caps? Because shiitake mushroom stems are fibrous pieces of leather and they’re like eating a stetson?

Yeah, I was absent on shiitake day too.

The first time I made this pho, I pho-ed and photoed including the shiitake stems. Whilst eating the pho, did I stop to think, “wow, these stems are fibrous pieces of leather, and they’re like eating a stetson!”? No. Because I eat at such a rate and volume that chewing isn’t really something I do.

Nevertheless, I got a tap on the shoulder from Kiersten after all pho was faced and photoed, giving me the stem-ly reminder. What.would.I.do.without.her? I’d continually eat fibrous pieces of stetson-like leather, that’s what.

30- Minute Vegetarian Pho Soup

You don’t need to twist my arm to convince me to eat massive quantities of Vietnamese food, so after the stem-ly reminder, I happily pho-ed and photoed again. Sans stems. The leathery bits went into the rubbish bin.

Have you pho-ed before?  If the answer is no, I’m going to hop on my high horse and corral you into the pho corner until you pho.

Are you sick of the word, “pho” yet? Have you been pronouncing it, “phoh” this entire time in your head? Me too. But it should be “fuh,” so you may want to go back and re-read this whole post using the correct pronunciation in order to be culturally mindful. Just pho for thought.

30-Minute Vegetarian Pho Soup will wriggle its way into your heart and home. You can make it after work in a split second. And if you’ve never sautéed stem-less shiitakes in hoisin sauce, you had better do so, or else: corral.

Get your pho while the gettin’s good! Take a cruise over to Oh My Veggies to get my recipe for 30-Minute Vegetarian Pho Soup!


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      1. Diem

        Use the stems to add depth of flavors in your broth. My mom also uses whole carrots, daikon radish whole onion with skin on, cinnamon stick and star anise pods yo make the broth more flavorful.

  1. Isadora

    I love that you ate the stems even though they were like leather! You are a true food lover! I have to admit that I’ve never pho-ed before, but it has been on my list of things to do for a while, so I will pho sure have to try it soon! 🙂

    1. Julia Post author

      Yup, there’s no stopping me when it comes to food, leather stem or not 😉 I admit, the shiitakes are way better when stemless. Let me know if you try the recipe!

  2. Julie

    Fuh??? Uh, no. I like Foh. Fuh foh fee fum. I smell…oh, never mind. That was not going to be appropriate for a food blog. But it had to do with eating fiber like shiitake stems. 😀

    1. Julia Post author

      Bahahaha! You know you can say anything you want on my food blog any ol’ time 😉 Pho jokes are phun 😉

  3. Allison @ Clean Wellness

    I am a sucker for a punny recipe post. I love this! And I had NO idea about the mushroom stems hehe. Also, every time I eat pho I never think I’m going to finish it all -and then I do! It’s just so darn good. I’ll have to try this recipe out to make it at home 🙂

    1. Julia Post author

      Thanks, my dear!! I love how easy and flavorful this pho is. It makes you feel like you’re eating authentic Vietnamese takeout and it’s perfect to share with friends and family. No one has to know it only takes 30 minutes…shhhhh! 😉

    1. Julia Post author

      I love adding sliced beef into pho too, but the shiitakes in this recipe are so good that they’re all you really need for a tasty meal. Hope you try the recipe – no shame in adding some animal protein to make it more filling! 🙂

  4. Joanne

    I had no idea about shiitake stems! This may or may not explain why I’ve previously believed I didn’t like them. Hmm. Thankfully I have you and Kiersten in my life!

  5. Kelsey M

    I’ve never tried making my own pho before but this looks great! I actually hold onto the shiitake stems and use them to make mushroom/veggie broths etc. They also work well in slow cooked stews because they take so long too cook but when you get them tender they are a flavor powerhouse!

  6. Heather

    Ha! I actually had no clue that you were supposed to destem those mushrooms 🙂 I would be all eating leather without your guidance! Looking forward to trying my own pho.

  7. Manessa

    Is there anything I could use in place of hoisin sauce? My daughter is allergic to soy. The recipe sounds yummy and I would love to give it a try!

    1. Julia Post author

      Hmmm…I’ve never checked for a soy-free replacement for hoisin. Maybe mix up some coconut liquid aminos with a little bit of sugar and some spices? So long as you give those shiitakes some flavor, I’d say you’d be good to go. You could even use just butter or olive oil and garlic. Hope that helps, and hope you enjoy!

  8. Pingback: do-not-touch-my-food: Vegetarian Pho-美图控

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