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Noodle soup

Vegan Rice Noodle Soup Recipe

This vegan rice noodle soup is inspired by flavors of traditional phở thanks to cinnamon, clove, and star anise. You'll love this rich vegan soup recipe.
4.88 from 8 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Inactive Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: 4
Calories: 256kcal

Equipment

  • 2 Large pots
  • Small skillet
  • Sieve
  • Large bowl

Ingredients

Broth:

  • 1 tablespoon neutral oil
  • 1 shallot quartered
  • 1 head of garlic halved crosswise
  • 3" piece of ginger roughly chopped and smashed lightly with the back of your knife
  • .25 ounce lemongrass tough outer layers discarded and then lightly smashed with your knife
  • 6 scallions white parts only
  • 10 cups water
  • 2 cinnamon sticks
  • 1 teaspoon whole cloves
  • 5–6 star anise pods
  • 1 tablespoon black peppercorns
  • 1 tablespoon brown sugar
  • 1 tablespoon salt plus more if needed

Soup:

  • 2 tablespoons neutral oil divided
  • 12 ounces rice noodles medium width
  • 1 yellow onion peeled and sliced into half-moons
  • 12 ounces mushrooms shiitake, cremini, or a mix
  • 4 ounces blue oyster or maitake mushrooms torn
  • Salt

Garnishes:

  • 6 scallions greens only, minced
  • Thai basil
  • Sliced jalapeño
  • Cilantro or micro cilantro
  • Bean sprouts
  • Lime wedges

Instructions

Cook the broth aromatics:

  • Heat the oil in a large soup pot over high heat. Add the shallot, garlic, and ginger, cut side down and cook without moving for 3–4 minutes until the aromatics begin to char. Add the lemongrass and scallions and cook another minute or two.
  • Pour in the water and bring to a boil.

Toast the spices:

  • Place a small skillet on the stovetop over high heat. Add the cinnamon, cloves, star anise, and black peppercorns and cook, swirling the spices in the skillet for 1–2 minutes until very fragrant. Pour the hot spices directly into the boiling water and wipe out the skillet (you will need it for the mushrooms later on).

Simmer the broth:

  • Add the sugar and salt to the broth. Reduce the broth to low and simmer for 45 minutes.

Strain the broth:

  • After the broth has simmered, turn off the heat. Place a sieve over a large bowl and pour the broth into the sieve. Discard the solids. Wipe out the pot and return it to the stovetop.

Prepare the soup:

  • Heat 1 tablespoon neutral oil in the soup pot over medium-high heat. Add the sliced onion and cook for 6–7 minutes. Add the 12 ounces mushrooms and cook, stirring occasionally, for 12–15 minutes—season with salt to taste.
  • Pour in the reserved stock and bring it to a boil. Reduce heat to low and simmer as you finish the rest of the soup ingredients.

Cook the noodles:

  • Bring a large pot of water to a boil and cook the rice noodles according to package instructions. Drain, rinse and divide between four bowls.

Prepare the oyster mushrooms:

  • In the skillet used to toast the spices, heat another tablespoon of neutral oil. Add the mushrooms and cook without moving for 3–4 minutes or until golden brown. Flip and cook an additional 3–4 minutes. Season with salt and turn off the heat.

To serve:

  • Ladle the hot broth over the noodles in each bowl. Pile the crispy oyster mushrooms on top and garnish them with Thai basil, scallions, jalapeño, and any desired garnish. Enjoy!

Nutrition

Calories: 256kcal | Carbohydrates: 37g | Protein: 5g | Fat: 11g | Sodium: 1798mg | Fiber: 5g | Sugar: 7g | Vitamin C: 11mg
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