Mushroom Pho

Serves Preparation Cooking Difficulty
4 15 min 15 min Easy
  • 450g Fantastic Hokkien Fresh Noodles
  • 300g hard tofu, diced
  • ½ white onion, peeled and sliced
  • ½ carrot, peeled and thinly sliced
  • 100g bean sprouts
  • ⅓ cup coriander leaves
  • 2 tbsp Thai basil leaves, torn
  • 4 lime wedges
  • 1.5 litres vegan beef style stock
  • 20g dried shitake mushrooms, sliced
  • 3cm piece ginger, bruised
  • 1 clove garlic, peeled and bruised
  • 1 red chilli, halved
  • 1 star anise
  • ¼ tsp white pepper
  • 2 tbsp vegan fish sauce
  • ¼ cup soy sauce
  • 2 tbsp lime juice
To serve
  • Hoisin sauce
  • Hot chilli sauce
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  1. Step 1

    Prepare the noodles according to pack instructions, drain and keep warm.

  2. Step 2

    For the broth, place all the ingredients together in a large saucepan. Bring to the boil and simmer for 10 minutes.

  3. Step 3

    Remove ginger, garlic, chilli and star anise. Add tofu, onion and carrot, simmer for 3 minutes or until carrot is tender.

  4. Step 4

    Divide noodles between four bowls. Ladle the tofu, vegetables and broth over the top and garnish with bean sprouts, coriander, basil and lime wedges.

  5. Step 5

    Serve with hoisin and hot chilli sauce.

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