Vegan Pho

Serves: 4 
For Mushrooms:
Oyster mushrooms200 g2 boxes
Soy sauce2 tbsp
Vinegar2 tbsp
Maple syrup1 tbsp
Smoked paprika1 tsp
For Pho:
Pho base6 tsp
Water8 cups
Rice noodles10 - 12 oz
Onion1 largejulienne
Ginger1 inch pieceminced
Carrot1 largechopped
Bean sproutsbunch
Green onionbunchchopped
  • Mix all sauce ingredients with 1 tbsp water and marinate mushrooms for 15 minutes
  • Bring water to boil and add pho soup powder, stir well
  • Add onion, ginger, carrots and noodles and stir until cooked
  • Meanwhile saute mushrooms in little oil until almost burnt
  • Pour remaining sauce in pan and toss until all liquid disappears
  • Ladle pho into bowls and top with mushrooms, bean sprouts, green onion and cilantro