VEGAN REISHI PHO

A grounding and soul-nourishing bowl that celebrates the ancient ritual of slow-simmered broths. This adaptogenic twist on traditional pho is crafted with a fragrant blend of toasted spices—star anise, clove, cardamom, and cinnamon—layered with charred onion and ginger for depth and warmth.

Infused with Reishi, traditionally revered as the “Mushroom of Immortality,” this soup supports immunity, emotional balance, and spiritual resilience.* Enjoyed with smooth rice noodles, bok choy, and savory toppings like teriyaki-glazed mushrooms, crispy tofu, and vibrant herbs, it is all at once soothing and awakening: perfect for the slow shift into Fall. 

RECIPE

Prep time: 1 hour
Category: savory, soup
Yield: 2
Recipe by: Katie Schlegel 

Ingredients

For the Broth:

• 1 large white onion, peeled and halved
  
• 3-inch piece fresh ginger, halved lengthwise
  
• 3 whole star anise
  
• 4 whole cloves
  
• 1 (3-inch) cinnamon stick
  
• 3 cardamom pods
  
• 1 Tbsp olive oil
  
• 1 Tbsp Reishi Powder
  
• 8 cups vegetable broth
  
• 1 Tbsp coconut sugar
  
• 2 tsp 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 (optional but recommended):

• Crispy fried tofu
  
• Teriyaki-glazed mushrooms
  
• Sliced bell peppers
  
• Fresh cilantro
  
• Lime wedges, jalapeños, green onions, or Thai basil if desired
  

Instructions:

1. 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).
   
   
2. 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.
   
   
3. 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.
   
   
4. Strain (Optional): For a smooth broth, strain out the solids using a fine mesh sieve. Return broth to the pot and keep warm.
   
   
5. Prepare the Noodles and Bok Choy: While the broth simmers, cook rice noodles according to package directions. In the last 2 minutes of cooking, add bok choy to blanch until tender-crisp. Drain and rinse under cool water to stop cooking.
   
   
6. 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.