Pho Noodle Soup Recipe

Pho Noodle Soup Recipe

Ingredients (serving for two): 

  • Two 3-inch cinnamon sticks
  • 2 star anise
  • 2 teaspoons whole coriander seeds
  • ½ teaspoon whole cloves
  • ½ teaspoon of whole peppercorns 
  • 1 garlic clove, chopped 
  • 1 red onion, peeled and chopped
  • 3 scallions, thinly sliced
  • 3-inches of fresh ginger, peeled and sliced in half lengthwise
  • 5 cups of water (40 ounces)
  • 1 piece of dried kombu seaweed 
  • 1 tablespoon of gluten-free tamari or soy sauce
  • 1 tablespoon of mirin (sweet rice wine)
  • 6 ounces (one large handful) rice noodles
  • 1 tablespoon ghee or sesame oil
  • 5 ounces thinly sliced shiitake mushrooms (keep stems for future broth)
  • 2 baby bok choy, sliced, reserved to add just before serving
  • Salt to taste
  • Vegetable additions: fresh radishes, green beans, daikon, carrots and whatever else inspires you!
  • Sprigs of fresh basil or cilantro
  • Sprigs of fresh mint
  • Finely sliced spring onions
  • Wedges of lime


  1. Warm a medium soup pot or Dutch oven over medium heat. Add the cinnamon sticks, cloves, coriander, peppercorns and star anise and toast until fragrant, stirring occasionally, about 2 minutes. Add 1 tablespoon of sesame oil together with the onion, scallions, ginger, garlic to the mix and stir for another 2 minutes. Add the water, a strip of kombu, stems of shiitake, tamari or soy and mirin to the pot and bring the mixture to a boil, reduce the heat and allow the broth to gently simmer for 30 minutes giving time for the flavors to yield and blend.

  2. In the meantime prepare the shiitake mushrooms. Warm ghee or sesame oil in a medium skillet over medium heat and add the mushrooms with a dash of salt. Sautée until the mushrooms are tender and lightly browned, about 6 minutes. Set them aside.

  3. Prepare your rice noodles according to package directions. Set them aside.

  4. Once the broth is done cooking, strain out the onions, ginger and spices, the strip of kombu and mushroom stems. Add the broth back into the pot and cook the bok choy for about 6 minutes together with any other vegetables you’re adding until tender. Ladle the broth into bowls, add the cooked noodles and shiitake, decorate with fresh garnishes to your heart’s content and finish with adding a teaspoon of ghee with a good squeeze of lime. Serve with love and chopsticks.

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