Easy Vegan Pho with Mushrooms and Marmite Broth
This streamlined vegan pho delivers authentic umami depth without hours of simmering. Marmite and soy sauce create a rich, savory broth that rivals traditional beef or chicken versions, while caramelized mushrooms and leeks add natural sweetness and body. Soft rice noodles absorb the hot broth, contrasting with fresh mint, crisp chilli, and crunchy peanuts for texture and brightness. Perfect for weeknight dinners when you want restaurant-quality results in under 30 minutes. This version strips away complexity without sacrificing flavor, making it accessible for beginners while impressing experienced cooks. Serve hot as a comforting lunch or light dinner, ideal for meal prep since components hold separately. The interplay of salty-savory broth, herbaceous mint, and spicy sriracha delivers the meditative quality pho lovers crave.
Ingredients
- ½ cups rice noodles
- 1 tsp Marmitesoy sauce paste or miso paste1:1umamiveganadds glutenadds soy
deepens savory notes
- 1 tsp vegetable oil
- 1 ¾ oz chestnut mushrooms, slicedshiitake or oyster1:1vegetarianvegan
boosts umami depth
- 1 leek, sliced
- 2 tbsp soy sauce
- 1 red chilli, sliced, deseeded optional
- ½ bunch mint, leaves picked, stalks discarded
- 1 handful salted peanutscashews or sesame seedsequal weightvegetarianveganpeanuts-freeadds tree_nuts
adds crunch, different texture
Full guide → - sriracha(optional)
Instructions
- 1
Tip noodles into a bowl, cover with boiling water, and let stand for 10 minutes. Drain and rinse in cold water, then set aside.
- 2
In a jug, mix Marmite with 500ml boiling water and set aside.
- 3
Heat oil in a saucepan, add mushrooms and leek, and cook until softened and beginning to colour, about 10-15 minutes.
- 4
Add soy sauce and the Marmite mixture to the pan and stir. Bring to the boil and cook for 5 minutes.
- 5
Divide noodles between two bowls and ladle hot broth over them.
- 6
Top with chilli slices, mint leaves, and peanuts. Serve with sriracha on the side.
Tips
Caramelize mushrooms and leeks slowly over medium heat for 10-15 minutes without rushing. This develops fond on the pan bottom, which deepens broth flavor when deglazed with the Marmite mixture.
Rinse cooked noodles in cold water to stop them sticking and to remove starch, ensuring each strand remains separate when plated and absorbs broth evenly.
Assemble bowls just before serving. Separate components (hot broth, soft noodles, fresh herbs, peanuts) keep independently for 2-3 hours, allowing customized assembly per diner preference.
Good to Know
Broth keeps 3-4 days refrigerated in an airtight container. Cooked noodles soften quickly; store separately and combine when serving. Peanuts and mint stay fresh at room temperature in sealed containers.
Make broth up to 2 days ahead. Soak noodles up to 4 hours before serving (store in damp paper towel). Slice vegetables and pick mint leaves up to 8 hours ahead; store covered separately.
Ladle into deep bowls with hot broth. Serve immediately with sriracha, lime wedges, and extra fresh herbs on the side for customization.
Common Mistakes
Do not skip the cold water rinse after cooking noodles to avoid them clumping together in the bowl.
Do not rush the mushroom-leek sauté to avoid a thin, one-dimensional broth lacking caramelized depth.
Substitutions
deepens savory notes
boosts umami depth
adds crunch, different texture
Full guide →FAQ
Can I make this pho without Marmite?
Yes. Use miso paste (1 teaspoon) or soy sauce paste mixed with a pinch of instant vegetable stock powder. Both deliver similar umami depth. Tamari or mushroom bouillon also work. Adjust to taste, as intensity varies by brand.
Can I freeze vegan pho broth?
Yes. Cool broth completely, pour into freezer bags or containers, and freeze up to 3 months. Thaw overnight in the fridge or reheat gently on the stovetop. Noodles become mushy if frozen in broth, so freeze broth separately.
What vegetables can I add to bulk up this pho?
Add bok choy, thinly sliced carrots, or snap peas during the final 3-5 minutes of simmering. Spinach wilts in from residual heat when ladled. Avoid dense vegetables needing extended cooking, as they'll overcook before mushrooms soften.