Mushroom Broth Pho

Broths are typically made with the bones of beef, chicken, or fish, and are said to be the elixir of life. Bone broths are beneficial to the healing and repairing of damage throughout the entire body. The benefits of consuming broth daily include: boosting your immune system, promoting healthy intestinal health and fighting infection and inflammation (think healthy joints and a healthy autoimmune system). Drinking 1 cup of homemade broth a day provides essential minerals like calcium and magnesium, which help the support and maintenance of your bones, as well as provide amino acids such as glycine, proline, and arginine (which all have anti-inflammatory effects). Check out my super simple recipe on how to make bone broth here.

I decided, however, to tackle a vegan version of bone broth — mushroom broth. This version uses a variety of mushrooms including shiitake, portobello, and enoki mushrooms. The more variety, the better! This broth is an excellent source of antioxidants and minerals like selenium, riboflavin, and niacin. All of these help oxidize free radicals and counteract their damaging effect on the body. The kombu (or kelp) helps to boost skin health and brain function.

You can enjoy this soup hot or cold! Remove the chilies if serving to children.


1 tsp olive oil

2 shallots, chopped

2 tablespoons grated ginger

2 cloves of garlic, minced

1 small red chilli, diced

1 pint fresh shiitake mushrooms (dried are fine as well)

1 pint portobello mushrooms,

1 pint enoki mushrooms

2 cups vegetable stock

2 cups filtered water

2 sheets of dried kombu

1/2 teaspoon cinnamon


egg, boiled and halved

baby bok choy, halved

green scallions, sliced

kelp noodles


Heat oil in a large pot over low heat. Add shallot, ginger, garlic, and chilli until soft, approximately 5 minutes.

Add the shiitake and portobello mushrooms, vegetable stock, water, kombu, and cinnamon, and bring to a boil.

Reduce heat and simmer for 20 minutes. Remove from heat and let cool for 15 minutes.

Strain the stock through a fine sieve, removing the kombu and mushrooms. Slice both into strips and add back into the broth.

Add kelp noodles and baby bok choy and cook on low for 5-10 minutes. Add enoki mushrooms and green scallions and serve!

Becky Bayda
Becky is completing her education towards Holistic Nutrition and is focusing her research on mental health and sports. She uses her blog to help share her vision and knowledge, which focuses on restoring balance and empowering people through wholesome living.