30-minute easy vegan pho recipe! This quick Vietnamese noodle soup has a flavorful broth and is the perfect vegetarian one-pot meal for busy weeknights.
Heat the olive oil in a large stockpot over medium heat. Add the onion, mushrooms, scallion whites, Chinese five-spice powder, red pepper flakes, ginger paste, salt and pepper. Cook for 4-5 minutes, until the mushrooms begin to soften.
Add the vegetable broth and bring to a boil. Add the rice noodles and simmer for 5 minutes.
Top with the sprouts, red chili pepper and cilantro (if using). Garnish with the reserved scallion greens and serve with hot sauce.