Wash and cut the vegetables into bite-sized pieces. Soak the oyster mushrooms in lightly salted water, rinse, and squeeze out excess water. Soak the wood ear mushrooms until they expand, rinse, and chop them.

Slice the tofu into thin pieces and fry until golden.

Stir-fry the mushrooms, tofu, and vegetables with 1 teaspoon vegetarian seasoning.

Add the pho noodles to the pan with 1 tablespoon soy sauce and a pinch of mushroom seasoning powder. Stir well to coat, then add the stir-fried vegetables and mix everything together. Cook over high heat for another 3 minutes. Add black pepper and cilantro for extra flavor.