Spicy Shiitake Pho
Serves 8
Time 55 min
Create a bold, flavorful broth with dried mushrooms, aromatics and spices for the base of this nontraditional spin on pho, the Vietnamese noodle soup. For a more substantial meal, top with cubed silken tofu, too.
Special Diets:
Ingredients
- Broth
- 1 ounce dried shiitake mushrooms (about 2 cups)
- 2 medium white onions, diced
- 1 jalapeño pepper or Thai bird Chile, seeded and chopped
- 8 cloves garlic
- 1-inch piece fresh ginger, sliced
- 2 cinnamon sticks
- 2 star anise pods
- 4 whole cloves
- 1/2 teaspoon fine sea salt
- 1 (8.0-ounce) package brown rice noodles or soba noodles
- Garnishes
- 6 green onions, thinly sliced
- 2 ounces cremini mushrooms, thinly sliced
- 2 cups bean sprouts
- 1 lime, cut into wedges
- 1 jalapeño pepper, sliced
- Fresh cilantro, basil and/or mint leaves
Method
Soak dried shiitake mushrooms in 8 cups warm water for 20 minutes.
Heat a stockpot over medium heat.
Place onions in the pot and cook, stirring as needed, until browned, about 5 minutes.
Add mushrooms and their soaking liquid, jalapeño, garlic, ginger, cinnamon, anise, cloves and salt.
Bring to a boil, then lower heat to medium-low, cover and simmer until flavorful, about 25 minutes.
Strain into a clean pot and discard solids.
Keep broth warm over low heat.
While broth is simmering, cook noodles according to package instructions.
Arrange garnishes on a large platter or divide between individual plates.
Portion noodles in large bowls and ladle broth over the top.
Add garnishes to taste and serve.
Nutritional Info:
Per serving: about 1 cup, 100 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 150mg sodium, 23g carbohydrates (2g dietary fiber, 1g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- Broth
- 1 ounce dried shiitake mushrooms (about 2 cups)
- 2 medium white onions, diced
- 1 jalapeño pepper or Thai bird Chile, seeded and chopped
- 8 cloves garlic
- 1-inch piece fresh ginger, sliced
- 2 cinnamon sticks
- 2 star anise pods
- 4 whole cloves
- 1/2 teaspoon fine sea salt
- 1 (8.0-ounce) package brown rice noodles or soba noodles
- Garnishes
- 6 green onions, thinly sliced
- 2 ounces cremini mushrooms, thinly sliced
- 2 cups bean sprouts
- 1 lime, cut into wedges
- 1 jalapeño pepper, sliced
- Fresh cilantro, basil and/or mint leaves