Shiitake Bone Broth Pho (GF, Vg option)
Ingredients
- 2 whole cinnamon sticks
- 2 star anise
- 6 whole cloves
- 1 onion, peeled and chopped into quarters
- 3 cloves garlic, peeled and smashed
- 5cm knob ginger, sliced lengthways into 2 pieces
- 1 Tbsp coconut or olive oil
- 100g shiitake mushrooms, sliced thinly
- Pinch salt
- 3 small bunches baby bok choy (or sub spinach or kale)
- 2 cups bone broth (or vegetable stock)
- 4 cups water
- 1 Tbsp fish sauce (or tamari for vegetarian option)
- 2 cups fresh basil leaves, torn
- 1 packet rice noodles
- To top: Lime wedges, chopped green onions, fresh basil leaves
Takes ,serves 2-3.
Instructions
- Heat a large pot over medium heat and add the cinnamon, star anise and cloves. Dry fry for 3 minutes, until fragrant
- Add the onion, garlic and ginger and dry fry for another 2 minutes until lightly charred
- Add bone broth (or veg stock), water and fish sauce (or tamari) and bring to a boil, then reduce to a simmer and leave lightly simmering for 30 minutes to allow all of the flavours to infuse
- Meanwhile, heat a small fry pan over medium heat and add the oil. Add shiitake mushrooms and salt and stir fry for around 5 minutes until the mushrooms are golden brown
- Set mushrooms aside and cook noodles according to packet instructions
- When the broth is ready, use a slotted spoon or colander to strain the pieces from the soup so that you are just left with the liquid
- Add the bok choy and 1 cup of fresh basil leaves to the broth. Place a lid over the broth and allow the greens to steam for 5 minutes while you prepare the bowls
- Divide the noodles and mushrooms between 2-3 bowls. Ladle the broth and greens over the noodles and top with a squeeze of lime, chopped green onions and fresh basil leaves. If you like it spicy, add a sprinkle of dried chilli flakes. Enjoy your nourishing, immune boosting soup!