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 50 min ,serves 2-3.

Instructions

1. Heat a large pot over medium heat and add the cinnamon, star anise and cloves. Dry fry for 3 minutes, until fragrant
2. Add the onion, garlic and ginger and dry fry for another 2 minutes until lightly charred
3. 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
4. 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
5. Set mushrooms aside and cook noodles according to packet instructions
6. 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
7. 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
8. 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!