| Prep Time | 40 minutes |
| Cook Time | 3 hours |
| Passive Time | 2 hours |
| Servings |
bowls
|
Ingredients
For the soup
- yellow onion large
- 1 ginger one 4-inch piece
- 8 shiitake mushrooms stems only
- 4 stems basil
- 4 stems mint
- 4 cloves garlic
- 2 cinnamon sticks
- 2 star anise
- 3 whole cloves
- 1 tsp whole coriander seeds
- 1/2 tsp fennel seed
- 1 sheet nori
- 2 tbsp soy sauce
- 4 c vegetable stock
- 2 c water
- 12 oz flat rice noodles
Toppings
- 1 bunch cilantro
- 1 bunch mint
- 1 bunch basil
- 1 lime quartered
- 2 c shiitake mushrooms
- 1 red chile pepper small
- 1/2 c green onion sliced
- 1 c bean sprouts
Ingredients
For the soup
Toppings
|
|
Instructions
- Turn on the oven's broiler to high and place an oven rack to the top setting.
- Prepare the vegetables for roasting: Quarter the onion, slice the ginger into 1/2-inch slices, and peel the garlic.
- Place the onion, ginger, garlic, and shiitake stems onto a sheet tray and cook under the broiler until charred, about 5-7 minutes.
- In a large soup pot or dutch oven, over medium heat, toast the dried spices: cinnamon, clove, coriander, star anise, and fennel seed, stirring frequently. Toast for 1-2 minutes until fragrant, then add the roasted vegetables and cook 1 additional minute.
- Add the vegetable stock, water, soy sauce, herb stems, and nori, and bring to a boil. Reduce heat to low, cover, and let simmer for at least 2 hours, but ideally up to 3. If liquid reduces or evaporates too much, add additional vegetable stock or water 1/2 cup at a time.
- (Optional) If you prefer your mushrooms sauteed, heat a skillet to medium-high heat and brown mushrooms in a small amount of oil or butter for about 4 minutes, or until golden brown and just softened.
- Just before you're ready to serve, prepare the rice noodles according to package directions.
- Strain the broth to remove all vegetables and spices.
- Assemble bowls by placing noodles in the bowl, covering with broth, and garnishing with desired toppings.
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