Mushroom Pho

Ingredients

  • 2 cups chopped fresh or dry FUNJ mushrooms (any variety)

  • Protein of your choice

  • 1 onion, chopped

  • 1 knob ginger, peeled and minced

  • 3 clove garlic, minced

  • 2 tbsp soy sauce

  • 1 cinnamon sticks

  • 3 whole cloves

  • 3 star anise

  • 4 cups vegetable broth

  • 4 cups water

  • Salt

  • 1 tbsp oil

  • 5 oz rice noodles

  • Mung bean sprouts (optional)

  • Fresh basil or Thai basil (optional)

  • Fresh cilantro (optional)

  • Sliced jalapeño (optional)

  • Sliced lime (optional)

NOTE: Other veggies can be added if you’d like! This recipe is based on traditional phở, but as you can see in the photo above, we love throwing in whatever veggies we have if want a heartier twist on the recipe.

Directions

  1. Lightly toast whole cinnamon, cloves, and anise in a dry pan over medium heat for 3 minutes.

  2. Put toasted whole spices into large pot, then add broth, water, dry or fresh mushrooms, onion, ginger, garlic, and soy sauce. Raise to a boil, then reduce to a simmer for 30 minutes.

  3. Fry your protein of choice (we use tofu)

  4. Prepare your rice noodles using the package instructions.

  5. You can strain the broth or keep the vegetables in there if you’d like. Pour into a bowl, add your rice noodles, and add your protein. Add extra soy sauce if you’d like.

  6. Add any optional garnishes you’d like and enjoy!