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Spicy Shiitake Pho

YIELD: 8 servings

  • 2 star anise pods

  • 1 ounce dried shiitake mushrooms (about 2 cups)

  • 1 -inch piece fresh ginger, peeled and sliced

  • 2 medium white onions, diced

  • 1/2 teaspoon fine sea salt

  • 1 jalapeño pepper or Thai bird chile, seeded and chopped

  • 2 cinnamon sticks

  • 8 cloves garlic


  • 4 whole cloves

  • 1 (8-ounce) package brown rice noodles or soba noodles


  • 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


  1. Soak dried shiitake mushrooms in 8 cups warm water for 20 minutes.

  2. Heat a stockpot over medium heat. Place onions in the pot and cook, stirring as needed, until deeply 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 for about 25 minutes. Taste and adjust seasoning if needed. Strain into a clean pot and discard solids. Keep broth warm over low heat.

  3. 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.

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