top of page

Spicy Shiitake Pho


YIELD: 8 servings


INGREDIENTS:
  • 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

BROTH INGREDIENTS:

  • 4 whole cloves

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

GARNISHES:

  • 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

INSTRUCTIONS:

  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.




Recent Posts

See All

Commentaires


bottom of page