Shiitake mushrooms, a symbol of longevity have been utilised in Asia for thousands of years due to their health promoting properties, most notably immune and heart health! They are also a source of B Vitamins as well as Vitamin D, and most importantly are a great addition to soups, salads and stir fries.That’s why we have used them in our ‘quick’ pho recipe below.
A traditional pho, will cook for several hours. This is a vegetarian style, quick pho, which with the addition of cloves, star of anise and coriander seeds is still delish! Another option is making the stock before hand for a more intense richer and flavoursome stock, particularly if you are time poor.
SERVES: 6 (entree size)
- 8 cloves
- 3 whole star anise
- 2 tsp coriander seeds
- 6 cups vegetable stock (preferably homemade or store bought)
- 40 g ginger, finely sliced
- 25 g dried shiitake mushrooms
- 1 small brown onion, finely sliced
- 2 tbsp soy sauce
- 200 g carrots, julienned
- 200 g rice noodles, soaked in hot water for 10 minutes, drained
- 1 bag bean sprouts
- sliced red chilli
- fresh thai basil
- Toast the cloves, star anise and coriander seeds in a saucepan for a couple of minutes until aromatic.
- Add the stock, ginger, mushrooms, onion and soy sauce and bring to the boil. Reduce the heat to a steady simmer.
- Add the carrots, cover and simmer for approx 10 minutes or until tender.
- Divide the rice noodles between serving bowls and pour over the hot stock and veg.
- Serve with beans sprouts, chilli and thai basil.