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It’s all about the broth. The savory roasted mushrooms balanced with the sweet aroma of Sri Lanka and finished with fresh herbs is great with just a squeeze of fresh lime. Enjoy the soup on its own or in a big bowl with the classic rice noodles, beansprouts, etc.
In a heavy bottom pot, heat 2 tablespoons of oil over low heat and warm the Sri Lanka and black cardamom until fragrant.
Add the onion, celery, and shitake mushrooms, increase the heat to medium, and cook covered for 5-8 minutes. The vegetables should be softened and beginning to caramelize.
Add the tamari and water and bring to boil over high heat.
Reduce the heat to simmer for 30 minutes or until the broth is well flavored with mushrooms and vegetables. When ready, remove the two black cardamom pods. Season the broth with salt or more tamari to taste.
In a separate heavy bottom skillet, heat the remaining 2 tablespoons of oil over high heat.
Add the cremini mushrooms and leave to roast, without stirring, until the edges begin to turn brown (about 10 minutes).
Then add the remaining mushrooms and continue roasting until the mushrooms are nicely browned. Season with salt to taste.
To serve, prepare large bowls with portions of noodles, roasted mushrooms, and all of the remaining garnishes as preferred and enjoy the steaming bowls of noodles while they are hot.
Recipe Note
Recipe Notes
At Asian grocery stores, the rice noodles can be found fresh or dried. The type for pho will be labeled for pho but the flat type for pad thai will work for this soup too. In a more general type of grocery store, the dry version flat pad thai noodles are more common. In a pinch any rice noodles or vermicelli can be good – as long as the broth is good.
