Mushroom Pho

Author

Lior Lev Sercarz

Servings

4-6

Category

Soup

Ingredients

• 4 Tbsp vegetable oil, divided
• 2 Tbsp Sri Lanka blend
• 2 pods Black Cardamom
• 1 onion, sliced thinly
• 2 stalks celery, slice thinly
• 1 cup sliced shitake mushroom, about ¼” thick
• 3 Tbsp gluten free tamari
• 10 cups water (or vegetable, chicken, or turkey stock)
• 10oz package cremini mushrooms, cleaned and cut in half
• 12oz package mixed sliced mushrooms (you can purchase a mixture or make your own 2 cup mixture)
• Fine sea salt to taste
• Rice noodles, prepared per package directions (see notes below on recommended types)
• Mint leaves
• Fresh cilantro
• Basil leaves (Thai basil if you can find it)
• Bean sprouts
• Lime wedges
• Jalapeno slices for added chili spiciness
• fried shallot (see Recipe Notes below)

Directions

1. In a heavy bottom pot, heat 2 tablespoons of oil over low heat and warm the Sri Lanka and black cardamom until fragrant.
2. 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.
3. Add the tamari and water and bring to boil over high heat.
4. 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.
5. In a separate heavy bottom skillet, heat the remaining 2 tablespoons of oil over high heat.
6. Add the cremini mushrooms and leave to roast, without stirring, until the edges begin to turn brown (about 10 minutes).
7. Then add the remaining mushrooms and continue roasting until the mushrooms are nicely browned. Season with salt to taste.
8. 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.