Create a bold, flavorful broth with dried mushrooms, aromatics and spices for the base of this nontraditional spin on pho, the Vietnamese noodle soup. For a more substantial meal, top with cubed silken tofu, too.
Special Diets:
Ingredients
Method
Soak dried shiitake mushrooms in 8 cups warm water for 20 minutes.
Heat a stockpot over medium heat.
Place onions in the pot and cook, stirring as needed, until 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 until flavorful, about 25 minutes.
Strain into a clean pot and discard solids.
Keep broth warm over low heat.
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.
Nutritional Info
Serving Size
about 1 cup
Calories
100
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.