SPICY SHIITAKE PHO - WHOLE Foods

SPICY SHIITAKE PHO

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.

Ingredients: 

• Broth
• 1 ounce dried shiitake mushrooms (about 2 cups)
• 2 medium white onions, diced
• 1 jalapeño pepper or Thai bird chile, seeded and chopped
• 8 cloves garlic
• 1-inch piece fresh ginger, peeled and sliced
• 2 cinnamon sticks
• 2 star anise pods
• 4 whole cloves
• 1/2 teaspoon fine sea salt
• 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

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 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.   

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: 

Per Serving: Serving size: about 1 cup, 100 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 150mg sodium, 23g carbohydrates, (2g dietary fiber, 1g sugar), 2g protein.