Mushroom Pho

Serves 1
Total Time
30 Minutes
40g of close cup mushrooms, stalk removed.
50g of noodles, cooked
1 bok choy, cut in half
2 spring onions, finely chopped
2 spring onions, finely chopped
20g of green beans, cut in half
10g of basil leaves
3 shallots, finely sliced
1tbsp of sunflower oil
Stalks from mushrooms
1 star anise
½ a cinnamon stick
1 lemon grass stalk, crushed
20g of ginger
2 garlic cloves
3 shallot
10g of basil stalks
1.5ltr of vegetable stock (made from concentrate)
2 tbsp of soy sauce
1 tbsp of rice wine vinegar
Step 1

Firstly, make the broth. In a large saucepan add the vegetable stock, mushroom stalks, lemon grass, ginger, basil stalks, star anise and cinnamon. Bring to a simmer.

Step 2

Cook the shallot and garlic in a dry pan until nicely charred, add to the stock. Leave to simmer for about 15 minutes. Strain to leave just the liquid, season with soy sauce and rice wine vinegar and leave to one side.

Step 3

Whilst the stock is simmering. Cook the finely sliced shallots in the sunflower oil until crispy, drain onto kitchen roll.

Step 4

Place a pan of water onto boil. Cook the green beans for five minutes, add the mushrooms and bok choy , cook for one minute and drain.

Step 5

Divide the mushrooms, green beans, bok choy and noodles between bowls. Pour in the broth and top with spring onions, chilli and basil leaves. Serve the crispy shallots on the side.

Recipe courtesy of Just Add Mushrooms

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