Vegan Pho with shiitake mushroom stock.
Homemade pho is no joke. This dish is a winter hero. The stock is so intense and rich you are going to want to drink it all! With a little salt and a lot of love, this dish from Bosh book of vegan recipes is the best thing out there when it comes to soups.
- 2 onions
- 4 garlic cloves
- 15cm of ginger
- 3 fresh red chillies
- 16 shiitake mushrooms
- 6 tbs of sesame oil
- 150ml of organic orange juice
- 2tbs of tamarind paste
- 4-star anise
- 2 cinnamon sticks
- 3 litres of water
- 100ml of soy or tamari sauce
- 100ml of maple syrup
- 10 button mushrooms
- 300gr flat rice noodles
- 4 spring onions
- 2 handfuls fresh coriander
- 2 handfuls fresh mint
- 150gr of beansprouts
- 200g pak choi
- sriracha and soy sauce, to serve
Peel and coarsely chop the onions and garlic, peel the ginger and chop, rip the stem from one of the chillies, removing seeds. Trim and slice 6 shiitake mushrooms.
Heat 3 tablespoons of sesame oil and add chopped onion, garlic, chilli, ginger and the sliced mushrooms. Cook for 10-15 minutes, stirring until everything has softened.
Add the orange juice, tamarind paste, star anise and cinnamon, continue to stir for 3 minutes. Add water, soy or tamari and maple syrup.
Turn up the heat and bring to boil, then turn it down again and simmer for 10 minutes until reduced. Strain the liquid into a large bowl. Rinse the pan to reuse
Put the pan on high heat add the other 3 remaining tablespoons of sesame oil, while the oil is warming, trim the remaining 10 shiitake and the button mushrooms and add them to the pan. Fry for a couple of minutes until very slightly brown. Pour all the pho liquid back into the pan. Add the rice noodle and cook for about 3-4 minutes.
Finely slice the spring onions and put them in a small pile on a larger plate. Pich the leaves from the coriander and mint and put them on the plate. Trim and finely slice the remaining chillies and put them on a plate along with the beansprouts
Trim and quarter the pak choi and add it to the soup. Thake the whole pan to the table along with the plate, with a ladle for people to serve themselves and chopsticks for them to add their own fresh herbs, vegetables and chillies. Serve with soy sauce and sriracha on the side. Best eaten as soon as it is ready!
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