So here’s the story, I’m feeling under the weather and thought what better way to feel a little like myself then make a nice big hug in a bowl.
I had told my friends I was going to be making Pho, it then dawned upon me that I actually hadn’t ever eaten Pho before, so was unsure about the taste. Therefore going with the flow seemed like the best option. The result. Rice Noodles with Shrooms (i would like a proper name for this, any suggestions are welcome!)
*Update, I have a new name for the recipe, it is now called ‘Shrooup’ (Shroomy Soup) a big Thank You going out to my close friend Sukh for the name!

The What:

  • 1 Tbsp Sesame Oil
  • 2 Garlic Cloves
  • Ginger
  • Half a Red Chilli sliced
  • 6 Chestnut/Shiitake Mushrooms sliced (use any type of meaty Mushrooms)
  • Salt To Taste
  • Splash of Water
  • 1/2 Tbsp Light Brown Sugar
  • 2 Tbsp Dark Soy Sauce
  • 4 Cups Water (you can use Veg Broth)
  • 1 Star Anise
  • 1 Tbsp Light Soy Sauce (optional)
  • 1 Tbsp Lime Juice
  • 220g Rice Noodles
  • 1 Bulb Pak Choi (optional)

Flavour Boosters

  • Fennel Seeds
  • Choice of your Veggies (Sweetcorn, Broccoli, Spinach, Peas, Beansprouts, Sugar-snap Peas)
  • Mushroom Powder (to have an Umami taste is key)

The How:

  • Heat a Pan and add the Sesame Oil.
  • Add in the Garlic,Ginger, Red Chilli.
  • Fry them off until Garlic starts to turn a little brown.
  • Add in the sliced Mushrooms and a pinch of Salt.
  • Add in splash of Water just to encourage the Mushrooms to release their own juices.
  • On a high heat burn Water.
  • Then add the Sugar, Dark Soy Sauce, saute everything for about 20-30 seconds.
  • Add the Water & Star Anise and turn the flame down to low.
  • Season with Salt, Pepper & Lime Juice.
  • Give everything a mix and a taste.
  • (I found it to be a little weak so I added Light Soy Sauce & more Red Chillies)
  • Close the lid and let the broth simmer for half an hour.
  • After half an hour, taste everything and add in the Noodles & Pak Choi and close the lid.
  • Let everything simmer for another 5-10 minutes.

Ready to Eat, Share and Enjoy.

Garnish with Fresh Coriander, Mint or Red Chillies.

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