Mushroom Pho

Ingredients - Serves 4

• Lime wedges - 4
• Fresh basil leaves - 1/2 cup
• Bean sprouts - 1 cup
• Mushrooms - 2 cups, sliced
• Rice noodles - 8 ounces
• Soy sauce - 2 tablespoons
• Vegetable broth - 8 cups
• Cinnamon stick - 1
• Star anise - 2 pieces
• Ginger - 1 piece, 2 inches long, peeled and sliced
• Garlic - 4 cloves, minced
• Onions - 2, thinly sliced
• Vegetable oil - 2 tablespoons

Let's Get Started

1. Heat the oil in a large pot over medium heat. Add the onions, garlic, ginger, star anise, and cinnamon stick and cook until the onions are soft, about 5 minutes.
2. Add the vegetable broth and soy sauce and bring to a boil. Reduce the heat and simmer for 30 minutes.
3. While the broth is simmering, prepare the rice noodles according to the package instructions.
4. Strain the broth and return it to the pot. Add the mushrooms and cook until they are tender, about 5 minutes.
5. Divide the noodles among 4 bowls. Ladle the broth and mushrooms over the noodles.
6. Top each bowl with bean sprouts, basil leaves, and a lime wedge. Serve hot.

Dietary Info

• Dish Type: Soup
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Calories: 250
• Fat: 5g
• Carbs: 35g
• Protein: 10g
• Sodium: 1500mg
• Sugar: 5g