Ingredients

The following ingredients have 8 Servings
  • <strong>Broth</strong>
  • 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, sliced
  • 2 cinnamon sticks
  • 2 star anise pods
  • 4 whole cloves
  • 1/2 teaspoon fine sea salt
  • 1 (8.0-ounce) package brown rice noodles or soba noodles
  • <strong>Garnishes</strong>
  • 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

Instruction

  • Soak dried shiitake mushrooms in 8 cups warm water for 20 minutes.
  • Heat a stockpot over medium heat.&nbsp;
  • Place onions in the pot and cook, stirring as needed, until browned, about 5 minutes.&nbsp;
  • Add mushrooms and their soaking liquid, jalape&ntilde;o, garlic, ginger, cinnamon, anise, cloves and salt.&nbsp;
  • Bring to a boil, then lower heat to medium-low, cover and simmer until flavorful, about 25 minutes.&nbsp;
  • Strain into a clean pot and discard solids.&nbsp;
  • Keep broth warm over low heat.&nbsp;
  • While broth is simmering, cook noodles according to package instructions.&nbsp;
  • Arrange garnishes on a large platter or divide between individual plates.&nbsp;
  • Portion noodles in large bowls and ladle broth over the top.&nbsp;
  • Add garnishes to taste and serve.