Vegetarian Shiitake Pho

Hey guys!

aniseedchiliToday I am writing to you from an alcohol induced comatose state. I awoke lying in a V-shape across a 2 seater sofa, with a jack russell trying to lick my face. Obviously a good night :/

Anyhow on to the recipe, it is essentially the same as the beef pho recipe but I substituted shiitake mushrooms for beef and a mixture of soy sauce and hoisin for the beef stock.

 


Vegetable Pho Stock 

  • 1.5ltrs Water
  • 2 Medium Onions – roughly sliced
  • 4 Cloves of Garlic
  • 3 Inches of Ginger – roughly chopped
  • 1 Large Carrot – sliced
  • A few Mint Leaves
  • 1 or 2 Star Aniseed
  • 6 medium mushrooms quartered
  • 1 Stick of Cinnamon
  • 20ml Light Soy Sauce
  • 10ml Dark Soy Sauce
  • 20ml Hoisin
  • 2 OXO Vegetable Stock Cubes

Vegatable Pho Ingredients

  • 200g Fresh Shiitake Mushrooms – sliced
  • 100g Beansprouts
  • 100g Closed Cup Mushrooms – sliced
  • Bunch of Spring Onions – sliced
  • 1 Sweet Mirabella Pepper – finely sliced
  • 30g Coriander (Cilantro)
  • 10g Basil
  • 3 Garlic Cloves – finely sliced
  • 2 Inches Ginger – finely chopped
  • 2 Chili’s – sliced (preferably one green, one red)
  • 200g Rice Noodles

Sides (optional)

  • Sesame Seed Courgette – Click Here (coming soon >_<)
  • Baby Spinach – Raw 
  • Seaweed and Samphire – Fry both ingredients with a little Sesame Seed Oil or Coconut Oil and serve 

Serves: 4      Cooking Time: 2 hours  


  

PHOTO_20160707_173049

________________________________ Combine all ingredients for the stock in a saucepan, bring to the boil and turn the heat down to allow it to simmer. Leave it like this with the lid on for an hour and a half or so – all the vegetables should look very pale and the broth will be quite dark in colour. You may want to occasionally top up with water if too much evaporates.

 

Pour the broth through a sieve into a suitable container and return to the pan.

Add both the closed cup and shiitake mushrooms to the broth, leaving it on a low heat. Depending on how hot you like things, add the sliced chilies reserving few to garnish the dish. (Tip: you can add them in stages to allow you to taste the broth and judge how hot it is) 

Chuck in the sliced garlic and ginger – I think garlic is a fantastically versatile vegetable and love seeing slices of it in my food.

Whilst the mushrooms are cooking in the broth, add the noodles to a pan of boiling water and cook as per instructions. This shouldn’t take long so watch out as you want them to have a bit of bite to them.

Drain the noodles and separate into serving bowls. Add the coriander(cilantro), basil, yellow pepper, beansprouts and spring onions to the bowls.

Ladle the mushrooms and broth equally between the bowls, then sprinkle a few chili slices on top for presentation.

Aaaaaannnndddddd we’re done! A nice and easy nutritious recipe.


This is a very filling and hearty meal, my friend Erin couldn’t finish it and the sides went almost untouched.

VegetablePho

(I left Erin to take pictures of this dish, who mixed everything together before she remembered – Well done poppet!)

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