Ingredients
- 1 sliced onion
- 1 cinnamon stick
- 3 star anise
- 5 cardamon pods
- 1 tsp peppercorns
- 6 garlic cloves
- 30g fresh ginger
- 4 garlic cloves
- 2L vegetable stock
- 1 Tbs soy sauce
- 1 Tbs vegan fish sauce (or extra soy)
- 80g enoki mushrooms
- 80g sliced shitake mushrooms
- 140g oyster mushrooms
- 200g flat rice noodles
- Fresh coriander, thai basil, spring onions and chilli to garnish
Method
- Combine all ingredients, except mushrooms, noodles and garnishes, in a large pot and bring to the boil. Turn to a simmer for 15 minutes. Strain into a large bowl and discard the excess.
- Return liquid back to the pan with mushrooms. Simmer covered for a further 15 minutes.
- Meanwhile, soak rice noodles in a large bowl of boiling water until soft (about 5 minutes). Divide noodles across 4 bowls. Cover with mushroom stock, and finish with garnishes.
Recipe & Photography by Jade Walker
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