Be bowled over by this shiitake mushroom pho and get a healthy mix of delicious veggies and spice for the perfect tummy-friendly vegan dish!

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the mushroom pho
2 cinnamon sticks
3 cloves
2 star anise pods
1 onion, peeled and quartered
3 cm fresh ginger, peeled and halved lengthwise
1 L vegetable stock
1 L water
2 tbsp tamari or soy sauce (or to taste)
1 tbsp olive oil
150 g shiitake mushrooms, thinly sliced
Salt and black pepper
200 g rice noodles, cooked
To serve
Mung bean sprouts
Fresh basil
Fresh coriander
Fresh mint
Spring onions, thinly sliced
Fresh jalapeño, thinly sliced
Lime wedges

METHOD
For the mushroom pho
1. In a medium-sized pot, toast the cinnamon, cloves and star anise until fragrant. Add the onion, ginger, vegetable stock, water and tamari or soy sauce. Bring to the boil, then reduce the heat and gently simmer for 30 minutes.
2. Heat olive oil in a pan over medium heat until simmering. Add the shiitakes and season. Cook until the mushrooms are tender and lightly browned.
3. Strain the spices and onion from the broth. Season to taste with more tamari or soy sauce if desired.
4. Ladle the broth into 4 bowls add the cooked noodles and mushrooms.
To serve
1. Top with fresh ingredients of your choice.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za