Vegetarian Mushroom Pho
A simple take on the classic Vietnamese noodle soup with rich umami flavor from College Inn® Mushroom Stock and fresh vegetables.
Yield 10 Servings (16 oz each)
| Ingredient | Measure |
|---|---|
| Rice Noodles, cooked, drained | 5 cups |
| Vegetable Oil | 2 Tbsp |
| Onion, chopped | 2 1/2 cups |
| Garlic Cloves, minced | 3 Tbsp |
| Ginger, peeled and thinly sliced | 1/4 cup |
| Star Anise | 1 each |
| College Inn® Mushroom Stock | 1 gallon |
| Baby Portobello Mushrooms, sliced | 5 cups |
| Bok Choy, mini, cut in quarters lenghtwise | 5 each |
| Bean Sprouts | 3 1/3 cups |
| Lime Wedge | 12 each |
| Thai Basil Sprigs | 12 each |
| Jalapeño, sliced, optional | 12 each |
TIP
These directions are for a la carte service.
For cafeteria or café service add all the vegetables to the stock and simmer. When serving ensure to distribute vegetables evenly.
Directions:
- Cook the rice noodles per the package instructions, then rinse and drain them. Set aside.
- In a large pot, heat the vegetable oil over medium-high heat. Add roughly chopped onion and allow to char. Then add the garlic, ginger and star anise and saute for just a minute until fragrant.
- Add the College Inn® Mushroom Stock to the pot. Stir to combine and bring to a boil.
- Turn the heat down to low and let the broth simmer for 15 minutes.
- For each order, in a medium heavy bottom pot, add 1½ cups of stock and bring to a boil. Add ½ cup of mushrooms, 2 quarter wedges of Bok choy, 1/3 cup of sprouts, and ½ cup of cooked rice noodles.
- Once it begins to boil again, pour into a large service bowl and garnish with a basil sprig and jalapeno slice. Season to taste with salt and pepper. Serve immediately.
- Cook the rice noodles per the package instructions, then rinse and drain them. Set aside.
- In a large pot, heat the vegetable oil over medium-high heat. Add roughly chopped onion and allow to char. Then add the garlic, ginger and star anise and saute for just a minute until fragrant.
- Add the College Inn® Mushroom Stock to the pot. Stir to combine and bring to a boil.
- Turn the heat down to low and let the broth simmer for 15 minutes.
- For each order, in a medium heavy bottom pot, add 1½ cups of stock and bring to a boil. Add ½ cup of mushrooms, 2 quarter wedges of Bok choy, 1/3 cup of sprouts, and ½ cup of cooked rice noodles.
- Once it begins to boil again, pour into a large service bowl and garnish with a basil sprig and jalapeno slice. Season to taste with salt and pepper. Serve immediately.
