Recipe courtesy of The Fly Trap

Pho Soup

  • Level: Intermediate
  • Total: 1 hr 30 min
  • Active: 45 min
  • Yield: 8 servings
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Ingredients

Base:

1 pound cremini mushrooms, roughly chopped 

2 stalks celery, diced 

1 whole carrot, peeled and diced 

1 yellow onion, peeled and diced 

2 thumb-sized pieces fresh ginger, diced 

1 stalk lemongrass, pounded with the back of knife, then roughly chopped 

4 tablespoons canola oil 

1/2 bunch fresh cilantro, leaves roughly chopped 

1 bunch sweet basil, leaves roughly chopped 

3 jalapenos, roughly chopped 

2 heaping tablespoons sambal oelek 

1/2 cup soy sauce 

1 tablespoon sesame oil 

Salt

Spicy vinaigrette:

1/4 cup sambal oelek

1/4 cup soy sauce

1/4 cup apple cider vinegar

1 teaspoon sesame oil

2 tablespoons dark brown sugar

Suggested medley of roasted vegetables for soup:

Eggplant

Carrot

Red pepper

Shiitake mushrooms

Fresh spinach

Snow peas

"Dragon" noodles, fresh ramen, lo mein or buckwheat noodles

Lime wedges, for garnish

Directions

  1. For the base: Preheat the oven to 350 degrees F.
  2. In a roasting pan, combine the mushrooms, celery, carrots, onions, ginger, lemongrass and canola oil. Bake for 25 minutes.
  3. Remove from the oven, transfer into a large pot and add 1 gallon of cool water. Bring to a simmer, then add the cilantro, basil and jalapenos and simmer for 20 minutes. Strain and stir in the sambal, soy sauce, sesame oil, and salt to taste.
  4. For the spicy vinaigrette: Whisk together all the vinaigrette ingredients.
  5. Toss the desired medley of vegetables with spicy vinaigrette and serve on top of each soup bowl with noodles. Garnish with a fresh piece of lime.

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