• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 8 oz package shiitake mushrooms, divided
  • 1 large onion
  • 1 head of garlic
  • 3 inch piece of ginger root
  • 3 star anise
  • 3 cloves
  • 2 cinnamon sticks
  • ½ teaspoon black peppercorns
  • ½ teaspoon coriander seeds
  • 2 teaspoons miso paste
  • 1 teaspoon white sugar
  • 3 tablespoons water
  • 10-12 cups water
  • Soy sauce or Salt
  • 8oz package of sliced FunGuy white button mushrooms
  • 4 oz package enoki mushrooms
  • 4-6 oz wide rice noodles
  • fresh bean sprouts (optional)
  • fresh cilantro (optional)
  • fresh mint (optional)
  • 1 lime (optional)
  • sriracha sauce (optional)
  • hoisin sauce (optional)
  • plum sauce (optional)

Ever wondered if a warm bowl of intensely flavored Vietnamese pho soup can be made without the meat? Pho sure! 

This broth has all those exotic spices and umami flavor that is essential for this broth but without any of the bones or meat to achieve it. A mixture of FunGuy mushrooms and shiitake mushrooms help a bit of miso paste and all of those spices infuse the broth with incredible flavor. 

Make sure to serve this soup with some more even more FunGuy mushrooms to go with the other additions of crisp bean sprouts, leafy cilantro and mint, a squirt of lime and your favorite condiments!

DIRECTIONS:

  1. Preheat the broiler in the oven on high. Line a baking sheet with aluminum foil. 
  2. Cut the onion in half, leaving the skin and root on, cut the root end off the head of garlic, and smash the ginger root with the side of a knife. Brush off any debris from the whole FunGuy mushrooms and the shiitake mushrooms with a damp cloth and set them aside
  3. Place the onion, garlic, and ginger onto the baking sheet, making sure that the onion is cut side up. Put the baking sheet with the root vegetables into the oven on the top most position and let them cook  4-6 minutes or until they have charred around the edges. Turn off the oven and remove the root vegetables. 
  4. Put the star anise, cloves, cinnamon sticks, peppercorns, and coriander seeds into a large soup pot.  
  5. Place the pot on to a stove and toast the spices over medium-high heat for 3-4 minutes, or until they have become fragrant. Stir the miso paste, sugar, and 3 tablespoons of water together in a small bowl and add it to the pot, stirring well. 
  6. Add the onion, ginger, and garlic as is. Add the whole FunGuy mushrooms and half of the shiitake mushrooms to the pot. Fill the pot with 10-12 cups of water and turn the heat up to high. Bring it all to a boil before reducing the heat to medium and letting it simmer about 45 minutes to 1 hour, adding more water if necessary. Once the broth is done, taste and add soy sauce or salt if necessary
  7. Bring another pot of water to a boil and add the rice noodles, letting them cook 3-4 minutes, or until tender. Drain the noodles of any excess water. 
  8. Divide the noodles between 4 bowls and add some sliced FunGuy mushrooms, shiitake, and enoki mushrooms to each bowl. Ladle the broth over the mushrooms and noodles and finish the bowl with bean sprouts, cilantro, mint, and a wedge of lime. Add sriracha, hoisin, or plum sauce if desired.

Have a Fun meal!