Pho-Inspired Easy Noodle Soup
Servings: 4 servings
Ingredients
- 1 package dried rice noodles about 8 oz
- 2 boxes vegetable broth about 8 cups
- 1½ cups baby bella mushrooms sliced
- 2 tbsp minced ginger
- 2 tbsp minced garlic
- 2 tsp sesame oil
- 3 tbsp soy sauce
- ½ tsp salt
- ½ tsp white pepper
- 1 tbsp hoisin sauce OR 1 tbsp sriracha optional
- squirt of lime juice
Garnishes (optional):
- half lime
- mint leaves
- bean sprouts
- chopped scallions
- sesame seeds
- fried rice noodle disk see step 5 below
Instructions
- Add garlic, ginger, pepper, sesame oil, and mushrooms to a large pot and sauté* until the mushrooms become soft, fragrant, and lightly browned.
- Pour vegetable broth into the pot and add soy sauce, hoisin sauce/sriracha (if desired), and salt. Bring to a boil, then reduce to a simmer.
- Add dried rice noodles and cook until tender.
- Serve and add a squirt of lime juice to each bowl. Garnish with half lime, mint leaves, bean sprouts, chopped scallions, and/or sesame seeds!
- For an added crunch (and fanciness), heat 1 tsp sesame oil in a small pan on medium-high/high heat and add a few cooked rice noodles. Fry until crispy and add to each bowl!
Notes
- *Lightly “pan” fry… such a fancy word! Thanks, Food Network!