• Course

    Main Course

  • Prep time

    10 Mins

  • cook time

    40 Mins

  • servings

    4

  • Images by

    @herbivoreskitchen

Ingredients

  • 4 star anise
  • 2 cinnamon sticks
  • 2 tbsp whole peppercorns
  • ½ tsp whole cloves
  • 4 garlic cloves, crushed
  • 1 small yellow onion, cut into 1-inch chunks
  • 4-inch piece fresh ginger, sliced into ¼-inch coins
  • 10 cups water
  • 8 oz shiitake mushrooms washed, de-stemmed & sliced (save stems for the broth)
  • ½ cup tamari + more to taste (optional)
  • 2 tbsp rice vinegar + more to taste (optional)
  • 4 scallions, finely chopped
  • 1 cup frozen edamame
  • 1 pkg Lotus Foods Organic Traditional Pho Rice Noodles
  • 2 cups baby spinach, washed & loosely packed

To Serve

  • lime wedges
  • mung bean sprouts (optional)
  • fresh herbs: basil, mint, and/or cilantro (optional)
  • sriracha, sliced Thai chili peppers, or sliced jalapeños (optional)
  • 1

    Combine star anise, cinnamon sticks, peppercorns, cloves, garlic, onion, and ginger in a medium pot over medium heat. Toast until fragrant (~1 min).

  • 2

    Add water and mushroom stems, then simmer for 20 mins, strain and return liquid back to pot.

  • 3

    Slice mushroom caps and add to pot along with tamari, rice vinegar, and scallions. Simmer for 15 mins.

  • 4

    Add edamame and cook until tender (~5-8 mins). Taste and season with more tamari, for depth of flavor, and more rice vinegar, as preferred.

  • 5

    While edamame is simmering in broth, cook noodles per directions on package, less 1 min of recommended cook time. The noodles will continue to cook in the broth on serving.

  • 6

    Add spinach to broth and simmer until bright green and wilted. Ladle soup into bowls over cooked noodles. Serve with lime wedges, sprouts, herbs, sriracha, chili peppers/jalapeños, and additional tamari on the side, as preferred.