Shiitake & Edamame Pho Noodle Soup

This richly flavorful broth is only made better by the addition of umami-packed shiitake mushrooms, vibrant green baby spinach, and tons of fresh herbs.

Shiitake & Edamame Pho Noodle Soup

This richly flavorful broth is only made better by the addition of umami-packed shiitake mushrooms, vibrant green baby spinach, and tons of fresh herbs.

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)

product used in the recipe

Organic Traditional Pho Rice Noodles

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.