Step 1.
Finely slice your mushrooms. Drizzle with some olive oil and season with salt and pepper. Heat a griddle pan. Add your mushrooms in batches. Remove when grilled and shrivelled.
Step 2.
Get on with your broth. Add 2 good quality stock cubes to a pan. Pour in 800ml of water. Mix the cubes into the stock.
Step 3.
Add a tbsp of coriander seeds and 1 star anise. Add a finely chopped red chilli and a chopped up knob of ginger. Add fish sauce and the juice of a lime. Cook the soup on a medium heat for 10 minutes.
Step 4.
Finely peel your carrots and set aside.
Step 5.
Get your rice noodles ready. Add them to a bowl and cover with boiling water. After 3 minutes, drain and rinse.
Step 6.
Back to the broth. Give it a good stir. Remove from the heat.
Step 7.
Assemble time. Add some noodles, carrots and mushrooms to a bowl. Top with the broth and then scatter over some fresh mint and coriander leaves. Get a spoon and get stuck in!
Flavour Rating
Exclusive to Mob+ members.
Would you make it again?
Exclusive to Mob+ members.
Sorry, you need to accept cookies from Spotify to view this content.
Notes
Leave the mushrooms in the pan for a while to get them nice and toasty. Also, good veggie stock is key here! I have budgeted for it so make sure you get the right stuff!
Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
Notes
Leave the mushrooms in the pan for a while to get them nice and toasty. Also, good veggie stock is key here! I have budgeted for it so make sure you get the right stuff!
Step 1.
Finely slice your mushrooms. Drizzle with some olive oil and season with salt and pepper. Heat a griddle pan. Add your mushrooms in batches. Remove when grilled and shrivelled.
Step 2.
Get on with your broth. Add 2 good quality stock cubes to a pan. Pour in 800ml of water. Mix the cubes into the stock.
Step 3.
Add a tbsp of coriander seeds and 1 star anise. Add a finely chopped red chilli and a chopped up knob of ginger. Add fish sauce and the juice of a lime. Cook the soup on a medium heat for 10 minutes.
Step 4.
Finely peel your carrots and set aside.
Step 5.
Get your rice noodles ready. Add them to a bowl and cover with boiling water. After 3 minutes, drain and rinse.
Step 6.
Back to the broth. Give it a good stir. Remove from the heat.
Step 7.
Assemble time. Add some noodles, carrots and mushrooms to a bowl. Top with the broth and then scatter over some fresh mint and coriander leaves. Get a spoon and get stuck in!
Flavour Rating
Exclusive to Mob+ members.
Would you make it again?
Exclusive to Mob+ members.