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Ingredients
For the Broth
- 2 onions with peel
- 1 head of garlic with peel
- 2 carrots
- 2 spring onions
- 1 cup dried shiitake
- 2 thumbs ginger
- 1 teaspoon peppercorns
- 1 star anise
- 1 cinnamon stick
- 2 tablespoons soy sauce
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon ground cloves / all spice 2 cups water
For the Mushrooms
- 1 cup shiitake mushrooms, thinly sliced
- 1 tablespoon Califia Farms® Go Coconuts Coconutmilk
- 1 tablespoon sesame/oil
- 1 tablespoon soy sauce
- juice of 1 lime
- Toppings: cilantro, basil, bean sprouts, lime juice, jalapeño, rice noodles
Instructions
- Heat a deep pot with olive oil on medium-high. Add your onions, garlic, carrots, spring onion, dried shiitake and ginger. Mix until sweated about 10-15 minutes.
- Next add your pepper, star annise, cinnamon, soy sauce, cloves and salt. Mix well. After, add your water in. Let reduce for 30-45 minutes.
- While reducing, heat a small skillet with a drizzle of sesame oil. Add your mushrooms and then your coconut milk. Let the coconut milk absorb into the mushrooms and get crispy. Add your soy sauce and mix until cooked throughout. Turn off heat, add your lime, mix and set aside.
- Strain the veggies and spices. Pour in bowls and top with rice noodles, mushrooms, cilantro, basil, bean sprouts, lime juice and jalapeño
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