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Pho Bo with Spinach and Shiitake is similar to authentic Vietnamese soup but with some extra crunchy spinach and shiitake mushrooms to give it a little twist. It is an aromatic soup served with hot bone broth, rice noodles and loads of veggies. Pho Vietnamese soups are a delicious, delicate and unique dish, but adding a few extras like spinach and shiitakes makes it a touch more special. The traditional pho bo soup contains a few pieces of thinly sliced beef swimming in a clear but aromatic broth with noodles and scallions. This Pho Bo with Spinach and Shiitake version is slightly simplified but has extra veggies and no cilantro. The Broth The tricky part of this soup is keeping the broth clear, see-through, and not blurry, although fully packed in flavour. Here are fun critical steps to a straightforward yet powerful broth: The Noodles The right noodles for Vietnamese Pho…

A Beef Asian Bone Broth Soup with rice pho noodles topped with roasted Shiitake, spinach, carrots and scallions for a bowl filled with flavours and a touch of heat! It’s a recipe I wanted to do for a while: Asian Bone Broth Soup. It’s basically to simmer the thick beef bones and knuckles for at least 24 hours up to 3 days. This way, you’ll get all the goods and flavours from the dense bones. The process is pretty much the same as any broth… you sear the bones, add aromatics and wait. Yes… it’s that simple, although you must keep an eye on the liquid level and add some water when it goes too low. Once the broth is done, you can either drink it as it is or do anything with it; for this post, I’ve done an Asian flair broth. I gave the broth a little “pho” mix of…