Make this healthy mushroom powder a complete meal with seared bok choy and rice noodles.
“This deeply rich, mushroomy broth tastes similar to the kind used in pho, but comes together in a fraction of the time,” says Denver-based recipe developer Julia Heffelfinger. “Charring the aromatics and spices beforehand enhances their flavor and the dried shiitakes add more umami.”
- 1 2-inch knob fresh ginger, sliced lengthwise
- 3 garlic cloves, smashed
- 1 2-inch cinnamon stick
- 2 star anise
- 1½ quarts chicken stock or low-sodium broth
- 2 dried shiitake mushrooms
- 2 tablespoons low-sodium soy sauce, plus more as needed
- 2 tablespoons fish sauce, plus more as needed
- 2 teaspoons reishi mushroom powder
- 8 ounces thin rice noodles
- 2 teaspoons grapeseed oil
- 6 small heads baby bok choy, halved lengthwise through the root
- Kosher salt
- Fresh ginger, peeled and julienned
- Fresno pepper, thinly sliced
- Scallions, thinly sliced
- Hoisin sauce
- 4 lime wedges
In a large saucepan, cook the sliced ginger and garlic over moderately high heat, turning occasionally, until charred in spots, about three to five minutes. Add the cinnamon and star anise and toast, stirring, until fragrant, about two minutes.
Add the chicken stock, dried shiitakes, soy sauce, fish sauce, and reishi powder and bring to a simmer. Reduce the heat to low, partially cover and let the broth simmer until the reishi powder is dissolved and the broth tastes rich and flavorful, about 25 to 30 minutes. Add more soy sauce and fish sauce, if needed.
Strain the broth into a clean saucepan and keep warm; discard the aromatics.
In a medium saucepan of salted boiling water, cook the rice noodles according to the package directions. Drain and rinse under cold water; pat dry.
In a large skillet, heat one teaspoon of the oil. Add half of the bok choy cut-side down, season with salt and cook over moderate heat, turning once, until lightly charred and tender, about five minutes. Transfer to a plate and repeat with the remaining oil and bok choy.
Arrange the bok choy and rice noodles in four shallow bowls. Ladle the broth over the top and garnish with the julienned ginger, fresno, and scallions. Serve immediately with lime wedges and hoisin sauce.