Skip to content
Ingredients
- 3-inch cinnamon stick
- 3 cloves
- 1 large onion, diced
- 4 inch piece of ginger, minced
- 4 cups vegetable stock
- 4 cups water
- 2 tbsp soy sauce
- Cilantro or basil, chopped
- 1 bunch green onions, sliced
- 16 oz baby bella mushrooms, sliced
- 16 oz white mushrooms, sliced
- Mung bean sprouts (optional)
- Sliced jalapenos (optional)
- 8-10 oz rice noodles
Directions
- Sauté the cinnamon stick and cloves for 3-4 minutes until fragrant
- Add onion and ginger and sauté until onions are clear
- Add vegetable stock, water, green onions, chopped cilantro or basil, and soy sauce and bring to a boil. Simmer for 20-30 minutes
- In a separate pot, cook the rice noodles according to the package directions. Drain and add cold water to keep them from sticking.
- In a third pot, sauté the mushrooms with a little salt. When they are fully cooked, add to the stock.
- To serve, allow people to take noodles, broth, mung beans, and jalapenos separately.