“Using 1/4-inch-wide rice noodles is important for the success of this soup; do not substitute other types of noodles. Be sure not to overcook the rice noodles or else they will become mushy. The Test Kitchen created a flavorful base with a ‘beefy’ taste using portobellos and complex spice notes that could hold up well to the long simmering time in the slow cooker.”
IngredientsNutrition1 onion, chopped fine6 garlic cloves, minced1⁄4 ounce dried porcini mushroom, rinsed and minced1 teaspooncanola oil6 cupswater4 cupsvegetable broth1 lb portobello mushroom cap, gills removed, caps halved and sliced thin3 stalkslemongrass, trimmed to bottom 6 inches and bruised with back of knife1⁄4 cuplow sodium soy sauce, plus extra for seasoning4 star anise pods2 whole cloves6 ounceswide rice noodles, 1/4 inch wide, no substitute1 teaspoonsriracha sauce, plus extra for seasoningsalt and pepper2 ouncesbean sprouts1⁄2 cup fresh Thai basillime wedge
DirectionsMicrowave onion, garlic, porcini mushrooms, and oil in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in water, broth, portobello mushrooms, lemon grass, soy sauce, star anise, and cloves. Cover and cook until portobello mushrooms are tender, 4 to 6 hours on low or 3 to 5 hours on high. Note: Checking after the minimum cook time is recommended.Stir noodles into soup, cover and cook on high until tender, 10 to 20 minutes. Discard lemon grass, star anise and cloves. Stir in Sriracha and season with salt, pepper, extra soy sauce and extra Sriracha to taste. Top individual portions with bean sprouts and basil and serve with lime wedges.
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