“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.”
1 onion, chopped fine
6 garlic cloves, minced
1⁄4 ounce dried porcini mushroom, rinsed and minced
3 stalkslemongrass, trimmed to bottom 6 inches and bruised with back of knife
1⁄4 cuplow sodium soy sauce, plus extra for seasoning
4 star anise pods
2 whole cloves
6 ounceswide rice noodles, 1/4 inch wide, no substitute
1 teaspoonsriracha sauce, plus extra for seasoning
salt and pepper
2 ouncesbean sprouts
1⁄2 cup fresh Thai basil
Microwave 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.