This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner.
For the Broth
- 2 onions with peel
- 1 head of garlic with peel
- 2 carrots
- 2 spring onions
- 1 cup dried shiitake
- 1-2 thumbs ginger
- 1 teaspoon peppercorns
- 1 star anise
- 1 cinnamon stick
- 2 tablespoon soy sauce
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon ground cloves / all spice 2 cups water
For the Mushrooms
- 1 cup shiitake mushrooms, thinly sliced
- 1 tablespoon Go Coconuts Coconutmilk
- 1 tablespoon sesame/oil
- 1 tablespoon soy sauce
- juice of 1 lime
Toppings: cilantro, basil, bean sprouts, lime juice, jalapeño, rice noodles
Heat a deep pot with olive oil on medium-high. Add your onions, garlic, carrots, spring onion, dried shiitake and ginger. Mix until sweated about 10-15 minutes.
Next add your pepper, star annise, cinnamon, soy sauce, cloves and salt. Mix well. After, add your water in. Let reduce for 30-45 minutes.
While reducing, heat a small skillet with a drizzle of sesame oil. Add your mushrooms and then your coconut milk. Let the coconut milk absorb into the mushrooms and get crispy. Add your soy sauce and mix until cooked throughout. Turn off heat, add your lime, mix and set aside.
Strain the veggies and spices. Pour in bowls and top with rice noodles, mushrooms, cilantro, basil, bean sprouts, lime juice and jalapeño