Spring allergies got you down?

This immunity balancing Mushroom Pho might help.

RECIPE

Yield
4 servings

Ingredients

• 1 tbsp avocado oil
• 2 star anise pods
• 1/2 tsp gently crushed coriander seeds
• 1/4 tsp black peppercorns
• 1 bay leaf
• 1 quartered red onion
• 2-3 minced garlic cloves
• 1 inch thinly sliced ginger
• 1 inch thinly sliced turmeric root
• 1 sliced lemongrass bulb

• 6 cups water or stock
• 2 cups shiitake (or other mushrooms)
• Salt and pepper

• 1-2 cups cooked soba or rice noodles 
• fresh cilantro and parsley
• squeeze of fresh lime
• Serrano chilies

Method

Heat avocado oil on medium heat until it shimmers. Add star anise pods, coriander seeds, black peppercorns and a bay leaf. Sauté for 60 seconds.

Add red onion, garlic cloves, ginger, turmeric and lemongrass bulb. Sauté for 2-3 minutes.

Add water or stock. Bring to a boil and simmer for 20-30 minutes skimming any foam that arises.

Add shiitake, salt and pepper and cook until the mushrooms have softened. You can also sauté the mushrooms first in some oil to boost their flavor.

Add in cooked soba or rice noodles

Ladle into bowls, top with fresh cilantro and parsley, squeeze of fresh lime and Serrano chilies if you like some heat.

Dig in!