VEGETARIAN SLOW COOKER PHO
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. ATK
Provided by gailanng
Categories Asian
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 153.3, Fat 1.4, SaturatedFat 0.2, Sodium 420.4, Carbohydrate 31.6, Fiber 2.3, Sugar 2.9, Protein 4.8
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