Mushroom and Vegetable Pho

Ingredients

• For the mushroom and vegetable pho:
• 2 carrots
• 6 cups (1 1/2 liters) rich mushroom stock (see recipe below)
• 1 generous handful of baby spinach
• 1 splash rice wine vinegar
• 3 1/2 ounces (98 grams) Chinese noodles, prepared according to package directions
• 1/4 small head of savoy cabbage, thinly sliced
• Handful of fresh cilantro
• Handful of fresh mint leaves
• 1 Fresh red chili pepper, chopped fine (optional)
• Slow Roasted Crispy Mushrooms (see recipe below)
• For the rich mushroom stock and slow-roasted crispy mushrooms:
• 1 1/2 pounds Crimini mushrooms, sliced thin and divided (use both the stems and caps)
• Olive oil
• Sea salt, to taste
• 6 carrots, cut into coins
• 1 medium yellow onion, cut into quarters
• 4 garlic cloves, crushed
• 8 cups (2 liters) water
• 4 dried bay leaves
• 6 sprigs of fresh thyme
• Handful of flat-leaf (Italian) parsley
• 2 to 3 splashes soy sauce

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