Shrimp Pho Noodle Soup

Shrimp Pho Noodle Soup

INGREDIENTS

• 1 tablespoon sesame oil
• 3 shallots, diced or thinly sliced
• 1 bunch scallions, chopped green and white parts divided
• 5 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 6 cups chicken broth
• 2 whole star anise
• 2 tablespoons soy or Tamari sauce
• 1 tablespoon oyster sauce, optional
• 1 tablespoon Sriracha sauce
• 3/4 pound large uncooked shrimp
• 12 ounces mixed mushrooms, sliced
• 2 baby Bok choy, cut in half or roughly chopped
• Optional garnishes: Sesame seeds, soft-boiled eggs, cilantro, bean sprouts, and Sriracha sauce for topping

INSTRUCTIONS

1. Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat.
2. To the oil add the diced shallots and mix well. Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often.
3. Chop scallions keeping white and green parts separate. Add the white part of the green onions, minced garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant.
4. Carefully pour the chicken stock into the pot and bring it to a simmer. To the pot add the star anise, soy sauce, oyster sauce, and Sriracha. Cover and continue to simmer for 10 minutes.
5. Remove the lid from the pot and carefully remove and discard each star anise from the soup.
6. Add the shrimp, sliced mushrooms, uncooked noodles, and Bok choy to the pot and simmer for 5-8 minutes, or until noodles and Bok choy are tender. Season to taste. *If you think you will have leftovers, cook noodles separately as they will continue to expand and soak up the broth.
7. Divide soup between bowls and garnish with sesame seeds, the green parts of scallions, cilantro, Sriracha sauce, eggs, and bean sprouts if using.