Servings: 2
Time: 45 minutes
1 11oz. package of rice noodles (any kind)
1–2 large chonks of maitake (about 225 g),
trimmed, scraps reserved
1⁄2 package firm tofu, pressed to remove
water
A few springs of tender herbs, such as
cilantro, mint, Thai basil, and lemon verbena
1–2 limes or lemons
1 quart low-sodium boxed or homemade broth
1 star anise pod
1 bay leaf
2 tsp. coriander seeds
1–2 cups mixed vegetables such as carrots,
bok choy, daikon, or shishitos
4 Tbsp. ghee, coconut oil, or sunflower oil
Savory vinegar, for deglazing
Tamari or soy sauce to taste
For serving: Seeds, shiso flakes, seaweeds,
crunchy alliums, chili oil (optional)
Step 1 - Begin by cooking your rice noodles according to the directions on the package. Strain and rinse the noodles with cool water to stop cooking and add a
few drops of oil to prevent sticking. Set aside until you are ready to assemble.
Step 2 - While the water boils for the rice noodles, prepare your ingredients. Break up the maitake into 1–2” chunks, cut the tofu into 1” cubes, pick the herbs, and slice your limes into wedges for garnish.
Step 3 - Meanwhile, add broth to another large pot with any spices and bring to a low simmer. Add any root vegetables that require a longer cooking time in the
broth and simmer for 20–30 minutes, along with any maitake fragments to flavor the broth (remove before serving if you prefer).
Step 4 - Heat a large cast iron or saute pan over medium high. Toast maitake in the dry pan, working in batches to avoid crowding if necessary, lightly pressing against them with a wooden spoon until water is released and
they begin to brown.
Step 5 - Add 1–2 Tbsp. of ghee and a pinch of salt and continue to cook until brown and crispy. Just before removing from heat, deglaze the pan with a few
splashes of vinegar, then remove maitake.
Step 6 - Add a small amount of cooking oil to the same pan and fry the tofu in the leftover mushroom goodness until browned and crispy, splashing in a little tamari to season. Remove tofu, turn off the burner, and use the residual heat to sear any tender remaining veggies such as baby bok choy.
Step 7 - ASSEMBLE Pile a serving of noodles into each bowl, along with tofu, cooked veggies, and a few ladles of broth. (Strain broth serving to remove whole spices if you prefer.) Top with the crispy maitake mushrooms and finish with toppings, such as a sprinkle of dulse flakes, sesame or hemp seeds, squeeze of citrus, chili oil, and a pile of fresh cilantro, Thai basil, or mint.
Time: 45 minutes
Ingredients
1 11oz. package of rice noodles (any kind)
1–2 large chonks of maitake (about 225 g),
trimmed, scraps reserved
1⁄2 package firm tofu, pressed to remove
water
A few springs of tender herbs, such as
cilantro, mint, Thai basil, and lemon verbena
1–2 limes or lemons
1 quart low-sodium boxed or homemade broth
1 star anise pod
1 bay leaf
2 tsp. coriander seeds
1–2 cups mixed vegetables such as carrots,
bok choy, daikon, or shishitos
4 Tbsp. ghee, coconut oil, or sunflower oil
Savory vinegar, for deglazing
Tamari or soy sauce to taste
For serving: Seeds, shiso flakes, seaweeds,
crunchy alliums, chili oil (optional)
Directions
Step 1 - Begin by cooking your rice noodles according to the directions on the package. Strain and rinse the noodles with cool water to stop cooking and add a
few drops of oil to prevent sticking. Set aside until you are ready to assemble.
Step 2 - While the water boils for the rice noodles, prepare your ingredients. Break up the maitake into 1–2” chunks, cut the tofu into 1” cubes, pick the herbs, and slice your limes into wedges for garnish.
Step 3 - Meanwhile, add broth to another large pot with any spices and bring to a low simmer. Add any root vegetables that require a longer cooking time in the
broth and simmer for 20–30 minutes, along with any maitake fragments to flavor the broth (remove before serving if you prefer).
Step 4 - Heat a large cast iron or saute pan over medium high. Toast maitake in the dry pan, working in batches to avoid crowding if necessary, lightly pressing against them with a wooden spoon until water is released and
they begin to brown.
Step 5 - Add 1–2 Tbsp. of ghee and a pinch of salt and continue to cook until brown and crispy. Just before removing from heat, deglaze the pan with a few
splashes of vinegar, then remove maitake.
Step 6 - Add a small amount of cooking oil to the same pan and fry the tofu in the leftover mushroom goodness until browned and crispy, splashing in a little tamari to season. Remove tofu, turn off the burner, and use the residual heat to sear any tender remaining veggies such as baby bok choy.
Step 7 - ASSEMBLE Pile a serving of noodles into each bowl, along with tofu, cooked veggies, and a few ladles of broth. (Strain broth serving to remove whole spices if you prefer.) Top with the crispy maitake mushrooms and finish with toppings, such as a sprinkle of dulse flakes, sesame or hemp seeds, squeeze of citrus, chili oil, and a pile of fresh cilantro, Thai basil, or mint.