Wild Mushroom, Ginger, and Minted Brussels Pho Show

Yield 4 servings
  • 1 tablespoon olive oil or spray oil
  • 1/2 onion, diced
  • 1 pound Brussels sprouts, trimmed
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon fresh grated ginger
  • 4 ounces shiitake mushrooms, thinly sliced
  • 4 ounces wild mushroom mix (French horns, Maitake, Hon Shimeji)
  • 1 large portobello mushroom, cubed
  • 8 ounces white button mushrooms, quartered
  • 3 heads baby bok choy, chopped
  • One 5-ounce can baby corn, drained and halved (juice reserved)
  • One 14-ounce can water chestnuts, sliced (juice reserved)
  • 5 tablespoons light organic soy sauce
  • 1 star anise
  • 3 limes, juiced
  • 4 tablespoons finely chopped mint
  • 2 tablespoons sesame oil

1. Heat oil in large pot on stove top, on medium high. Add the onion and whole Brussels sprouts and sear for 1 minute, splashing with vegetable broth to slightly steam and blanch.

2.  Add ginger and all the mushrooms, mixing together.

3. Add remaining vegetable broth, cooking the mushrooms down a bit and stirring frequently.

4. Add baby bok choy, baby corn, water chestnuts, organic soy sauce, and star anise. Bring to a slow simmering boil for a few minutes at most.

5. Before serving, remove star anise and add lime juice, mint, and sesame oil to finish. Serve over your favorite grain or noodles!

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