Four-Mushroom Pho

Built on the Next-Day Stock · Savoie Farms mushrooms

4 · 30 min

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The broth
8 cups Next-Day Chicken Stock (in Preservation), or its mushroom-kombu version
4 shiitake, sliced (for the broth)
1–2 Tbsp soy sauce or tamari (or fish sauce)
1 tsp sugar (optional, pho balance)
The mushrooms (the stars)
4 shiitake, sliced (to top)
1 king oyster, ¼″ coins, scored
1 cluster lion's mane, torn in chunks
1 bundle enoki, trimmed & pulled apart
2 Tbsp neutral oil, for searing
The bowl
rice noodles (banh pho), for 4 (you have these)
4 baby bok choy, halved
3 scallions · cilantro · Thai basil · bean sprouts
lime, sliced chili, hoisin, sriracha, to serve

Deepen the broth. Bring the stock to a simmer with the sliced shiitake, soy sauce, and optional sugar. Simmer 10 min until it turns deep and mushroomy. Keep it hot.
Sear the meaty ones. Heat the oil until shimmering. Sear the king oyster coins and lion's mane chunks undisturbed until deep golden and crisp-edged, 3–4 min a side. Salt; finish with a splash of soy.
Noodles. Soak or cook the rice noodles to just-tender per the package; divide among four bowls.
Wilt the bok choy. Drop the halved bok choy into the simmering broth for 1–2 min until tender-crisp, then lift into the bowls.
Build & pour. Over the noodles, arrange the seared king oyster & lion's mane, the simmered shiitake, the bok choy, and a raw nest of enoki. Ladle the screaming-hot broth over — it wilts the enoki on contact.
Finish at the table. Scallions, herbs, bean sprouts, then lime, chili, hoisin, and sriracha to taste.

Steps — tap one to keep your place

1. Deepen the broth. Bring the stock to a simmer with the sliced shiitake, soy sauce, and optional sugar. Simmer 10 min until it turns deep and mushroomy. Keep it hot.

2. Sear the meaty ones. Heat the oil until shimmering. Sear the king oyster coins and lion's mane chunks undisturbed until deep golden and crisp-edged, 3–4 min a side. Salt; finish with a splash of soy.

3. Noodles. Soak or cook the rice noodles to just-tender per the package; divide among four bowls.

4. Wilt the bok choy. Drop the halved bok choy into the simmering broth for 1–2 min until tender-crisp, then lift into the bowls.

5. Build & pour. Over the noodles, arrange the seared king oyster & lion's mane, the simmered shiitake, the bok choy, and a raw nest of enoki. Ladle the screaming-hot broth over — it wilts the enoki on contact.

6. Finish at the table. Scallions, herbs, bean sprouts, then lime, chili, hoisin, and sriracha to taste.

For Dad — no homemade broth? boxed beef broth makes a great base. Any heat is added at the table — just leave it off. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.