1 litre homemade or low-sodium vegetable broth
1 spring onions, thinly sliced
1 tbsp olive oil
1 tsp fresh ginger, peeled and grated
Salt to taste
50g shiitake mushrooms, tough stems removed
1 tbsp hoisin sauce
1 tsp sesame oil
100g rice noodles, cooked according to package
1 cup bean sprouts
2 red chillies, thinly sliced

Quarter of a bunch Fresh coriander,
Few basil leaves,
1 lime, cut in wedges,
Extra hoisin sauce, chili garlic sauce or
similar for serving

Combine the vegetable broth, green onion, grated
ginger, and salt in a large pot. Bring to a full boil,
then reduce the heat and simmer for 20 minutes.
Place olive oil into a large skillet or wok over
medium heat, sauté mushrooms until tender, stir
occasionally. Add hoisin sauce and sesame oil,
keep cooking until mushrooms are well coated
with sauce. Remove from heat.
Divide the rice noodles between 2 or 3 large bowls,
add mushrooms, bean sprouts, fresh basil, and
coriander and chili then fill each bowl with the
broth and serve with lime wedges, hoisin, and chili
garlic sauce in separate dishes.
Serves 2-3