Dried mushrooms are the secret to this intensely-flavored mushroom-soy broth that is 100% vegan. Serve it with udon noodles topped with with stir-fried mushrooms and cabbage, scallions, and fried tofu.
'noodle soup' on Serious Eats
A full-flavored pho broth in less than a quarter of the time a traditional pho takes.
There are few things better for the soul or the body than a tangle of slick rice noodles in a rich, crystal clear, intensely beefy broth; the warm aroma of cinnamon, cloves, and star anise rising up in a cloud of steam. The intensely savory-salty hint of fish sauce balanced by a squeeze of lime juice and a handful of fresh herbs and chilies that you add to your bowl as you eat. Here's how to make it at home.
When I heard about Happy Beef Noodle House from the New York Times' feature on the food of Flushing's Chinatown, I put it at the top of my "to eat" list. Beef noodle soup is my favorite Chinese noodle...