Ingredients
- ½ yellow onion sliced
- 1 carrot matchstick cut
- 4-5 portobello or shiitake mushrooms sliced
- 5 cups water
- ¼ cup Yondu Vegetable Umami
- ⅓ package vermicelli rice noodles
- cilantro
- basil
- limes
- bean sprouts
Instructions
- Add all the chopped veggies to a large pot starting with the onion, then the mushrooms, then the carrots.
- Once the onions are translucent, but not crispy, add the ¼ cup of Yondu in order to deglaze the bottom of the pot.
- Once the Yondu is added to the vegetables, you'll want to immediately add 5 cups of water and stir.
- Bring the water to a boil and then lower to a simmer. Let the broth simmer for at least 30 minutes, but longer if possible.
- Remove about ⅓ of the package (or roughly 3 oz.) of the vermicelli rice noodles (I used these). Read the box instructions, as it may direct you to soak noodles before cooking.
- If you cooked your noodles separately, add the desired amount of noodles to a bowl. With a large spoon or ladle, add broth to the bowl of noodles.
- Add a handful of basil leaves, cilantro leaves, a squeeze of a lime wedge or two, bean sprouts, and sliced scallions.
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