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Vietnamese Mushroom Noodle Soup

Vietnamese Mushroom Noodle Soup reads umami 6.9, salinity 5.5 and warm spice 5.3 on Palate's 0–10 flavor X-ray — a Vietnamese main, about 1 hr 25 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.7 / 10
• Sweet & Fruity — 4.6 / 10
• Sour & Bright — 1.7 / 10
• Bitter & Earthy — 3.5 / 10
• Rich & Fat — 4.2 / 10
• Aromatic & Spice — 5.9 / 10

The measured notes (of 18)

Umami 6.9 · Salinity 5.5 · Warm Spice 5.3 · Sweetness 4.4 · Richness 3.9 · Allium 3.8 · Earthy 3.3 · Funk & Ferment 2.5 · Herbaceous 2.3 · Floral 1.6 · Citrus 1.5 · Bitterness 1.2 · Sourness 0.9 · Nutty 0.8 · Fruity 0.8

What's in it (15)

• oil — 27 g
• yellow onion — 110 g
• ginger — 60 g
• shiitake mushrooms — 28 g
• vegetable broth — 1893 g
• freshly ground star anise — 300 g
• cinnamon — 2 g
• coriander seeds — 15 g
• cremini mushrooms — 340 g
• soy sauce — 44 g
• sugar — 13 g
• salt — 5 g
• dried chinese plain noodles — 227 g
• scallions — 400 g
• bean sprouts — 473 g

Time & effort: about 1 hr 25 min · effort: involved

Nutrition (per 100 g, engine-estimated): 66.9 kcal, 2.4 g protein, 2.1 g fat, 11.5 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Halve the onion and ginger, brush both with 1 tablespoon of the oil, and set them cut-side up on a foil-lined baking sheet. Broil 6 inches from the heat until deeply blackened in spots, 8-10 minutes -- this char is what gives the broth its smoky backbone.
2. In a large pot over medium heat, toast the star anise, cinnamon stick, and coriander seeds, stirring often, until fragrant and a shade darker, about 2 minutes.
3. Add the vegetable broth, charred onion and ginger, and dried shiitake mushrooms to the pot. Bring to a boil, then reduce to a gentle simmer, partially covered, for 35-40 minutes, until the broth tastes deeply savory and mushroom-forward.
4. While the broth simmers, cover the rice noodles with warm water in a large bowl and let them soak until pliable but not fully soft, 20-25 minutes; drain and set aside.
5. Also while the broth simmers, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the cremini mushrooms in a single layer and cook undisturbed until deeply browned on the first side, 4-5 minutes, then stir and cook until browned all over and any released liquid has evaporated, 4-5 minutes more. Season with a pinch of salt and set aside.
6. Remove the broth from the heat and strain it through a fine-mesh sieve into a clean pot, pressing gently on the solids; discard the onion, ginger, shiitake mushrooms, and spices. Stir in the soy sauce, sugar, and 1 teaspoon salt, taste, and adjust with more salt as needed. Return the broth to a simmer over medium heat.
7. Drop the drained rice noodles into the simmering broth and cook just until fully tender, 1-2 minutes.
8. Divide the noodles and broth among bowls, top with the seared mushrooms and sliced scallions, and serve hot with the bean sprouts, Thai basil, lime wedges, and jalapeno alongside for guests to add as they like.

Dishes with a similar flavor shape

• Vegetarian Pho with Tofu and Herbs — Vietnamese
• Big Plate Chicken (Da Pan Ji) — Chinese · Xinjiang
• Master Stock Beef Shank and Eggs (Lou Seui Ngau Jin) — Chinese · Cantonese
• Tofu Katsu with Curry Sauce — Japanese
• Kosha Mangsho (Slow-Bhuna Goat) — Indian · Bengal

Keep reading: what umami, salinity, warm spice mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.