Wild Mushroom, Ginger, and Minted Brussels Pho Show

By Derek Sarno (Crazy Sexy Kitchen)
Yield 4 servings

Ingredients:

• 1 tablespoon olive oil or spray oil
• 1/2 onion, diced
• 1 pound Brussels sprouts, trimmed
• 4 cups low-sodium vegetable broth
• 1 tablespoon fresh grated ginger
• 4 ounces shiitake mushrooms, thinly sliced
• 4 ounces wild mushroom mix (French horns, Maitake, Hon Shimeji)
• 1 large portobello mushroom, cubed
• 8 ounces white button mushrooms, quartered
• 3 heads baby bok choy, chopped
• One 5-ounce can baby corn, drained and halved (juice reserved)
• One 14-ounce can water chestnuts, sliced (juice reserved)
• 5 tablespoons light organic soy sauce
• 1 star anise
• 3 limes, juiced
• 4 tablespoons finely chopped mint
• 2 tablespoons sesame oil

Method:

1. Heat oil in large pot on stove top, on medium high. Add the onion and whole Brussels sprouts and sear for 1 minute, splashing with vegetable broth to slightly steam and blanch.
2. Add ginger and all the mushrooms, mixing together.
3. Add remaining vegetable broth, cooking the mushrooms down a bit and stirring frequently.
4. Add baby bok choy, baby corn, water chestnuts, organic soy sauce, and star anise. Bring to a slow simmering boil for a few minutes at most.
5. Before serving, remove star anise and add lime juice, mint, and sesame oil to finish. Serve over your favorite grain or noodles!