Faux Pho

Sometimes the urge to eat out inspires creative uses of whatever I have on hand.  Here, shredded King Oyster mushrooms stand in for rice noodles.

1 quart SCD chicken broth, strained*
1 package King Oyster mushrooms
2 stalks green onions, chopped fine
1" piece of fresh ginger root, chopped
1/2 tsp toasted sesame oil
1/2 cup mung bean sprouts
basil leaves to taste
hot cayenne pepper or hot sauce to taste
lemon or lime to taste

1.  Slice cap off mushrooms.  Shred mushroom stems with the large-holed side of the grater.  This is the "faux" rice noodles.

2.  Bring broth to a simmer.  Add mushrooms, green onions, ginger root, and sesame oil.  Simmer gently for about 5 minutes or until the mushroom strands have the desired tenderness.

3.  Serve with sprouts and basil leaves on the side.  Each person can add sprouts, basil, lemon or lime juice and hot pepper sauce as desired.

*  What to do with the strained chicken and veggies that went into making your broth?  I mix in a couple of eggs, salt, chopped green onions, and fry like little pancakes in some coconut or grapeseed oil.  Makes a nice side to go with the faux Pho.