Pho noodle soup with mushrooms

Ingredients:

Soup base:

• 450 g coarsely chopped cremini mushrooms
• 1 whole carrot, peeled and diced
• 1 onion, peeled and diced
• 2 diced celery stalks
• 2 thumb-sized pieces of ginger, diced
• 1 stalk, mashed with the back of a knife and then coarsely chopped lemongrass
• 4 tbsp. l. canola oil
• 1/2 bunch fresh cilantro (leaves coarsely chopped)
• 1 bunch sweet basil (leaves coarsely chopped)
• 3 coarsely chopped jalapeño peppers
• 2 heaping tablespoons of Sambal Olek sauce
• 1/2 cup soy sauce
• 1 tbsp. l. sesame oil
• Salt to taste
• Lime wedges for garnish

Hot vinaigrette sauce:

• 1/4 cup Sambal Olek chili pepper sauce
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 1 tsp. sesame oil
• 2 tbsp. l. dark brown sugar

Roasted Vegetable Soup Mix Options:

• Eggplants
• Carrot
• Red pepper
• Shiitake mushrooms
• Fresh spinach
• Green peas
• Rice noodles, ramen noodles, lo mein or buckwheat noodles

Preparation:

1. Warp: Preheat oven to 180°C.
   
   Place all vegetables in a baking dish and bake in oil for 25 minutes.
   
   Remove the pan from the oven, transfer the vegetables to a large saucepan, and add 4 liters of cold water. Bring the water to a boil. Once boiling, add the cilantro, basil, and jalapeño pepper and simmer for 20 minutes. Remove from heat and strain. Add the sambal, soy sauce, sesame oil, and salt to taste.
2. For the hot vinaigrette sauce: Mix all ingredients.
   
   For servingToss the roasted vegetables with the tangy vinaigrette and spoon them into each bowl of soup. Garnish with fresh lime wedges.