4 Tablespoons canola oil 2 cups shitake mushrooms, caps thinly sliced 1/2 cup julienned ginger 1 onion, chopped 4 stemmed Thai bird chiles, or other hot chile 3 lemongrass stalks, white parts only, sliced 1/4 cup fish sauce 8 cups gf chicken stock 1 star anise 1 cup enoki mushrooms 1/2 cup rice wine vinegar 1/2 cup basil leaves, chopped 1 teaspoon white pepper
Heat a large heavy skillet over medium heat and add 2 Tablespoons oil. When hot, add shitakes and saute until soft. Remove to plate. Add remaining 2 Tablespoons oil to skillet over medium heat and add ginger, onion, chiles and lemongrass. Saute mixture until vegetables are soft. Add fish sauce, chicken stock and star anise. Cook until liquid is reduced by one-forth volume. Strain off solids and return soup to skillet. Add shitakes, enokis, vinegar, basil and white pepper. Adjust seasonings and ladle into serving bowls.