Serves 2-3
Broth
Ingredients:
2 lbs. / 1 kg onion (white, yellow, red…)
1.5 oz / 50g fresh ginger
1 Tbsp. fennel seeds
3 black cardamom pods (green cardamom also works)
3 star anise
5 whole cloves
½ tsp. black peppercorns
1 cinnamon stick
1 tsp. coriander seeds
½ Tbsp. sea salt
6 cups / 1.5 liters water
Directions:
1. Peel and roughly chop onions. Wash ginger and slice, leaving the skin on.
2. To the pot of water add all spices, onions, ginger and salt. Bring to a boil and let simmer for one hour or more with the lid on. You can also boil for thirty minutes, turn off the heat and let the broth steep until you are ready to eat.
3. Strain broth through a sieve into another pot and discard all solids.
Noodle Bowl
Suggested Ingredients
Noodles: soba or rice (cook according to package directions)
Greens: bok choy, spinach, swiss chard,
Cruciferous veggies: broccoli, romanesco, cauliflower, cabbage (raw or lightly steamed)
Other veg: mung bean sprouts, carrot, bell pepper, mushrooms
Garnishes: lime, toasted sesame seeds, Thai basil, spring onion, sriracha, tamari
Assembly:
1. In very large bowls place some roughly chopped greens. Ladle in the hot broth, which will quickly wilt the greens.
2. Add noodles, all veggies and top with the garnishes. Thai basil may be hard to find but it is worth the search! Makes all the difference. Serve hot. Enjoy.