Ingredients
2Frontier Co-op cinnamon sticks3-inch
3Frontier Co-op whole cloves
2Frontier Co-op star anise
1large white onionpeeled and quartered
1fresh ginger4-inches, peeled and halved lengthwise
32ozvegetable stockor broth
4cupswater
2tbspreduced-sodium tamarior soy sauce
6ozrice noodlesone large handful
1tbspavocado oilor mild extra-virgin olive oil or neutral-flavored oil
5ozshiitake mushroomsthinly sliced
salt
Mung bean sprouts
fresh basilsprigs, Thai basil or cilantro
fresh mintsprigs
green onionsthinly sliced, mostly green parts
fresh jalapeñovery thinly sliced
small lime wedges
Preparation
Warm a medium soup pot or Dutch oven over medium heat.
Add the cinnamon sticks, cloves, and star anise.
Toast for 3 to 4 until fragrant, while stirring occasionally.
Add the onion, ginger, vegetable stock, water and tamari.
Raise the heat to high and bring the mixture to a boil, then reduce the heat as necessary to maintain a gentle simmer.
Simmer for 30 minutes.
Prepare the rice noodles by cooking them according to package directions. Set aside.
Warm the oil in a medium skillet over medium heat until shimmering.
Add the mushrooms and a few dashes of salt.
Cook for 4 to 6 minutes until the mushrooms are tender and lightly browned. Set aside.
Once the broth is done cooking, strain out the onions, ginger and spices.
Season to taste with extra tamari and salt.
Ladle the broth into bowls, then add cooked noodles and mushrooms.
Serve with desired garnishes, and enjoy!
