Ingredients

The following ingredients have 4 Servings
  • 1 large white onion, peeled and halved
  • 3-inch piece of fresh ginger, halved lengthwise
  • 5 star anise
  • 4 whole cloves
  • 3 (3-inch) cinnamon sticks
  • 2 cardamom pods
  • 1 tablespoon whole coriander seeds
  • 8 cups good-quality vegetable stock (or mushroom stock*)
  • 1 tablespoon brown sugar
  • 2 teaspoons low-sodium soy sauce or tamari
  • 2 teaspoons rice vinegar
  • fine sea salt, to taste
  • 7 ounces uncooked thin rice noodles
  • 1 tablespoon olive oil (or any neutral-flavored oil)
  • 8 ounces shiitake mushrooms, thinly sliced
  • 2 heads baby bok choy, halved
  • optional: 1-2 cups extra veggies (such as sliced carrots, broccoli florets, snow peas, etc.)
  • garnishes: fresh herbs (cilantro, mint, and/or Thai basil), bean sprouts, lime wedges, thinly-sliced chiles (Thai bird chiles or jalapeños), thinly-sliced onions (green onions or white onions), sauces (hoisin and/or sriracha)

Instruction

  • Turn the oven broiler to high, and place the baking rack about 8 inches away from the heating elements.  Place the onion and ginger cut-side-up on a baking sheet, and brush with a bit of oil.  Broil for about 7-10 minutes, until the tops of the onion and ginger are slightly charred.  Remove and set aside.
  • Meanwhile, as your broth is simmering, cook the noodles separately al dente according to the package instructions.  Drain in a strainer, then briefly rinse the noodles with cold water to prevent them from continuing to cook.  (I also recommend tossing the noodles with a drizzle of oil — such as sesame oil — to prevent them from sticking.)
  • Meanwhile, heat the anise, cloves, cinnamon, cardamom and coriander to a large stock pot over medium-high heat for about 3 minutes until fragrant.  Add in the charred onion, ginger, stock, and stir to combine.  Continue cooking until the broth reaches a simmer.  Then reduce heat to medium-low, cover with a lid, and continue to simmer for at least 30 minutes.  Strain out (and discard) the onions, ginger and spices.  Stir the brown sugar, soy sauce and rice vinegar into the hot broth.  Then finally, taste and season the broth with salt as needed.  Continue simmering on medium-low, covered, until ready to serve.
  • Meanwhile, heat the oil in a sauté pan over medium-high heat.  Add the sliced mushrooms and sauté for 5 minutes, stirring occasionally, until cooked through and lightly golden.  Remove from heat.  Then 5 minutes before you are ready to serve the soup, stir the mushrooms, bok choy and veggies into the hot broth so that they can briefly cook.
  •  And now…the fun part!  Add a handful of noodles to each individual serving bowl.  Ladle the hot broth and veggies into the serving bowls.  Top each bowl with lots and lots of garnishes, and finish with a generous squeeze of lime juice.
  • Encouraging everyone to stir the garnishes into the soup so that they can flavor the broth, also adding in additional extra sauces if desired.