Ingredients

The following ingredients have 4 Servings
  • Two 3-inch Frontier Co-op cinnamon sticks
  • 3 Frontier Co-op whole cloves
  • 2 Frontier Co-op star anise
  • 1 large white onion*, peeled and quartered
  • 4-inch piece of fresh ginger*, peeled and halved lengthwise
  • 4 cups (32 ounces) vegetable stock or broth
  • 4 cups water
  • 2 tablespoons reduced-sodium tamari or soy sauce
  • 6 ounces (one large handful) rice noodles
  • 1 tablespoon avocado oil, mild extra-virgin olive oil or your neutral-flavored oil of choice
  • 5 ounces thinly sliced shiitake mushrooms
  • Salt
  • Mung bean sprouts
  • Sprigs of fresh basil (use Thai basil if you can find it) or cilantro
  • Sprigs of fresh mint
  • Thinly sliced green onions (mostly green parts)
  • Very thinly sliced fresh jalapeño (omit if sensitive to spice)
  • Small wedges of lime

Instruction

  • Warm a medium soup pot or Dutch oven over medium heat. Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes. 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 to give the flavors time to meld.
  • In the meantime, prepare your rice noodles by cooking them according to package directions. Set them aside.
  • To prepare the shiitake mushrooms, warm the oil in a medium skillet over medium heat until shimmering. Add the mushrooms and a few dashes of salt. Cook until the mushrooms are tender and lightly browned, about 4 to 6 minutes, then set them aside.
  • Once the broth is done cooking, strain out the onions, ginger and spices (this is easiest with a small metal sieve, but you can also strain the mixture through a colander into another large bowl). Season it to taste with extra tamari and/or salt until the flavors of the spices really shine.
  • Ladle the broth into bowls, add cooked noodles and mushrooms, and fresh garnishes to your heart’s content (don’t forget the lime!). Serve immediately, with chopsticks and soup spoons.