Very easy, and quick to make- this is a delicious bowl of comfort food.
The spices are key to it's wonderful flavor; Penzey's is a great resource and most area co-ops sell in bulk.
1 Tbsp. olive oil or butter
1/4 lb. sliced earthy mushrooms
2 cinnamon sticks
4 whole cloves
2 star anise
1/4 c. large chopped onion
1" piece fresh ginger, peeled and rough chopped
1 Tbsp. soy sauce or tamari
6 c. vegetable (or chicken) broth
1/2 lb. rice noodles (reduce to !/4 lb. if you like a more broth-centric soup)
4 c. small chopped broccoli, bok choy, snap or snow peas, and/or torn greens (spinach/chard/beet)
2-3 green onions
Optional garnish: snipped mint
Saute mushrooms in olive oil or butter. Set aside.
Toast cinnamon, cloves, star anise, and peppercorns on stove in dry soup pot for about 2 minutes, just until fragrant. Add onion, ginger, soy sauce or tamari, and broth. Low simmer for 20 minutes, then strain out spices, onion and ginger. Return broth to pot and season to your taste.
Meanwhile cook and drain noodles according to package directions.
Add 4 c. veggies and green onions to broth; simmer for 2-3 minutes, until just barely firm-tender.
Stir in cooked mushrooms and noodles, and re-warm.
Serve garnished with snipped mint and/or a little chopped green onion. Enjoy!
Recipe created or adapted by Liz Talley, Urban Graze
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