What you need:
1 cinnamon stick
5 cloves
10 whole peppercorns
10 coriander seeds
1 2″ piece of ginger peeled and chopped roughly
3 garlic cloves
8 C water (or 2 quarts)
2 Tbsp vegetable better than bullion or 2 bullion cubes
(you could alternatively use 8 C vegetable stock)
1 yellow onion peeled and quarted
2 carrots peeled and roughly chopped
1 package of rice or udon noodles (I prefer udon)
Fresh basil leaves
Fresh mint leaves
Fresh cilantro leaves
Jalapeno sliced thinly
1 bunch green onions chopped
What you’ll do:
In medium over medium heat saucepan dry roast the cinnamon, cloves, peppercorns and coriander until the are fragrant
Add ginger, garlic, water and bullion (vegetable stock), onion and carrots
Bring to a boil then reduce heat and simmer for 30 minutes
Strain all spices, onion and carrots out so only broth is remaining
Add noodles and cook until tender (About 6-7 minutes if using udon noodles)
Spoon into bowl and top with basil, mint, jalapeno and cilantro
Add Sriracha if wanted
Enjoy!
