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!