YIELD: 8 servings
2 star anise pods
1 ounce dried shiitake mushrooms (about 2 cups)
1 -inch piece fresh ginger, peeled and sliced
2 medium white onions, diced
1/2 teaspoon fine sea salt
1 jalapeño pepper or Thai bird chile, seeded and chopped
2 cinnamon sticks
8 cloves garlic
4 whole cloves
1 (8-ounce) package brown rice noodles or soba noodles
6 green onions, thinly sliced
2 ounces cremini mushrooms, thinly sliced
2 cups bean sprouts
1 lime, cut into wedges
1 jalapeño pepper, sliced
Fresh cilantro, basil and/or mint leaves
Soak dried shiitake mushrooms in 8 cups warm water for 20 minutes.
Heat a stockpot over medium heat. Place onions in the pot and cook, stirring as needed, until deeply browned, about 5 minutes. Add mushrooms and their soaking liquid, jalapeño, garlic, ginger, cinnamon, anise, cloves and salt. Bring to a boil, then lower heat to medium-low, cover and simmer for about 25 minutes. Taste and adjust seasoning if needed. Strain into a clean pot and discard solids. Keep broth warm over low heat.
While broth is simmering, cook noodles according to package instructions. Arrange garnishes on a large platter or divide between individual plates. Portion noodles in large bowls and ladle broth over the top. Add garnishes to taste and serve.
SOURCE: Whole Foods Market