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Author Notes: I love Asian food and soup & this recipe combines the two! Perfect base for a udon noodle, tofu, veggie combo or any of your other favorite asian recipes (like steaming fish and stir fries). It only takes about an hour to cook and can last in the fridge for 4-5 days & in the freezer for up to 6 months. Hope you enjoy it! —Kristina's Cooking
- 2 Star Anise
- 1 teaspoon Sichuan peppercorns
- 1 Onion, Roughly Chopped
- 1 Carrot, Roughly Chopped
- 1 Bunch Scallions, Roughly Chopped
- 1 1 Inch Piece Ginger
- 8 Garlic Cloves, Roughly Chopped
- 3 Dried Shiitakes
- 3 cups Bok Choy, Roughly Chopped
- 1 Bunch Cilantro, With Stems
- 3-4 tablespoons Soy Sauce
- 8-10 cups Filtered Water (or more if needed)
- Tie the star anise and Sichuan peppercorns in a piece of cheesecloth.
- Combine the onion, carrot, scallions, ginger, garlic, shiitakes, bok choy, cilantro, soy sauce, and water in a large pot and bring to a boil.
- Reduce heat and simmer uncovered, adding water as necessary to keep the veggies submerged, for about 1 hour, or until the vegetables are very tender and the broth is flavorful.
- Remove the spice bundle and mushrooms.
- If you like the taste of the veggies in the broth you can eat it as is but I find that pureeing the veggies with the broth then straining it adds a lot more flavor (and also makes the broth a little thicker).
- Add your favorite soup ingredients or use for stir fries and/or steaming. Enjoy!