Vietnamese Noodle Soup
For the broth:
- 1/2 large onion, peeled and halved
- 1-inch piece of fresh ginger, peeled and halved lengthwise
- 3-inch cinnamon stick
- 1 star anise
- 2 whole cloves
- 4 cups of water
- 1 1/2 vegetable stock powder tablets
- 2 teaspoons soy sauce
- 2 carrots, peeled and chopped
For the noodles:
- 2 Individual packages of Japanese style fresh ramen noodles, or your choice of noodles.
For the toppings:
- Handful of spinach
- Spring onion
- Hard boiled egg/tofu
- Chili flakes
- Fresh cilantro
To make the broth, in a pan, sauté the onion and ginger (mid high heat) until gold/brown color (about 5 minutes).
In a large pot, dry-roast cinnamon, star anise, cloves over medium-low heat, stirring to prevent burning. When you can smell the aroma of the roasted spices, add vegetable stock, water, soy sauce, carrots, and onion and ginger.
Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.
Make the noodles while the broth simmers. Bring the water to a boil, put the noodles in, reduce heat to simmer and cover for 4 minutes.
Prepare the toppings as desired –cook the boiled eggs*, lightly steam or blanch vegetables, and so on. Toppings should be unseasoned or only lightly seasoned so as not to interfere with the flavor of the broth.
To serve, divide the noodles between two bowls. Arrange toppings over noodles. Ladle the broth between the two bowls.
Hope you like it as much as we do!
*How to cook boiled eggs: add water in a pot to cover the egg. Turn the heat on high with the lid on and bring to boil. Once the water begins to boil take the lid off until timer finishes. Total cook time is 15 mins, from turning the heat on until times is up.