Along with the cloves, cinnamon, and star anise, you can also add black peppercorns to the broth. I avoid it because I'm allergic to black pepper.You can also make this broth in a Instant Pot on high pressure for 12 minutes.Store the broth in the refrigerator for a few days or freeze for a few months.
Servings: 4servings
Calories: 188kcal
Ingredients
Broth
2tablespoonscooking oilI use a sunflower & coconut oil mix
3star anise
4cloves
1cinnamon stick
1piece of gingerabout thumb size, peeled and cut into thin slices
2smallyellow onionspeeled and cut into chunks
1Fuji applepeeled, cored, and cut into chunks
½cupcilantro leaves
2tablespoonstamarigluten free; or sub with about ½ teaspoon salt
1cupmushroomsfor the broth; shitake or cremini, sliced
Add the star anise, cloves, and cinnamon. Toast them for up to a minute, or until you can smell their aroma.
Add the oil, ginger, and onions, and let the ginger and onions brown for a few minutes before turning them over to cook on the other side.
Add the mushrooms, broth, apples, and cilantro. Bring to a low boil and simmer for 20 minutes, or until the apples are very soft.
While the broth is cooking, steam, stir fry, or roast the broccoli, red pepper slices, and mushrooms until slightly tender. Stir fry or steam the noodles.
Strain the broth into a fine strainer or use cheesecloth.
Serve the broth with sesame egg bites (recipe below), broccoli, red pepper slices, mushrooms, noodles, cilantro, and mint leaves. Feel free to add other veggies or protein.