Fragrant Vegetable Broth - Cuisine Magazine - From New Zealand to the World

Name: Fragrant Vegetable Broth - Cuisine Magazine - From New Zealand to the World
Ingredients: 1 teaspoon coriander seeds; 2 star anise; 3 cloves; ½ cinnamon stick, crushed; ½ teaspoon fennel seeds; 2 black or 4 green cardamom pods, crushed; 2 onions, halved; 2 carrots, halved lengthways; 2 celery sticks; 4 cloves garlic, peeled, halved; 5cm piece ginger, sliced; 8 dried shiitake mushrooms; 10g kombu or other chunky dried seaweed; 1 teaspoon peppercorns, black or white; 2 teaspoons raw sugar; 1 teaspoon salt; ½ cup Shaoxing wine; 2 tablespoons peanut or plain oil; 300g firm tofu, sliced; 3 tablespoons soy sauce; 250g enoki or oyster mushrooms; 1 tablespoon white miso; 2 tablespoons fish or soy sauce; 300g orange kūmara, peeled, julienned into long, thin strips, or use kūmara noodles; pickled red chillies, pickled red onion, bean sprouts, coriander, Thai basil, lime wedges, hoisin, sriracha sauce, to serve

www.cuisine.co.nz

I have based this broth on Vietnamese pho, but with the addition of plenty of extra vegetables. I’ve also used very non-authentic miso, which really adds to the

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Ingredients

1 teaspoon coriander seeds
2 star anise
3 cloves
½ cinnamon stick, crushed
½ teaspoon fennel seeds
2 black or 4 green cardamom pods, crushed
2 onions, halved
2 carrots, halved lengthways
2 celery sticks
4 cloves garlic, peeled, halved
5cm piece ginger, sliced
8 dried shiitake mushrooms
10g kombu or other chunky dried seaweed
1 teaspoon peppercorns, black or white
2 teaspoons raw sugar
1 teaspoon salt
½ cup Shaoxing wine
2 tablespoons peanut or plain oil
300g firm tofu, sliced
3 tablespoons soy sauce
250g enoki or oyster mushrooms
1 tablespoon white miso
2 tablespoons fish or soy sauce
300g orange kūmara, peeled, julienned into long, thin strips, or use kūmara noodles
pickled red chillies, pickled red onion, bean sprouts, coriander, Thai basil, lime wedges, hoisin, sriracha sauce, to serve