Star Anise, Cinnamon and Charred Onion Broth

The Broth Kitchen • Recipe 11 • IndigoKoi Wellness, LLC

Aromatic whole spices give this vegetable broth a warm, layered fragrance for noodle bowls.

Vegan strained broth | Yield: About 5 cups | Time: 40 minutes

Ingredients

• 6 cups unsalted vegetable broth

• 1 large onion, peeled and halved

• 2-inch piece ginger, sliced

• 1 whole culinary Chinese star anise

• 1 small cinnamon stick, about 2 inches

• ½ teaspoon coriander seeds

• 1 teaspoon reduced-sodium tamari, optional

Method

1. Brown the onion cut-side down in a dry heavy skillet over medium heat for 5–7 minutes, stopping before it burns.

2. Transfer onion to a saucepan with broth, ginger and spices. Simmer gently 25 minutes.

3. Strain thoroughly, discard whole spices and add optional tamari.

Coach Winona’s kitchen note

Serve with rice noodles and tofu. Use star anise sold for cooking; check tamari for soy and gluten suitability.

Make it your own

Taste after simmering before adding salt. Use unsalted broth for the greatest control over seasoning; a homemade base or a store-bought option both work. Broth yields vary with pot size and evaporation. A strained broth is a meal foundation; add the suggested beans, tofu, meat or grains when you want a fuller bowl.

Cooling, storage and reheating

Cool promptly in small, shallow containers; refrigerate within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days or freeze in suitable containers with expansion space. Reheat soup and broth to a rolling boil; solid leftovers should reach 165°F. Reheat only the portion needed.

Food-safety guidance

USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety