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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra-virgin olive oil (extra virgin)
- 1 sweet onion (medium, cut into quarters)
- 5 whole star anise pods
- 1 Tbsp. fennel seeds
- 1 Tbsp. coriander seeds
- 1 cinnamon stick
- 1/2 Tbsp. whole black peppercorns
- 1 cup dried mushrooms (mixed, I like shiitake and wood ear)
- 1 cube ginger (peeled)
- 1/2 tsp. Maggi Seasoning Sauce (see Recipe Note #2)
- 2 celery stalks
- 8 baby carrots
- 1/2 cup fresh parsley
- 3 garlic cloves (unpeeled)
- 2 bay leaves
- 2 leaves (kaffir, also called lime leaves; optional)
- 1 sweet onion (medium, cut into thin quarter rings)
- 2 Tbsp. cilantro stems (finely chopped)
- 2 cups broccoli florets
- 8 oz. shiitake mushrooms (stemmed and sliced)
- 1 can straw mushrooms (drained)
- 1 zucchini (small, halved and sliced ~1/4" thick)
- 2 cups baby bok choy (sliced ~1/4" thick)
- cilantro (chopped)
- thai basil leaves (whole, tear over individual servings of soup)
- scallions (sliced)
- jalapeños (sliced)
- mung bean sprouts
- lime wedges
- sauce (Nuoc cham, see Recipe Note #3)
- Sriracha
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