This isn’t completely authentic but the broth has a good taste and it is just packed with vegetables. I added Thai basil and lime to garnish, which the recipe didn’t call for. I only had 10 star anise on hand so that is what I used. For mushrooms I used chestnut and dried shiitake; I let the shiitake simmer the entire 40 minutes. The mixed root vegetables in my case consisted of just one carrot, and a purple one at that, hence the lovely hue of my broth. I left out the black pepper. For the green leaves I used chard/mangold which I cooked with the rice noodles, and cress.
Tag Archives: radish
Two people who don’t like raw radish appreciated this roasted radish dish, which I served with crema di balsamica instead of balsamic vinegar. I used Himalayan black salt in place of sea salt.
I used this recipe, opting for agave rather than honey.