Broth:
1 large onion, sliced
3-inch piece fresh ginger root, sliced
4-inch cinnamon stick
5 star anise
5 cloves
3 cloves garlic, minced
2 teaspoon coriander seeds
6 cups vegetable stock
4 teaspoons tamari
1 teaspoon agave syrup
4 stalks celery, sliced (use what you have - carrots, broccoli, boy choy, green bean, mushroom, cabbage, etc.)
1 pound rice noodles
Korean Ribs
Garnishes:
3 scallions, thinly sliced
1 chile pepper (Thai bird, serrano, or jalapeño), sliced
2 lime, cut into wedges
1 cup bean sprouts
Large handful of herbs: cilantro, Thai basil, mint
Hoisin sauce, sriracha sauce
For the broth: In a large pot, dry roast garlic, onion, ginger, cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When spices are aromatic, add vegetable stock, tamari, agave.
Bring broth to a boil, reduce heat, and simmer, covered, for 20 minutes.
Strain out the star anise, cinnamon stick, ginger and clove (you can contain them in a teaball and lift out out of the broth).
Add the veggies and cook another 10 minutes. Keep hot until ready to serve.
For the noodles: While broth is simmering, place noodles in a large bowl and cover with hot water. Let stand for 20-30 minutes or until tender but still chewy. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)
While broth is simmering, slide and pan fry the Korean ribs.
To serve: Divide noodles between bowls. Arrange Korean Ribs over noodles. Ladle about 2 cups of broth into each bowl. Serve with garnishes on the side.
Serves 6
Follow Janet Hudson on Instagram as @veganfeastcatering and check out her cookbook The Easy Vegan.
