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Soup & Stew
6 - 8 servings
0 minutes
1 hour 40 minutes
Chef Martin Yan
1 tablespoon vegetable oil
1 large organic yellow onion, cut into 1½ inch squares
4 organic green onions, including tops and cut into 2 inch pieces
9 cups water
4 organic carrots, cut into ⅕ inch think slices
2 stalks organic celery
2 sprigs cilantro
2 tablespoons soy sauce
2 teaspoons salt
½ pod star anise
½ teaspoon Sichuan Peppercorn, toasted
½ teaspoon white pepper
Heat oil in a large stockpot over medium-high heat.
Add ginger, garlic, onion, and green onions, and cook, stirring, for 2 minutes.
Add remaining ingredients and bring to a boil.
Reduce heat, cover, and simmer for 1½ hours. Strain broth, discarding vegetables and seasonings.
