Vegetarian Vietnamese-style broth
8 cups clear vegetable stock or broth
3 tablespoons soy sauce
8 medium garlic cloves, peeled and chopped coarsely
Sign Up and Save
Get six months of free digital access to The Telegraph
1 small onion, diced
1 (1-inch) piece fresh ginger
2 (3-inch long) cinnamon sticks
2 pods of star anise
2 large bay leaves
Makes 8 cups. 1. Place stock or broth, soy sauce, garlic, and onion in large pot and bring to a boil over medium heat. Meanwhile, char ginger on all sides over an open gas flame or in a small skillet. Add to stock. Add the cinnamon sticks, star anise, and bay leaves to the broth. Reduce the heat to low. Simmer, partially covered, for 20-25 minutes.
2. Remove solids with slotted spoon or strain broth through fine-mesh sieve. Adjust seasonings if necessary. Return to pot and keep hot until ready to use in soup. Place these ingredients in slow cooker overnight, and you’ll have piping-hot, fruit-scented cereal in the morning.
Nutritional information per servings: Calories 30 (less than 3 percent from fat), protein 2.0 g, carbohydrates 4.2 g, fat 0.2 g (no saturated fat), cholesterol 0.1 mg, sodium 650 mg, fiber 0.4 g