Warm a frying pan over medium heat and toast the cinnamon, cardamom, star anise, cloves, peppercorns, fennel, and coriander seeds for two to three minutes until fragrant.
Ingredients (for 4 servings)
1 whole — For the broth
1 whole — cinnamon stick
10 whole — cardamom pods
4 whole — star anise pods
1 tbsp — whole cloves
1 tsp — whole black peppercorns
1 tsp — whole fennel seeds
1 tsp — whole coriander seeds
1 whole — yellow onion, peeled and cut into wedges
2 whole — heads of garlic
4 whole — oneinch pieces of ginger
1 whole — sweet corn, cut into two‑inch segments
1 whole — carrot, cut into 1‑inch chunks
1 whole — small daikon, cut into 1‑inch chunks
5 whole — dried shiitake mushrooms, stems removed
1 whole — long piece of kombu
1 whole — sachet Umami Dashi
1 whole — Noodles and toppings
7 oz — extra‑firm tofu, cubed
¼ tsp — garlic powder
¼ tsp — five‑spice
8 oz — rice vermicelli or glass noodles, cooked
1 whole — lime, cut into wedges
½ cup — cilantro
½ cup — thinly sliced onion
1 whole — Optional 1 cup mung bean sprouts, 1 bunch Thai basil