Spring Herb Broth
Photography Manja Wachsmuth.
Broths make the best spring soups – they’re light enough to remind us that summer days are coming, yet warming enough to chase off any chilly spring blues. The warming notes of star anise and the filling noodles make this broth deceptively satisfying.
Serves: 4
INGREDIENTS
2 whole star anise
1 piece cassia bark
4 whole green cardamom pods
3 black cardamom pods (optional)
1 litre chicken stock
sea salt
300 grams rice stick noodles
1 carrot, finely diced
1 small fennel bulb, finely sliced into rings, fronds reserved
1 cup shelled broad beans
1 teaspoon roughly chopped dill
1 teaspoon finely chopped flat-leaf parsley
1 spring onion, thinly sliced
zest and juice of one lemon
METHOD
Put the star anise, cassia bark, green and black cardamom pods and the chicken stock in a saucepan. Bring to the boil, cover and simmer for 15 minutes. This can be done in advance.
When ready to serve, season the broth and bring back to the boil. Add the noodles and simmer for 7 minutes then add the carrot, fennel and broad beans. Simmer uncovered for 3-5 minutes. The vegetables should be vibrant but still crisp and the noodles cooked through.
To serve: Divide the noodles between four bowls. Ladle over the broth and vegetables. Top with a pile of herbs and spring onions and sprinkle each with lemon zest and juice.
Pantry note: Star anise, cassia bark and green and black cardamom pods can be found in Asian and specialty stores.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.