I have no idea what to call this soup. When I was putting it together in my head, I wanted a super flavorful beef broth base like pho but I didn't exactly want pho. This soup is built on a rich broth infused with charred onion, browned ginger and toasted spices like cinnamon, anise and coriander seed. It's the best part of the soup.
I just added carrots, sugar snap peas, collard greens and tofu knots - for protein. If you're aip or paleo, substitute any cooked meat. Toppings are a must. They really elevate the soup to a much better place. Shredded mint, cilantro, diced white onion and lime wedges.
A word on tofu knots - They are delicious. I've used both fresh and frozen. Fresh are about 100 times better but they're hard to find. They also come dry but I haven't tried those yet. I've only seen each in asian grocery stores or markets.
Makes 4 servings.
A Pho Like Soup
3 star anise pods
1 cinnamon stick
3 cloves
1 teaspoon coriander seeds
1 yellow onion, peeled, halved
2" ginger, halved
4 cloves garlic, peeled
2 quarts beef stock
1 tablespoon fish sauce
1 tablespoon coconut aminos or tamari soy sauce
10 oz sugar snap peas, trimmed
3 carrots, peeled, chopped
8oz tofu skin knots
2 cups chopped collard greens
juice of one lime
salt, to taste
lime wedges
chopped mint
chopped cilantro
In a small cast iron skillet, toast spices. Set aside. Use the same pan to char onion, garlic and ginger. Add spices, charred onion, garlic, ginger and beef stock to a large pot and simmer for 1 hour. Strain out and discard solids. Return liquid to pot and add fish sauce, snap peas, carrots and tofu knots. Simmer until carrots are soft, about 7 minutes. Stir in collard greens and season with salt.
Ladle into bowls and garnish with chopped mint, chopped cilantro and lime wedges.