1 2-inch piece of ginger, peeled and cut lengthwise
1 stick of cinnamon
1 tsp coriander seeds
2-3 star anise
4 cups vegetable stock
1 tbsp soy sauce
2 zucchini cut into noodles
Chili Peppers, sliced
Set your oven to broil and char the onion and ginger until slightly blackened, set aside.
Toast the dry spices in a dry pan until they start to give off an aroma. Make sure you stir frequently so they don’t burn. Allow to the spices to cool before placing them in a cheese cloth bag or tea steeper. If the cinnamon doesn’t fit, you can put it straight in the pot.
Put the vegetable stock into a medium sized pot. Add the onion, ginger, toasted spices and soy sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes.
Place the zucchini noodles into your soup bowls. Pour the soup over the noodles.