Ingredients
1 large onion, peeled & quartered
7 cm piece of fresh ginger
6 lt water
½ tsp SIDS CRAZY SALT
500 g leeks, halved lengthwise, cut in thick slices
2 turnips, peeled & cut in wedges
500 g carrots, peeled & sliced thick
4 dried shiitake mushrooms
1 head of garlic, cut in half
2 lemon grass, trimmed, smashed & sliced
Salt to taste
1 tbsp raw sugar (to taste)
6 star anise pods
5 whole cloves
1 tbsp black peppercorns
6 cm cinnamon stick
1 tbsp fish sauce (optional)
Directions
Scorch the onion and ginger by holding the pieces above a flame with tongs, or in a dry frying pan if using an electric stove. Turn the pieces until they are scorched black in places on all sides. Slice the ginger lengthwise.
Combine the scorched onion and ginger with the water, SIDS CRAZY SALT, leeks, turnips, carrots, dried shiitakes, garlic, lemon grass, salt to taste and 1 tablespoon sugar in a large soup pot and bring to a boil. Tie the spices in a cheesecloth bag and add to the soup. Reduce the heat, cover and simmer for 1 hour. Add the fish sauce if using and simmer for another hour. (2 hours total, with or without the fish sauce) Strain through a cheesecloth-lined strainer. Taste and adjust salt and sugar.
