Oriental Noodle & Pea Broth
|Sugar snap peas/Chinese pea pods also called snow peas||1⁄4 Pound, ends and strings removed|
|Regular strength chicken broth||6 Cup (96 tbs)|
|Whole star anise||2|
|Anise seed||1⁄4 Teaspoon, crushed and tied together in a cheesecloth bag|
|Cinnamon sticks||2 , broken into pieces, tied together in a cheesecloth bag|
|Grated fresh ginger||3⁄4 Teaspoon|
|Dry pasta||1 Ounce (Thin Strands, Such As Spaghettini / Vermicelli)|
Cut peas diagonally into 1/4- to 1/2-inch-thick slices; Set aside.
In a 4- to 5-quart pan, bring broth, star anise, and ginger to a boil over high heat.
Add pasta; return to a boil and cook just until al dente about 3 minutes.
With a slotted spoon, remove star anise from soup; discard anise.
Add peas and return to a boil.
Ladle soup into bowls.
Makes 4 to 6 servings.