This Chinese 5 Spice Recipe is great for soups, sweet potatoes, or a stir fry. I have even used it to make apple, pumpkin, or sweet potatoe pies. The recipe is listed below, plus two of my favorite vegetarian soup recipes that use this spice blend. So warm and delicious on a cold day!
Chinese 5 Spice Recipe
- 1 tsp of ground cinnamon
- 1/2 tsp of ground nutmeg
- 1 tsp of ground clove
- 1/2 tsp of ground fennel seed
- 1 tsp of ground star anise
- 1/2 tsp of ground ginger
- 1 tsp of ground peppercorns
You probably have noticed that there are more than five spices listed in this recipe. They all combine nicely for a delicious flavor. Mix all the dried, ground spices together. If any are not fully ground, you can grind them in a coffee been grinder, food processor, or high speed blender. Store the mixed, ground spices in an air tight glass jar. Should last about a year.
Vegetarian Pho Soup Recipe
Try this Vegetarian Pho Soup, which utilizes the Chinese 5 Spice Recipe listed above.
Vegetarian Pho Soup Ingredients
- 5 cups of vegetable broth
- 3 tsp of Chinese 5 Spice Recipe listed above
- 1 large carrot, sliced into rings
- 1 large onion, minced and sauted
- 2 cloves of garlic, crushed
- 1 inch of fresh ginger root, minced
- 1 tsp of chili sauce
- 3 Tbsp of soy sauce
- 1 Tbsp of rice vinegar
- 1/2 cup of chopped edamame (optional)
- 2 baby bok choy heads – sliced very thin
- 4 ounces of rice noodles
- Garnish with: limes, basil leaves, chives, chili sauce, and grilled tofu
- Bring all EXCEPT the edamame, bok choy, rice noodles, and garnish to a boil. Reduce heat and simmer on low for about 45 minutes.
- Then, add the edamame and bok choy and cook for 10 more minutes. Turn off heat, but cover with a lid.
- Meanwhile, prepare the noodles, grilled tofu, and garnish.
- Cook the noodles separately according to package instructions.
- Grill the tofu as desired.
- Make a garnish tray with lime wedges, sliced basil leaves, sliced chives, chili sauce, and the grilled tofu.
- To serve, place the desired amount of cooked and strained noodles into serving bowl. Scoop soup over the noodles. Garnish as desired.
Root Soup Recipe
This root soup is the best cold weather meal. Hearty and spicy, it hits the spot, warming the depths of our body with a healthy and delicious flavor.
- 2 pounds of carrots, sliced
- 2 inches of fresh ginger root, sliced
- 6 cups of water
- 1 can of coconut milk
- 3 tsp of Chinese 5 Spice Recipe
- 1/4 tsp of fresh thyme or 1/8 tsp of dried thyme
- 1 Tbsp of chili sauce
- 1/2 pound of cubed potatoes (this can include new potatoes, sweet potatoes, blue potatoes, red potatoes, etc.). Cut the potatoes into bite sized pieces.
- 1 large onion, sliced
- 3 cloves of garlic, minced
- salt and pepper to taste
- First, you are going to make a carrot puree. So cook the carrots and ginger root in about 6 cups of water, until soft. Place the carrots and ginger in a blender with about 2 cups of the water they were cooked in. Blend into a puree.
- Pour the carrot ginger puree into a large sauce pan. Add 1 can of coconut milk, spices, and the sliced potatoes, and bring to a boil. Then turn down to low.
- In a separate pan, saute the onions and garlic. Add to the pot of cooking soup. Let the soup cook for an hour or two on low heat. Serve hot with bread, crackers, pita, or naan!
Only the pure in heart can make a good soup.
-Ludwig van Beethoven
By: Kathy Sadowski, MS in Aromatherapy, RA (ARC), Professional AIA and NAHA Member, LMT