INGREDIENTS

INSTRUCTIONS

Place fennel seeds in a small, dry skillet. Set skillet over med heat.
Toast seeds, shaking skillet occasionally, until aromatic, 2 - 4 min.
Transfer fennel seeds to a med saucepan; set pan and seeds aside.
Repeat toasting process with the sesame seeds, toasting in the dry
skillet until aromatic, 1 - 3 min. Transfer the sesame seeds to a
small bowl, and set aside.  Add the ginger, cardamom, and star anise to
the saucepan containing  the taosted fennel seeds Add water, and cover.
Set over high heat,  bring to a boil. Reduce heat; simmer, with lid
ajar, until liquid has  reduced to about 4 C, 45 - 60 min.  Using a
vegetable peeler, make the carrot noodles: Run the peeler  along the
length of each carrot, and rotate the carrot a  quarter-turn** (or you
could julienne and have the same or similar  effect) with each new
strip.  Strain the ginger broth through a fine sieve set over a
heat-proof  bowl; discard solids. Return broth to saucepan; set over
med heat.  Add carrot noodles. Cook until noodles are just tender,
about 3 min.  Add the spinach, and cook until just wilted, about 30
seconds. Season  broth with salt and pepper. Using a slotted spoon,
divide the carrots  and spinach among four soup plates. Top each
serving with the  reserved toasted sesame seeds and the sallions.
According to magazine per serving: Cal 80; Ttal Fat 2g; Carb 14g; Fib
5g; Pro 4g; Sod 95mg  **Turning slicer is available from Katagiri, 226
East 59th St, NY, NY  Recipe by: Living, Dec 1998/Jan 1999  Posted to
EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Apr 08,  1999,
converted by MM_Buster v2.0l.

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