Photograph by Yudi Ela, food styling by Susie Theodorou, prop styling by Sophie Strangio
In this hybrid soup, which borrows elements of Vietnamese, Chinese, and Japanese soups, Andy Baraghani simmers whole cinnamon and star anise in the tomato broth to add a light sweetness, while finely ground black pepper gives it some heat. (Any black pepper works, but we prefer this one from Diaspora Co.; it’s fruity and just a little spicy.) You may be surprised at how quickly this broth builds flavor, with massive depth from golden onions, tomatoes, soy sauce, and just a tiny bit of butter for a silky finish.