SOBA NOODLES WITH GINGER BROTH AND CRUNCHY GINGER
This noodle dish celebrates the pungent, spicy notes of ginger by both infusing it in stock to create a warming broth and frying it with shallots and panko to create crunchy ginger crumbs you'll want to sprinkle onto everything: eggs, rice or even a savory porridge. Feel free to double the amount of the ginger crumbs, if you like; they'll keep in an airtight jar at room temperature for up to one week. Serve these noodles with your protein of choice - tofu, fish, leftover roast chicken - or any cooked vegetable for a complete meal.
Provided by Yotam Ottolenghi
Categories noodles, soups and stews, appetizer, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- First, prepare the toppings: Add 4 tablespoons oil to a large skillet and heat gently over medium. Place the red-pepper (chilli) flakes and paprika into a small heatproof bowl. Once the oil is quite hot but not smoking, pour it over the spices. Set aside to infuse as you make the ginger crumbs.
- Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high. Once hot, turn the heat back down to medium and add the ginger and shallot. Cook for 10 to 15 minutes, stirring often, until nicely browned and starting to crisp. Add the panko, sesame seeds and 1/4 teaspoon salt, and cook for 4 to 6 minutes more, stirring often, until nicely toasted. Transfer to a bowl and set aside.
- Meanwhile, make the broth: Add all the broth ingredients plus 3/4 cup/200 milliliters water and 1 teaspoon salt to a medium lidded saucepan, and bring to a simmer over medium-high heat. Cover once simmering, turn the heat down to low and cook for 25 minutes. Drain through a sieve set over a bowl, discarding the solids, and return the broth to the saucepan along with another 1 1/4 cups/300 milliliters hot water. Keep warm over low heat until ready to serve.
- Prepare the noodles: Boil them in a pot or saucepan according to package instructions, or for 5 minutes in plenty of boiling water. Drain well and run under cold water to stop the cooking. Return the drained noodles to the pot or saucepan and toss with the lime juice, soy sauce and cilantro (coriander).
- Divide the warm broth across four bowls, then use a fork to twist and gather the noodles and nest them artfully in the bowls. Top with a spoonful of the ginger crumbs and the chile oil, serving the remaining alongside.
GINGER-TURMERIC BONE BROTH WITH GREENS
This simple, soothing recipe fortifies the bone broth you already have on hand - either your own or a store-bought variety. The spice, aromatics and citrus are added flourishes. Ginger lends warmth, and turmeric offers a robust earthiness. Handfuls of nutrient-dense torn greens thrown in at the end wilt just enough to retain a delicate crunch, and a squeeze of lemon completes the broth.
Provided by Yewande Komolafe
Categories easy, quick, soups and stews
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pour the broth into a medium pot and add the turmeric. Set over high heat and bring to a boil. Lower the heat to medium and allow to simmer for 5 minutes. Add the garlic and ginger, and season to taste with salt and black pepper. Remove from heat and stir in the greens, if using.
- Divide the broth in bowls or large mugs. Serve hot with lemon wedges for squeezing.
GINGER BROTH
A variation on a soup that is on this website, only this one is for those days when you need a flavoring, or are too sick to have solids! Vary tasty though, and roommate approved ;)
Provided by More Gun
Categories Clear Soup
Time 17m
Yield 4 8fl.oz. cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Add oil to the saucepan and begin heating.
- Add chicken broth to the oil, stir thoroughly.
- Add remaining ingredients (onion powder, garlic powder, black pepper, and ginger) to the broth.
- Continue stirring until liquid is opaque in color.
- Bring to a boil.
- Remove from heat and let settle.
Nutrition Facts : Calories 39.2, Fat 1.7, SaturatedFat 0.4, Sodium 509.8, Carbohydrate 2.2, Fiber 0.2, Sugar 0.9, Protein 3.5
SCALLION-GINGER BROTH
Enhance chicken broth with scallions, ginger, and fish sauce for plenty of low-fat flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Number Of Ingredients 8
Steps:
- In a large saucepan, heat oil over medium-high. Add scallion whites, ginger, and garlic; cook, stirring, until scallions begin to soften, about 3 minutes. Add broth and fish sauce. Bring to a boil; reduce to a simmer and cook until flavors are blended, about 5 minutes. Add stir-ins (if using) and simmer until desired doneness. Add lime juice and garnish with scallion greens if desired.
Nutrition Facts : Calories 39 g, Fat 1 g, Protein 4 g
GINGER BROTH
Make and share this Ginger Broth recipe from Food.com.
Provided by That is Dr House to
Categories Clear Soup
Time 40m
Yield 10 cups, 20 serving(s)
Number Of Ingredients 8
Steps:
- Note: Can use a very light vegetable broth with not many strong flavored vegetables in it also.
- In stock pot combine the first 6 with the stock and wine.
- Bring to boil and reduce heat and simmer, uncovered for 20 minutes.
- Let rest 20.
- Strain through a lined strainer. Use several layers of rinsed cheesecloth and discard all solids.
- The broth can be used immediately or cooled and refrigerated for 2 days.
- Freezes for up to 3 months.
Nutrition Facts : Calories 28.1, Fat 0.1, Sodium 11.6, Carbohydrate 3.7, Fiber 0.9, Sugar 1.2, Protein 0.4
More about "ginger broth recipes"
GINGER AND TURMERIC BROTH - LAZY CAT KITCHEN
From lazycatkitchen.com
5/5 (14)Category Large Plates, Salads And SoupsCuisine AsianCalories 339 per serving
- Chop all your aromatics (shallot, ginger, garlic, chilli and lemongrass) finely. Alternatively, you could slice them roughly and then put them in a herb chopper or food processor and mince them.
- Heat up 2 tbsp of oil (I used rice bran) in a heavy-bottomed pot. Once the oil gets hot, throw all the aromatics in. Sautee them on a low heat, stirring very frequently, until they have softened and released their aroma (about 5 minutes).
- Now, add in the powdered turmeric and peppercorns. Stir turmeric into the aromatics, allowing the spice to toast gently before adding more moisture to the pan. Stir the whole time and make sure your flame is on low as ground spices burn easily.
- Add about 5 cups / 1.25 L of water and a veggie stock cube or vegetable stock. If you don't have any stock handy, but happen to have random unused vegetables in the fridge, put them in to create a stock on the go. I used 1 carrot, ½ small fennel bulb, a small wedge of cabbage, 2 celery sticks and a dried (shiitake) mushroom to impart more flavour to the soup. This is totally optional, but a good way to use up all these unwanted bits and pieces.
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