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Food and Recipe Ginger-Poached Noodles

Discussion in 'Lifestyle & Healthy Living' started by Jeanh, Sep 26, 2015.

  1. Ginger-Poached Noodles
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    • 4 cups vegetable broth
    • 2 ounces fresh ginger, peeled and thinly sliced
    • 8 ounces firm tofu, cut into small cubes
    • 1-2 cups (half a bunch) of broccolini, broccoli, or baby broccoli - trimmed
    • 4 ounces dried spinach noodles, soba, or noodles of your choice
    • 1 - 2 tablespoons shoyu or soy sauce
    • 1/4 cup fresh basil, shredded
    • scant 1/4 cup fresh mint, shredded
    • a squeeze of lime juice
    • crushed red pepper flakes (opt)
    • toasted sesame oil (opt)


    1. Place the broth, ginger and tofu in a large saucepan and bring to a boil. Dial down the heat, and gently simmer for ten minutes or so.
    2. Remove (just) the tofu from the pan using a slotted spoon and set aside. Now add the broccolini to the simmering broth. Cook for just a minute, until bright, and remove from pan with fork.
    3. Add pasta to ginger broth and cook until done, stirring regularly. Remove pasta with fork, set aside, and pour out most of the broth and all of the ginger slices.
    4. Return the tofu, broccolini and noodles to the pot. Stir in the soy sauce, basil, mint, and a squeeze of lime juice.
    5. Finish with a couple pinches of crushed red pepper flakes. Taste and season to taste with salt, soy sauce, and perhaps a drop or two of toasted sesame oil.

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    SyntaxEroR likes this.
  2. EARZE

    EARZE PHC Contributor Established

    thanks for sharing boss.. (y)
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