J
Jeanh
Guest
Ginger-Poached Noodles
INGREDIENTS:
INSTRUCTIONS:
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INGREDIENTS:
- 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)
INSTRUCTIONS:
- 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.
- 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.
- 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.
- Return the tofu, broccolini and noodles to the pot. Stir in the soy sauce, basil, mint, and a squeeze of lime juice.
- 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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