Soba Noodle Soup with Fresh Ginger and Ginger CrunchCourse: DinnerCuisine: AsianDifficulty: Easy
I am a big fan of Asian soups I love soba noodles and with the ginger broth is so wonderful and healthy. I like to add bok choy and also a protein for my sporty kids. This is a great meal and my kids like to slurp up the noodles. It is very light and has such great flavor and it is so healthy and warming. I will make it for lunch and make it with chicken stock but with no meat just the ginger, noodles and I do like to garnish with scallions and cilantro.
6 Tablespoons olive oil
1 1/2 teaspoon red pepper flakes
1/2 teaspoon paprika
1 (2inch) piece fresh ginger, peeled and finally chopped, about 3 Tablespoons
1 shallot, peeled and finely chopped
1/4 cup Panko
1 tablespoon toasted black and white sesame seeds
3 cups chicken or vegetable broth
1 (4 inch) piece of fresh ginger, peeled and roughly chopped
2 shallots, peeled and roughly chopped
1 small head of garlic, halved crosswise
2 small packets of soba noodles
2 tablespoons lime juice
2 Tablespoons soy sauce
2 bunches Bok Choy
1 bunch fresh cilantro, roughly chopped
2 bunches scallions, Thinly sliced, white and light green parts
- Add 4 Tablespoons oil to a large saucepan and heat over medium heat. Place the red pepper flakes and paprika into a small heatproof bowl. Once the oil is hot but not smoking, pour it over the spices. Set aside to infuse.
- Add the remaining 2 Tablespoons oil to the same saucepan, heat over medium high heat. Once hot, turn the heat back down, add the ginger and the shallot. Cook for 10-15 minutes, stirring often, until nicely browned and starting to crisp. Add the panko and sesame seeds and 1/4 teaspoon salt and cook about 5 minutes, stirring frequently, until lightly toasted. Transfer to a bowl and set aside.
- Add the broth ingredients to a large dutch oven and 1 teaspoon salt. Bring to a simmer over medium high heat. Cover once simmering, and turn heat down to medium low and cook for 25 minutes. Drain broth into a large bowl and discard the solids. Return the broth back to the Dutch oven, add 1 1/4 cups HOT water. Keep broth warm over low heat while you finish preparing the noodles.
- Prepare noodles according to instructions. Once the noodles are finished, return to pan and toss with cilantro, lime juice, scallions, and soy sauce.
- Add the cleaned and sliced Bok Choy to the broth.
- Divide the noodles into the 4 bowls and spoon over the broth with the Bok Choy. Serve the noodles into the bowls with the broth and then top with the topping.