Best 3 Ginger Lemongrass Broth With Noodles Silken Tofu And Broccoli Recipes

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Indulge in a symphony of flavors with our tantalizing ginger lemongrass broth, a culinary masterpiece brimming with aromatic allure. This flavorful broth forms the foundation of three distinct yet equally delectable recipes, each showcasing its unique charm. From the comforting simplicity of the ginger lemongrass broth with noodles to the delightful fusion of silken tofu and broccoli in a savory broth, and the vibrant medley of vegetables in a nourishing broth, this article presents a culinary journey that will gratify your taste buds and warm your soul.

Check out the recipes below so you can choose the best recipe for yourself!

LEMONGRASS GINGER SAUCE



Lemongrass Ginger Sauce image

This vibrant lemongrass ginger sauce recipe uses ginger, lemongrass and just a touch of celery leaves to add freshness to seafood or chicken.

Provided by Hank Shaw

Categories     Sauce

Time 20m

Yield 4

Number Of Ingredients 9

3 tablespoons olive oil
3 shallots (finely chopped)
1 inch lemongrass (finely chopped)
3 garlic cloves (chopped)
1 cup white wine
2 inches of fresh ginger (grated or finely chopped)
Juice of 1/2 lemon
2 tablespoons celery leaves (finely chopped)
Salt (to taste)

Steps:

  • In a large pan, heat the olive oil over medium-high heat until hot, about 2 to 3 minutes. Add the shallots and lemongrass and cook for 2 minutes, stirring often. Add the garlic and cook for another minute, stirring well.
  • Add the wine, the grated or finely chopped ginger and a little salt, then turn the heat up to high. Boil off the wine by half, about 5 minutes. Turn off the heat, add the lemon juice, one tablespoon of celery leaves, and taste for salt-add some if you need it.
  • Pour the sauce into a food processor and blitz it until it becomes a thick puree; it should look a bit like a light green mayo, as everything will emulsify.

Nutrition Facts : Calories 191 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 160 mg, Sugar 4 g, Fat 10 g, ServingSize 1 jar (4 servings), UnsaturatedFat 0 g

GINGER-LEMONGRASS BROTH WITH NOODLES, SILKEN TOFU, AND BROCCOLI



Ginger-Lemongrass Broth with Noodles, Silken Tofu, and Broccoli image

Cozy up with this warming, Southeast-Asian-inspired soup that features a lemongrass-scented broth, silken tofu, and tender noodles. To ward away any sign of a cold, a serving of vitamin C-packed broccolini is stirred in at the end.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 14

6 cups low-sodium chicken broth
1 large onion, peeled and halved
6 cloves garlic, smashed and peeled
2 stalks lemongrass, smashed with the back of a knife and cut into 3-inch lengths
1 (3-inch) piece fresh ginger, cut into 1/8-inch-thick slices
1 cup cilantro sprigs, plus more for serving
1 Thai chile pepper, a slit cut in side (seeds removed for less heat, if desired), plus more, sliced, for serving (optional)
1/2 teaspoon sugar
1 tablespoon fish sauce
Kosher salt
8 ounces Broccolini or Chinese broccoli, cut into 1-inch pieces (3 cups)
1 pound fresh plain wheat noodles, or 8 ounces wide rice noodles
8 ounces silken tofu (1 cup), cut into 6 pieces
Fresh Thai or Italian basil leaves and lime wedges, for serving

Steps:

  • In a saucepan, combine broth, 3 cups water, onion, garlic, lemongrass, ginger, cilantro, whole chile, and sugar. Bring to a boil, then reduce heat to low and simmer, partially covered, 30 minutes. Strain, discarding solids; return broth to pot. Stir in fish sauce; season with salt.
  • Meanwhile, bring a pot of salted water to a boil. Add Broccolini and return to a boil; cook until crisp-tender, about 1 minute. Using tongs, transfer to a plate. Add noodles to pot and cook until just al dente, about 4 to 5 minutes for wheat noodles, 3 minutes for rice noodles. Drain.
  • Divide noodles among bowls. Add Broccolini to hot broth, then gently add tofu and heat through over medium. Spoon broth, Broccolini, and tofu over noodles. Garnish with herbs and sliced chile, and serve with lime wedges.

SOBA NOODLES WITH GINGER BROTH AND CRUNCHY GINGER



Soba Noodles With Ginger Broth and Crunchy Ginger image

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

6 tablespoons/90 milliliters olive oil
1 1/2 teaspoons red-pepper (chilli) flakes
1/2 teaspoon sweet paprika
1 (2-inch) piece fresh ginger (about 30 grams), peeled and finely chopped (about 3 tablespoons)
1 shallot, peeled and finely chopped
1/4 cup/20 grams panko bread crumbs
1 tablespoon white and black sesame seeds
Kosher salt
2 1/4 cups/500 milliliters chicken stock or vegetable stock
1 (4-inch) piece fresh ginger (about 65 grams), peeled and roughly chopped (about 1/3 cup)
1 shallot, peeled and roughly chopped
1 small head of garlic, halved crosswise
7 to 9 ounces/about 200 grams dried soba noodles
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1/3 cup/10 grams roughly chopped fresh cilantro (coriander)

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.

Tips:

  • Use fresh ingredients whenever possible. Fresh ginger, lemongrass, and broccoli will give your broth the best flavor.
  • Don't overcrowd the pot. If you add too many ingredients to the pot, the broth will become diluted and the flavors will be less intense.
  • Simmer the broth for at least 30 minutes. This will allow the flavors of the ingredients to meld together and create a delicious broth.
  • Season the broth to taste. Add salt, pepper, and other seasonings to taste until the broth is flavorful and balanced.
  • Serve the broth hot. Ginger-lemongrass broth is best served hot, so make sure to reheat it if you have leftovers.

Conclusion:

Ginger-lemongrass broth with noodles, silken tofu, and broccoli is a delicious and healthy dish that is perfect for a quick and easy meal. The broth is flavorful and refreshing, and the noodles, tofu, and broccoli add a satisfying texture and flavor. This dish is also a great way to get your daily dose of vegetables.

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