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.
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Rabin Kadel
[email protected]This dish is a must-try!
Blaa Blaa
[email protected]Too spicy for me.
Chulumanco Zanele
[email protected]Not a fan of the ginger broth.
Haadi Bukhari
[email protected]Will definitely make it again.
Ebrahim Habshi
[email protected]Loved it!
hamoo moslh
[email protected]This was my first time trying soba noodles, and I was pleasantly surprised! The noodles were light and flavorful, and the ginger broth was delicious. The crunchy ginger added a nice textural contrast, and the whole dish was very satisfying. I would d
MD JIHAD KHAN
[email protected]This dish was a bit bland for my taste. The ginger broth was lacking in flavor, and the crunchy ginger didn't add much. The noodles were cooked well, but overall the dish was just okay.
Oladele Elizabeth
[email protected]I loved the combination of flavors in this dish! The ginger broth was savory and slightly sweet, and the crunchy ginger added a nice spicy kick. The noodles were cooked perfectly, and the whole dish was very satisfying. I would definitely recommend t
Luckson Gasa
[email protected]This was a quick and easy dish to make, and it was absolutely delicious! The ginger broth was flavorful and comforting, and the crunchy ginger added a nice textural contrast. The noodles were cooked perfectly, and the whole dish came together beautif
Ntsikelelo Nongawuza
[email protected]This dish was a bit too spicy for my taste, but I could definitely see how someone who enjoys ginger would love it. The broth was flavorful and the noodles were cooked perfectly, but the crunchy ginger was a bit overpowering for me. I would recommend
Makayla
[email protected]I'm not usually a fan of ginger, but this dish was surprisingly delicious! The ginger broth was light and refreshing, and the crunchy ginger added a nice touch of spice. The noodles were cooked perfectly, and the overall flavor was well-balanced. I w
Roelof Labuschagne
[email protected]This soba noodle dish with ginger broth and crunchy ginger was an absolute delight! The broth was flavorful and comforting, with a perfect balance of savory and sweet. The crunchy ginger added a nice textural contrast and a pop of freshness. The nood