Ginger-Poached Noodles
Ingredients
The broth and noodles
-
4
cups
vegetable broth
-
2
ounces
fresh ginger, peeled and thinly sliced
-
4
ounces
dried spinach noodles, soba, or noodles of your choice
The protein and vegetables
-
8
ounces
firm tofu, cut into small cubes
-
1-2
cups
broccolini, broccoli, or baby broccoli, trimmed
The seasoning and garnishes
-
1-2
tablespoons
shoyu or soy sauce
-
¼
cup
fresh basil, shredded
-
scant ¼
cup
fresh mint, shredded
-
1
squeeze
lime juice
-
to taste
crushed red pepper flakes (optional)
-
to taste
toasted sesame oil (optional)
Instructions
- Combine the vegetable broth, ginger, and tofu in a large saucepan and bring to a boil.
- Reduce the heat and let it simmer for about 10 minutes.
- Using a slotted spoon, remove the tofu and set it aside.
- Add the broccolini to the broth and cook for about 1 minute until bright green, then remove it.
- Add the noodles to the broth and cook until done, stirring regularly.
- Remove the noodles and pour out most of the broth along with the ginger slices.
- Return the tofu, broccolini, and noodles to the pot.
- Stir in the soy sauce, basil, mint, and lime juice.
- Finish with crushed red pepper flakes and season to taste with salt, soy sauce, or sesame oil.
Nutrition Facts (estimated)
Servings
2-3
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
500mg
Cholesterol
0mg
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