====== Soba Noodles with Ginger Broth and Crunchy Ginger ====== 

Tags: [[vegetarian]] - [[Asian]] - [[dinner]] \\ 
Active Time: 1 hour \\ 
Passive Time: 25 minutes \\ 
Serves: 4-6 \\

====Description====
Gingery broth with noodles and crunchies 

====Source====
[[https://cooking.nytimes.com/recipes/1022183-soba-noodles-with-ginger-broth-and-crunchy-ginger|New York Times]]

====Ingredients====
  *Olive oil: 6 tbsp (90 ml) \\ \\ 
  *Red pepper flakes: 1/2 tbsp
  *Paprika: 1/2 tsp \\ \\ 
  *Ginger: about 95 grams (about 6 inches)
  *Shallot: 2 \\ \\ 
  *Panko crumbs: 1/4 cup (20 g)
  *Sesame seeds: 1 tbsp \\ \\ 
  *Stock: 2.25 cups (chicken or vegetable)
  *Garlic: 1 small head \\ \\ 
  *Soba noodles: 7 - 9 oz, about 200 g \\ \\ 
  *Lime juice: 2 tbsp
  *Soy sauce: 2 tbsp
  *Cilantro: 1/3 cup (about 10 g) roughly chopped \\ \\ 
  *Kosher salt: as needed

====Notes====
  *Serve with chicken, soft boiled eggs, tofu, etc. to make a full meal
  *Use veggie stock to make it vegetarian

====Instructions====
  -Finely mince 1 shallot and 2 inches of ginger (about 30 g); roughly chop the other shallot and the rest of the ginger
  -Add 4 tbsp oil to a skillet and gently heat over medium. Put the red pepper flakes and paprika into a small, heat-proof bowl. When the oil is hot (but not smoking), add to the bowl and mix to combine with the spices. Set aside to steep and make chili oil
  -Add the remaining 2 tbsp oil to the skillet and heat over medium-high. Add the finely minced shallot and ginger, lower heat to medium, and cook until nicely browned (stir often), about 10-15 minutes. Add the panko, sesame seeds, and 1/4 tsp salt; cook for another 4-6 minutes until toasted. Transfer to a bowl and set aside
  -Make the broth by adding the stock, the roughly chopped ginger and shallot, and the head of garlic (sliced in half) to a saucepan. Add 3/4 cup (200 ml) water and 1 tsp salt. Heat over medium-high to a simmer, turn the heat down to low and cover; cook for 25 minutes. Drain through a sieve set over a bowl and discard the solids. Return the broth to the saucepan along with another 1 1/4 cups (300 ml) water. Keep warm over low heat until ready to serve
  -Cook the soba noodles according to package directions. Drain well and run under cold water. Return the drained noodles to the pot and add lime juice, soy sauce, and cilantro
  -Divide the broth among four bowl, then place noodles artfully on top. Serve with the chili oil and ginger crunchies

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{{::gingernoodles.png?325|}}