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

Gingery broth with noodles and crunchies

New York Times

• 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

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

1. Finely mince 1 shallot and 2 inches of ginger (about 30 g); roughly chop the other shallot and the rest of the ginger
2. 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
3. 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
4. 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
5. 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
6. Divide the broth among four bowl, then place noodles artfully on top. Serve with the chili oil and ginger crunchies