Light ginger-garlic broth with soft tofu, thin noodles, spinach and scallions; vegetarian and free of celery, mushrooms and zucchini.
By james
Servings
2
1 tbsp Neutral oil
1 tbsp Fresh ginger, thinly sliced
3 clove Garlic cloves, smashed
3 piece Scallions, whites and greens separated
1 piece Carrot, thinly sliced
4 cup Water
1.5 tbsp Light soy sauce
1 tbsp Shaoxing wine
0.25 tsp White pepper
100 g Thin dried wheat noodles
300 g Soft tofu, cut into cubes
2 cup Baby spinach
1 tsp Toasted sesame oil
0.5 tsp Salt
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Build the Broth
1. Heat the neutral oil in a medium pot over medium-high heat. Add the ginger and cook for 30 seconds until fragrant, then add the garlic and scallion whites and stir for 10 seconds, taking care not to let the garlic burn.
2. Pour in the Shaoxing wine and let it bubble for 10 seconds. Add the water, carrot, light soy sauce, white pepper and salt, then bring to a boil. Reduce the heat and simmer gently for 12 minutes to infuse the broth.
1 piece Carrot, thinly sliced,
4 cup Water,
1.5 tbsp Light soy sauce,
1 tbsp Shaoxing wine,
0.2 tsp White pepper,
0.5 tsp Salt
Cook Noodles and Tofu
3. Meanwhile, cook the thin dried wheat noodles in a separate pot of boiling water according to package directions, usually 2 to 3 minutes. Drain and divide between two bowls.
100 g Thin dried wheat noodles
4. Slide the soft tofu into the simmering broth and warm it gently for 3 minutes without stirring vigorously so the cubes stay intact. Add the baby spinach and cook for 30 seconds until just wilted.
300 g Soft tofu, cut into cubes,
2 cup Baby spinach
Serve
5. Taste the broth and adjust the seasoning. Ladle the broth, tofu and vegetables over the noodles, then drizzle with the toasted sesame oil and top with the scallion greens. Serve immediately while hot.
By james
