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Noodles in ginger broth First two days as a vegan was easy, with crispbread and red pepper hummus for breakfast, red lentil coconut soup for lunch and noodles in ginger broth for dinner. Can't say that I missed anything, except possibly milk. Soy milk works OK in coffee, but I don't want to use too much soy products. There is definitely a lot of controversy around soy, how it's produced and possible health implications. Think I will try almond milk next time I go shopping and compare.

Anyhow, this ginger broth is hot, spicy, and fragrant, everything you need on a chilly day :) The carrot and sweet corn add some crunch and sweetness. Hopefully this broth and the numerous oranges I've been munching on is finally going to help my immune defence get rid off a very persistent sinus infection. I'm so fed-up with being ill! I've basically spend most of the last two weeks in bed, watching Downton Abbey and Sons of Anarchy...

This is quite a light meal, but you can add some stir-fried tofu for a bigger meal. Or for non-vegans, simmer thinly sliced chicken or salmon in the broth before adding to the noodles, or add a handful of prawns.

Noodles in ginger broth (serves 2)
120 g noodles (instant, egg, soba or udon)
0.5 tsp sesame oil

10 cm fresh ginger, chopped
2 stalks of lemon grass, bruised and chopped
2 shallot onions, chopped
2 red chillies, chopped
1 L of water
1 cube of vegetable stock
1 pinch of light brown sugar
1 small can of sweet corn
1 large carrot, finely sliced into matchsticks

4 spring onions, finely chopped
1 small bunch of coriander, chopped
1-2 limes, in wedges

Prepare all ingredients for the broth and garnish

In a medium pot, saute ginger, shallots, chillies, garlic, and star anise for 2 min at high heat

Add water, vegetable stock, soy sauce, rice vinegar and sugar. Simmer for 15 min

While the broth is simmering, prepare the noodles according to pack instruction. Toss with the sesame oil and keep warm

Pass the broth through a sieve or colander

Transfer the broth back to the pot, and add the carrot and sweet corn. Simmer for 2-3 min

In bowls, add the noodles and ladle over the hot broth

Sprinkle over the garnish and serve with lime wedges

Posted by The hungry Swede aka Saga at 14:51 Labels: Asian, soup, vegan

