GINGER AND ENOKI NOODLE SOUP
Ingredients (serves 2-3 people)
1 ltr good quality broth (I use chicken or lamb for this but veggie works well too)
2 small packets of rice noodles (I like to use a mixture of white and brown) 1 inch of ginger, sliced into thin strips
1 handful of Enoki mushrooms
2 small handfuls of shredded chicken (or sliced tofu)
1 red chilli, sliced diagonally
2 spring onions sliced diagonally
1 splash of tamari
bean shoots, coriander and lime cheeks to serve.
note: I use homemade bone broths in this soup for extra nutrition and complexity of flavour – if you are going to use packet stocks make sure you check the salt content isn’t too high and ideally go for an organic option. If you are using packet stocks you may want to saute some garlic and add more fresh herbs to really balance the flavours.
Pour stock into a large pot and add the finely sliced ginger and spring onions. Bring stock to a boil and then lower the heat so that the liquid is just simmering.
Blanch the enoki mushrooms for about 3 minutes (or until they begin to soften slightly) and then pull out with a slotted spoon and put to the side for later.
Into the pot throw the noodles and chicken/tofu and simmer until the noodles are nice and tender.
Serve in large bowls ensuring you ladle all of that beautiful ginger stock over the noodles and spring onions. Add a splash of tamari to each bowl and top with generous servings of chilli, coriander and bean shoots and place your beautiful cooked enoki mushrooms on top.
It’s hearty, healthy and with home made stock in the fridge or freezer it takes less than 10 minutes from putting the pot on the stove to putting the bowls on the table – that’s my kind of cooking. Layering fresh herbs, chilli and lime makes this dish very kid friendly as you have total control over the flavour combinations. We often use broccoli and tamari in Bo’s and omit the other strong flavours… there is plenty of goodness in that broth alone when you make it yourself.